🇮🇹 Italian · Bread
🍞 Torta di Pasqua al Formaggio
Torta di Pasqua
A tall, richly domed Umbrian Easter bread generously studded with two kinds of cheese, traditionally baked in a tall cylindrical pan and blessed alongside eggs and salami for the holiday table.
This yeasted savory bread rises dramatically in its tall pan, its crumb laced throughout with sharp pecorino and mild grating cheese, traditionally eaten at Easter breakfast alongside hard-boiled eggs, salami, and a glass of wine.
Ingredients
Equipment: Tall cylindrical baking pan (panettone mold works well), Stand mixer
- 500 g (4 cups) bread flour
- 10 g (3 tsp) active dry yeast
- 150 ml (⅔ cup) warm water
- 5 eggs
- 100 ml (scant ½ cup) extra virgin olive oil
- 150 g (1¾ cups) grated pecorino cheese
- 100 g (1¼ cups) grated Parmigiano-Reggiano
- 100 g (¾ cup) diced mild cheese (such as provolone or Emmental)
- 10 g (1¾ tsp) salt
- Freshly ground black pepper
Method
- Dissolve the yeast in the warm water and let sit for 5 minutes until foamy.
- In a stand mixer, combine the flour, eggs, olive oil, salt, and a generous grind of pepper with the yeast mixture.
- Knead for 10–12 minutes until smooth and elastic, then knead in both grated cheeses and the diced cheese.
- Place the dough in an oiled bowl, cover, and let rise in a warm place for about 2 hours, until doubled.
- Punch down gently and shape into a tall baking pan, filling it about halfway.
- Let rise again until the dough nearly reaches the top of the pan, about 1–1.5 hours.
- Bake at 180°C (350°F) for 40–45 minutes until deeply golden and a skewer comes out clean, tenting with foil if the top browns too quickly.
- Cool before slicing.
Chef Tips
- Use a tall, narrow pan to achieve the traditional dramatic domed rise.
- Include both a sharp cheese like pecorino and a milder melting cheese for the best balance of flavor throughout.
- This bread keeps well and is traditionally sliced and eaten over several days during the Easter period.
Common Mistakes to Avoid
- Using a wide, shallow pan, which won't produce the characteristic tall, domed shape.
- Underproofing the dough, resulting in a denser loaf rather than the traditional light, airy crumb.
- Using only one type of cheese, missing the more complex flavor a blend provides.
Nutrition (per serving)
Health Benefits
- A good source of protein and calcium from the eggs and cheese.
Cultural Note
Torta di Pasqua al formaggio is a cherished Umbrian Easter tradition, historically blessed in church alongside eggs and salami before being shared at the holiday breakfast table.
Storage & Serving
Storage: Store wrapped at room temperature for up to 4 days.
Reheating: Not applicable; served at room temperature.
Serve with: Hard-boiled eggs, Salami, A glass of wine