The Savory Colomba to Fill is perfect for both Easter and Easter Monday — a very simple leavened bread to make with active dry yeast (the small packets) or fresh baker’s yeast, as you prefer.
We filled the Savory Colomba with
We also added chopped sun-dried tomatoes in oil to the dough to enrich it; if you don’t like them you can use grated cheese or diced pancetta instead.
A soft savory pan brioche, a bit like the savory panettone we usually make at Christmas — you can also fill it with olive paté or grilled vegetables with spring approaching.
Let’s see right after the photo how to prepare the Savory Colomba to Fill 😉
See you soon with the next recipe, Ana Amalia!
You may also be interested in other Easter Appetizers
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Savory Colomba to Fill
- 4 1/4 cups Manitoba (strong) flour (or 250 g (about 2 cups) type 00 flour and 250 g (about 2 cups) Manitoba)
- 2 eggs (medium)
- 1 packet (about 2 1/4 tsp / 8 g) active dry yeast (or 12 g fresh yeast)
- 3/4 cup + 1 tbsp cup milk
- 3 tbsp + 1 tsp tbsp extra virgin olive oil
- 1.5 oz sun-dried tomatoes in oil (drained and patted dry (about 1/3 cup chopped))
- 1/4 tsp salt (about 2 pinches)
- 1 1/4 tsp sugar
- 1 egg yolk
- to taste cooked ham
- to taste cheese (sliced, choice of your preference)
- to taste mixed salad greens (or arugula or mixed lettuce)
- to taste mayonnaise
Tools
- 1 Bowl
- 1 Mold for a 1 kg colomba
Preparation – Savory Colomba to Fill
To prepare the Savory Colomba to Fill, first drain the sun-dried tomatoes from their oil.
Roughly chop them and pat dry, then set aside.
Warm the milk slightly and dissolve the active dry yeast in it.
In a bowl, mix the flour with the sugar and the oil and start mixing with your hand.
Of course, if you have a stand mixer or dough machine use it — the work will be much easier.
Add the eggs to the bowl and incorporate them well, working with your hands.
Finally, little by little, incorporate the milk, the salt and the chopped sun-dried tomatoes prepared earlier.
Turn the dough out onto the work surface and knead vigorously for at least 10 minutes.
Once you have a smooth, compact dough, oil a clean bowl, place the brioche dough inside, cover with plastic wrap and let it rise.
Usually it takes about 3 hours in a warm place (an ideal spot is the oven turned off with the light on).
Once the dough has risen well, divide it into 2 parts: place one piece in the colomba mold to form the body.
Divide the other piece into 2 again and arrange them to form the wings of the Savory Colomba.
Let rise again for 1 hour, then brush the surface with the beaten egg yolk.
Preheat the oven to 356°F (180°C) on the static setting and bake the savory colomba on the center rack for at least 40 minutes.
If the surface darkens too much while baking, cover it with parchment paper.
Once cooked, remove the Savory Colomba from the oven and let it cool for at least 1 hour before gently removing it from the mold.
Slice it into 3 horizontal layers, spread mayonnaise, layer cooked ham, sliced cheese and salad.
Spread mayonnaise on the other slice and close the first layer.
Fill the other 2 slices to complete the savory colomba, let it rest a few hours before cutting into slices and serving.
You can vary the filling with other cured meats, seasonal grilled vegetables or use your favorite sauce instead of mayonnaise.
How to store the Savory Colomba to Fill
It’s better to prepare it even 2 days in advance and store it uncut and unfilling inside a food bag to preserve its moisture.
Once filled you can keep it under a glass dome from morning to evening or in the refrigerator for 1 day.
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FAQ (Questions & Answers)
Can I make the Savory Colomba a few days in advance?
Absolutely yes! You can prepare it 1 or 2 days ahead. Once completely cooled, wrap it well in a food bag to retain moisture and softness.
What can I use if I don’t have a colomba mold?
If you don’t have the specific mold, you can use a panettone-style mold (cylindrical) or a deep baking pan, although the colomba shape is what makes it special for Easter.
How can I fill it without it crumbling?
The secret is to let it cool very well, preferably overnight. Use a long serrated knife and make gentle horizontal cuts. Fill each layer and then reassemble the colomba.
Can I replace fresh yeast with dry yeast?
Yes, you can use active dry yeast. Remember the proportion: about 1 gram of dry yeast equals roughly 3 grams of fresh. Make sure to reactivate it according to the package instructions.
What are the best fillings?
Being a neutral/savory base, it pairs very well with cured meats (ham, salami), spreadable cheeses, tuna mousse, smoked salmon and arugula. Get creative!
