SAVORY COLOMBA WITH CHERRY TOMATOES AND OLIVES, a rustic Easter cake made in 10 minutes, a delicious appetizer idea, soft and tasty.
This savory colomba with cherry tomatoes and olives is perfect for Easter, made in just 10 minutes, prepared entirely by hand without a mixer, then poured into the mold and baked.
A simple and good idea to make in a short time with few ingredients, the savory colomba with cherry tomatoes and olives is enjoyable to eat, very good, and the perfect appetizer for holidays, all prepared in one bowl.
Of course, you can fill it as you like, great with ham, vegetables, or with speck and provola. It’s a great way to clear the fridge, and usually, everyone likes it, even children, especially if you prepare it with ham and cheese.
Join me in the kitchen today for the savory colomba with cherry tomatoes and olives!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1 tsp instant yeast for savory preparations
- 2 tbsps extra virgin olive oil
- 6 tbsps water
- 1 tsp salt
- 2 tbsps grated Parmesan cheese
- 2 tbsps black olives
- 5 oz fiordilatte
- 2 oz cherry tomatoes
Steps
Put the oil and water in a bowl, add the eggs, work with the hand whisk, then add the flour with the yeast a little at a time, always stirring with the whisk or a spoon.
Add the Parmesan, salt, chopped fiordilatte and mix again, then add the pitted olives, stirring gently to avoid turning the whole mixture black.
Pour the mixture into the mold, add the cherry tomatoes and sprinkle with oregano.
Bake in a preheated oven at 356°F for about 25 minutes, do a toothpick test before removing from the oven.
Bon appétit
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Savory colomba with cherry tomatoes and olives
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