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–+ servings

Italian Easter Cheese Bread: Pizza al Formaggio di Pasqua

PIATTO RECIPES
Italian Easter Cheese Bread the traditional Umbrian way—rich with Pecorino, eggs, and black pepper.
5 from 1 vote
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Prep Time 14 hours
Cook Time 50 minutes
Total Time 14 hours 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 1 large loaf

Equipment

  • 1 tall round bread mold Dimensions: 21 cm (8.3 inches) diameter × 13 cm (5.1 inches) height
  • 1 stand mixer with dough hook
  • 2 mixing bowls for preparing the biga (starter) and mixing other ingredients.
  • 1 digital kitchen scale Purpose: Accurate measurement of ingredients, crucial for baking precision.
  • 1 thermometer optional; Instant-read or probe Purpose: Ensures the bread reaches the desired internal temperature of 95°C (203°F) for proper doneness.
  • 1 proofing container or large bowl with cover

Ingredients
  

First Dough (Biga)

  • 200 g flour
  • 90 g water
  • 1 g dry yeast

Second Dough

  • all first dough (biga) after 12h proof
  • 150 g strong flour strong bread flour
  • 150 g medium flour
  • 10 g malt 10 g = ½ tablespoon
  • 60 g creamy mother dough (sourdough yeast) 60 g creamy sourdough yeast = 3 g dry yeast
  • 90 g milk
  • 8 g salt
  • 6 g freshly ground black pepper
  • 180 g whole eggs 180 g = about 3–4 large eggs
  • 50 g extra virgin olive oil
  • 40 g lard strutto
  • 200 g grated Pecorino Romano
  • 250 g cubed Pecorino Romano
  • 40 g water to help incorporate the pecorino

Instructions
 

Prepare the Primo Impasto (Biga):

  • Mix the flour, water, and yeast until just combined.

First Dough Proof

  • Cover and let proof at 20–22°C (68–72°F) for 12 hours or overnight.

Start the Secondo Impasto:

  • In the bowl of a stand mixer, add the milk, malt, ⅓ of the eggs, and the biga/starter. Mix until foamy.
  • Add the flours and mix until the dough begins to come together and form a gluten mesh.
  • Gradually add the melted lard and olive oil in 2 batches (reserve a small amount for later when adding cheese). Mix well after each addition and check the gluten structure.
  • Add the second third of the eggs and mix. Check gluten again.
  • Add the remaining fat and eggs, followed by the cheeses, salt, and pepper. Mix thoroughly and verify gluten development once more.
  • Transfer the dough to a clean surface. Fold every 20 minutes, 3 times total.

Second Dough Proof

  • Let the dough proof at 28–29°C (82–84°F) for about 2 hours or until nearly doubled in size.
  • Shape the dough into a tight snail shape and place into a greased and floured tall baking mold.
  • Proof again at 28–29°C until it reaches the top of the mold (for mushroom shape after baking) or 1 inch below the top (for domed shape).

Bake

  • Place in a static oven (bottom heat only if possible) at 170°C (340°F) for the first 30 minutes, then reduce to 150°C (300°F) for a total bake time of 50 minutes. Internal temperature should reach 95°C (203°F).

Video

Notes

Notes:
  • Traditional Umbrian Easter bread—rich, savory, and packed with Pecorino cheese.
  • Best enjoyed with eggs, salumi, or a glass of red wine.
  • Let cool completely before slicing. Can be frozen in slices for up to 2 months.
Keyword baking, homemade bread, pizza
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