The savory colomba is a very appetizing and inviting leavened bread made with sourdough 😉
Its preparation is not difficult because it is made with a single dough and thus requires only one long rise.
The savory colomba could be an idea to prepare for Easter and serve as an appetizer or side dish.
I recommend trying it because I liked it a lot.
Its filling is made of provolone, cooked ham, and salami.
You can also use other types of cheeses and cold cuts if you wish.
To make it even tastier, there are crumbled pistachios and whole almonds on the surface.
Uhm ……. a real treat 😀
I hope I have intrigued you, so what are you waiting for?
Get to work right away 🙂
P.S.: I suggest you also try the:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 750 g colomba mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the savory colomba
- 3 1/4 cups Manitoba flour
- 1 1/3 cups all-purpose flour
- 120 g sourdough (or 12.5 g fresh yeast or 7 g dry yeast)
- 1 cup water
- 3 1/2 tbsps extra virgin olive oil
- 1/2 teaspoon salt
- 80 g provolone
- 100 g cooked ham (diced)
- 80 g salami (diced)
- 50 g unsalted pistachios (chopped)
- to taste almonds
Tools
- 1 Small Pot
- 1 Knife
- 1 Chopper
- 1 Teaspoon
- 1 Mold colomba
Steps for the savory colomba
On the table, pour the Manitoba flour and all-purpose flour with the sourdough.
In a small pot, heat the water in which you dissolved the salt and oil for a few seconds.
Pour the liquid mixture over the flours and sourdough.
Add the chopped provolone, diced salami, and diced ham.
Work with your hands to form a firm and elastic dough ball.
Place the dough in the colomba mold placed on the baking tray.
Sprinkle chopped pistachios and almonds on top as desired.
Preheat the oven to 122°F in static mode, turn it off after 15 minutes, and let it rise in the warmth overnight.
In the morning, open the oven and take out the tray with the colomba on it.
Preheat the oven to 392°F in static mode, put the tray back in the oven with the colomba and bake for 10 minutes, then lower to 356°F and bake for another 30 minutes or so.
The colomba is ready. It can be stored in a sealed food-grade plastic bag for 2 days.
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