The savory panettone is a finger food that cannot be missing from tables for buffets and aperitifs. The savory panettone is the savory version of the traditional sweet namesake that is made on special occasions and celebrations.
For its creation, I relied on the milk bread recipe from my friend Deborah, who you can find on Instagram under the account Animo in fermento. In this case, I let the dough rise and bake inside a paper panettone mold.
Once baked, the panettone is cut into discs that will then be filled with various sauces and cold cuts. This panettone is easy to make and will delight both adults and children!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
Ingredients
- 4 cups all-purpose flour
- 0.35 oz fresh yeast
- 1.35 cups lactose-free milk
- 2 tsp sugar
- 0.25 cup extra virgin olive oil
- 2 tsp salt
- to taste cream cheese spread
- to taste mayonnaise
- to taste Genoese pesto
- various cold cuts
- to taste olives
- 1 slice goat cheese
Tools
- 1 Mold
Steps
To make the savory panettone, dissolve the yeast and sugar in room temperature milk in a bowl. Then pour the mixture into the stand mixer bowl.
Gradually incorporate the flour and activate the stand mixer with the hook attachment. Once the flour is fully incorporated, add the salt and extra virgin olive oil gradually.
Knead to ensure the dough is well incorporated, achieving a smooth and elastic dough.
Transfer the dough to a lightly floured work surface. Fold the edges towards the center and roll the dough. Cover with a cloth and let rest for 15 minutes.
Then roll the dough onto itself, forming a ball and place it inside the mold (750g) with the seam side down.
Let it rise in the turned-off oven with the light on and a saucepan of boiling water to create the right humidity and prevent the dough from drying out. Let rise until doubled.
Bake in the lower part of the preheated oven at 340°F for 50 minutes, perform the toothpick test.
Once cooked, remove from the oven and let it cool, leaving it in the air for a day.
Cut the savory panettone horizontally to get discs of equal thickness.
On a serving plate, place the first disc as a base, spread some sauce (mayonnaise or cheese cream or pesto), lay sliced cold cuts on top. Cover with two more panettone discs and proceed in the same way. Alternate fillings to create layers with different flavors.
Cut the panettone into four wedges. Garnish the top of the panettone with roses of cold cuts, olive skewers, and cheese stars.
The savory panettone is ready to be enjoyed, enjoy!
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