The Savory Colomba with Sun-Dried Tomatoes and Olives is a soft leavened bread, fragrant and with an intense Mediterranean flavour. Bring the warmth of the Easter celebrations to your table with an original and tasty touch. Perfect as an appetizer, the highlight of a brunch or as an original centerpiece, this Savory Colomba wins everyone over not only for its taste but also for its spectacular presence. Ready to celebrate Easter in a creative and delicious way? Here’s how to prepare our Savory Colomba with sun-dried tomatoes and olives:
- Difficulty: Medium
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: Easter
Ingredients
- 3/4 cup + 1 tbsp Manitoba (strong) flour
- 1/3 cup (about 3 fl oz) water
- 1 1/4 tsp (active dry yeast equivalent) fresh yeast (12 g fresh yeast ≈ 1 1/4 tsp active dry yeast)
- 1 tsp sugar
- all of the pre-dough
- 2 cups + 2 tbsp Manitoba (strong) flour
- 1/3 cup (about 3 fl oz) water
- 5 medium yolks egg yolks (about 100 g total)
- 10 tbsp (about 5/8 cup) butter
- 1 tsp salt
- 3/4 cup grated Parmesan (about 2.5 oz)
- 3/4 cup (about 4.2 oz) sun-dried tomatoes (chopped if necessary)
- 3.5 oz (about 3/4 cup) pitted green and black olives
Steps
Prepare the pre-dough. Dissolve the yeast in lukewarm water with the sugar, add the flour and mix until you obtain a smooth batter. Cover and let rest for 1 hour.
In a large bowl, combine the pre-dough with the remaining flour and the yolks. Incorporate the softened butter and the salt. Knead until you obtain an elastic, smooth dough.
Add the grated Parmesan, the sun-dried tomatoes and the olives. Cover with plastic wrap and let rise for 4–5 hours in a warm place until doubled in size.
Divide the dough into two parts: the larger for the body, the smaller for the wings. Place in a 1 kg mold or in two 500 g molds. Let rise until almost to the rim.
Lightly brush with beaten egg and decorate as desired with seeds, a few olives and sun-dried tomatoes. Preheat the oven to 338°F and bake for 50–60 minutes (1 kg) or 40–50 minutes (500 g). Cover with aluminum foil if the surface is browning too much.
Remove from the oven and let cool completely. The Savory Colomba with Sun-Dried Tomatoes and Olives is ready to serve!
Bon appétit and.. see you at the next recipe!
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