Soft Gastronomic Colomba: the easy and quick Easter savory cake
The Easter starter that will amaze everyone: homemade Gastronomic Colomba!
It’s the lifesaver recipe for those who, like me, love traditions but have little time: it comes together in a flash, it’s very easy to handle even if you’re not an expert with leavened doughs and it looks amazing on the center of the table.
The main problem when making a savory leavened bread like the Gastronomic Colomba is the risk of getting a too compact structure or, worse, a crumbly loaf when slicing.
You know that moment at Easter when you bring out the showpiece of the starters and, at the first cut, you find a dry dough that seems to “smother” the filling instead of accompanying it.
To solve this issue and guarantee spectacular success at your Easter table, I studied a balanced mix of type 00 flour and Manitoba flour.
This combination creates an airy yet resilient crumb, able to hold mayonnaise, cold cuts and vegetables without becoming overly soggy.
Whether you’re organizing the classic family lunch or a picnic basket for Easter Monday, this savory colomba will become your new must-have.
It’s soft, fragrant and, trust me, it will disappear from the platter before you can say “Happy Easter”!
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: mold 750 g (approx. 1.65 lb)
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Savory Gastronomic Colomba
- 2 cups (250 g) 00 flour
- 2 cups (250 g) Manitoba flour
- 3.4 fl oz (100 ml) whole milk
- 3.4 fl oz (100 ml) water
- 2 eggs (whole)
- 7 tbsp extra virgin olive oil (approx. 100 ml (about 7 tbsp))
- 2 1/4 tsp (7 g) active dry yeast
- 2 1/2 tsp (10 g) granulated sugar
- 3/4 tsp (5 g) fine salt
- 1 yolk (for brushing the surface)
- as needed peeled almonds (for decoration)
- as needed mayonnaise
- as needed prosciutto (raw (prosciutto crudo) or cooked)
- as needed tomatoes (red and yellow)
- as needed salad greens (arugula or lettuce)
- as needed hard-boiled eggs
- as needed cheese (mozzarella or mild provola)
Tools
- Kitchen scale
- Bowl
- Measuring jug
- Dough board
- Knife
- Colomba mold
- Brush
- Cooling rack
How to make a very soft Gastronomic Colomba in a few steps
Start by adding the yeast to the flour in a large bowl, mix and add the sugar. In a separate container, beat the eggs with the water, warm milk, salt and oil. Add the liquids to the flours gradually. When the mixture starts to come together, move to a floured work surface and knead vigorously until you obtain a firm, homogeneous dough ball.
Put the dough back into the bowl, make a cross incision on the surface (as tradition suggests to help rising) and cover with plastic wrap. Let it rest in a warm place for at least one hour, until the volume has doubled.
Take the dough and divide it into two parts: one will become the body of the colomba and the other, divided again, will form the wings. Place it in a 750 g mold and let it rise for another 30 minutes. This second step is the secret to the final softness.
Brush the surface with the egg yolk. Arrange the almonds on top, pressing gently so they adhere to the dough. Bake at 356°F (conventional) or 338°F (convection) for 35 minutes. Once removed from the oven, let it cool completely before cutting it horizontally into layers ready to be filled.
Notes on the ingredients
The Yeast: If you prefer fresh yeast, use a 25 g cube dissolved in warm milk.
The Flour: Don’t skip the Manitoba flour; it’s what allows the colomba to rise in height without “collapsing”.
Recipe Variations
Vegetarian: Fill with spreadable cheese, grilled zucchini and sun-dried tomatoes.
Sea-inspired: Try a mix of smoked salmon mousse, avocado and pink peppercorns.
Storage and Tips
You can prepare the base one day in advance and store it in a food bag once cooled. I recommend filling it only a few hours before serving to keep the arugula crisp and the bread soft.
FAQ (Questions & Answers)
Can I prepare the dough the night before?
Yes, you can leave it to rise in the refrigerator overnight. The next morning, let it sit at room temperature for one hour before shaping the colomba.
What to do if the colomba browns too much in the oven?
If after 20 minutes you see the surface is already very dark, cover it with a sheet of aluminum foil and continue baking.
What’s the trick for a perfect slice?
Use a long serrated knife (the one for bread) and wait until the colomba is cold from the refrigerator; the slice will be clean and without crumbs.
