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Cooking + Entertaining

Salty Colomba: the recipe for soft country bread with charcuterie and cheeses

Salty Colomba: the recipe for soft country bread with charcuterie and cheeses


For the stuffing

Pitted Taggiasca olives

for the finish

mixed seeds (squash, flax, sunflower)

There salted dove it’s a rustic moist and tasty, inspired by the famous Easter cake. A antipasti scenographic and impressive festive party, perfect to open the Easter lunch or take away for the traditional Easter Monday picnic.

Easy to make, it is prepared with a very soft dough made from Greek yogurt, butter, eggs, baking powder and flour, richly stuffed, after a time of rest, with olives, cold cuts and diced cheeses. Once ready, just divide the compound obtained into two loaves, one slightly larger than the other, arrange them “in a cross” inside a special dove mold and then sprinkle the surface with seeds. mixed: the result will be a high, well-dimpled sourdough, to be comfortably prepared in advance and served for a aperitif refined with a glass of bubbles.

For an even more realistic rendering, you can brush the salted dove with a cheese frosting obtained by mixing 50 g of grated parmesan with 1 egg white, then arrange to finish the almonds roasted whole. As for the filling, you can combine your favorite ingredients together, without putting limits on your imagination, and enrich everything with dried tomatoes, grilled vegetable strips, spicy provolone, scamorza cheese, chopped dried fruits and all kinds of salami.

We opted for a single mold of 750gbut if you wish, you can use the individual portions for the mini doves and have fun decorating the table by making delicious place cards.

Discover how to prepare Colomba salata by following the step by step and the advice. If you liked this recipe, also try the savory pastiera.

How to prepare the salted dove

Collect the sifted flour with the crumbled brewer’s yeast in the bowl of a planetary mixer 1.

Mix sugar and Greek yogurt 2.

Also add the egg at room temperature 3 and start mixing the ingredients.

Once you have a coarse mixture, add the soft butter 4, one cube at a time and taking care to incorporate it perfectly before adding the next; then continue to work with the hook for 10-15 minutes, pour in the salt and mix for a few more moments.

Once you have obtained an elastic and well tied dough, transfer it to the work surface, form a loaf 5 and let rise in a bowl, covered with a tea towel, for about 1 hour and 1/2 or until the initial volume has doubled.

Meanwhile, prepare the ingredients for the filling and cut the salami and cheese into cubes 6.

Once doubled in size 7Lightly deflate the dough and transfer it to a work surface.

Spread it gently and fill it with the pitted olives, salami and diced cheese 8; then mix thoroughly and incorporate the ingredients.

Divide the stuffed dough into two parts 9one slightly larger than the other.

Form two loaves and place them in a 750 gr dove mold ten. Then cover with a sheet of transparent film and let rise again until it doubles in volume.

After the rising time, brush the surface with the lightly beaten egg white 11.

Sprinkle with mixed seeds 12 and put in the oven at 190°C for about 35 minutes. Once cooked, take the dove out of the oven and let it cool.

Bring the salted dove to the table, cut it into slices 13 and serve.


Salted Colomba can be stored at room temperature, under a glass bell jar or in a food paper bag, to 2-3 days massive.

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