Bread with Prosciutto and Olives (Torta Salata Pasquale)

  • Serves

    serves 12


This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.


  • 3 34 cups flour
  • 1 12 tbsp. baking powder
  • 34 cup olive oil
  • 1 14 cups dry white wine
  • 6 eggs
  • 14 lb. prosciutto
  • 14 lb. mortadella
  • 1 cup sliced pitted black olives (preferably Italian, such as gaeta)
  • 12 cup grated parmigiano-reggiano
  • Freshly ground black pepper


Step 1

Preheat oven to 350°. Grease and flour an 8½"×11" cake pan.

Step 2

Sift flour and baking powder together into a large mixing bowl. Make a well in the center and add olive oil, dry white wine, and ½ cup water. Stir with a fork until well blended.

Step 3

Beat eggs in another mixing bowl and stir into flour mixture.

Step 4

Slice prosciutto and mortadella into short strips and add to batter with black olives and parmigiano-reggiano. Season with freshly ground black pepper, pour into pan, and bake until golden, about 1 hour. Cool slightly, then turn out onto a wire rack to cool completely.

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