Today I present my savory ring with cured meats and cherry tomatoes, a recipe that smells like home and togetherness. It’s perfect for brunches, aperitifs, birthday parties, Easter or dinners with friends.
The savory ring with cured meats and cherry tomatoes is a soft and flavorful dough, baked in a pan to form a savory cake with a characteristic round shape. That’s the best part: its soft texture makes it easy to pull off portions, and it’s always a hit. I filled it with cooked ham, salami and provola, but you can also use mozzarella or whatever you prefer, adding cherry tomatoes on top and a drizzle of extra virgin olive oil for an extra touch of flavor.
So, what do you say? Let’s head to the kitchen and make it together!
Below you’ll find other super tasty recipes:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 6 people
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the savory ring with cured meats and cherry tomatoes
- 3 1/3 cups all-purpose flour
- 4 eggs
- 2/3 cup milk
- 3/4 oz fresh baker's yeast
- 6 2/3 tbsp vegetable oil
- 2 tsp salt
- 1 3/4 oz grated Parmesan cheese
- 3 1/2 oz cooked ham
- 3 1/2 oz salami
- 4 1/4 oz provola (provolone-style cheese)
- 10 cherry tomatoes
- to taste extra virgin olive oil (For the surface)
Tools
- 1 Stand mixer
- 1 Knife
- 1 Cutting board
- 1 Bundt pan
How to prepare the ring with cured meats and cherry tomatoes
In a small bowl, dissolve the baker’s yeast in lukewarm milk with a teaspoon of sugar. Let rest for 5-10 minutes, until a light foam forms on the surface. In the bowl of the stand mixer (or a large bowl), pour the eggs, vegetable oil and the milk-yeast mixture. Add all the flour and the salt, then start kneading with the hook (or by hand). Knead for about 5-7 minutes until the dough is homogeneous and starts to come away from the sides of the bowl. The dough will be sticky at first, but by continuing to work it for another 10-15 minutes (or until it is smooth, elastic and no longer sticks to your hands) it will become perfect. Meanwhile, cut the cured meats and the cheese into small pieces. Fold the meats and cheese into the dough and mix with a wooden spoon.
Butter and flour a 9.5 in round pan and pour all the mixture inside.
Top with halved cherry tomatoes and a drizzle of oil. Let the savory ring rise for a couple of hours, or until the dough reaches the rim of the pan.
After the rising time, preheat the oven to 356°F and bake your ring for 35-40 minutes. Always perform the skewer test; once ready, let the ring rest for a few minutes before serving.
And here it is: delicious hot or cold!
How to store the savory ring with cured meats and cherry tomatoes
It can be kept under a glass dome for two days.
Do you like the recipe? Then come visit me on my Facebook page: you’ll find many other tasty and tempting recipes! Leave a like HERE. I would be happy to receive your photos and share them on my blog and page! If you need any advice, write to me — I’m here to help you….
Big kiss, SEE YOU IN THE NEXT RECIPE!!!
FAQ (Questions and Answers)
Can I prepare the savory ring without a food processor?
Absolutely yes! If you don’t have a food processor, you can knead the ring by hand or use a stand mixer with the hook. The procedure remains the same: dissolve the yeast, combine the liquid ingredients and then gradually add the flour, working the dough vigorously until smooth and elastic. It will just take a bit more time and elbow grease!
What alternatives can I use for the filling?
The beauty of this ring is its versatility! You can replace the cooked ham, salami and provola with whatever you like or have on hand. Great alternatives include grilled vegetables (zucchini, eggplant, peppers), sautéed mushrooms, olives, different cheeses (provolone, emmental, feta), or even tuna and capers for a more Mediterranean version. The important thing is that ingredients are well drained so they don’t release too much moisture into the dough.
Is it possible to prepare the dough in advance?
Of course! You can prepare the dough the night before and let it rise slowly in the refrigerator overnight. In the morning, take it out of the fridge at least an hour before proceeding with the filling and the second rise, so it returns to room temperature and regains activity. This method can also improve the final flavor of the ring. How can I store leftover savory ring? It keeps well at room temperature, covered with plastic wrap or in an airtight container, for 2-3 days. For longer storage, you can slice it and freeze it. When ready to eat, just thaw and warm slightly in the oven or microwave to bring back its crispness.
Can I use dry yeast instead of fresh baker’s yeast?
Yes, you can substitute fresh baker’s yeast with active dry yeast. Generally, 7 grams of dry yeast correspond to 25 grams of fresh yeast. In that case, it won’t be necessary to dissolve it in lukewarm water beforehand; you can mix it directly with the flour and then add the liquids as per the recipe. Make sure it’s an active yeast suitable for bread.
