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Desserts

Quick Savory Panettone

Quick Savory Panettone: a no-rise savory twist filled with cured meats, cheese and olives, for an easy and original appetizer.
Recipe Quick Savory Panettone
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 1 hour
  • Servings for 1 panettone (750 g)

Find out how to transform your holiday table with this quick savory panettone recipe: a treat designed to win over every guest, best enjoyed still warm and extra soft. If you love tasty appetizers but are short on time, savory panettone ready in no time will become your perfect ally: it needs no long rising, thanks to instant yeast for savory baking. The soft dough holds a rich filling of ham, provola and pancetta, while olives add a unique touch of flavor, making it perfect both as an appetizer and to round out an elegant buffet. Imagine serving savory panettone with ham and cheese still warm, with its golden crust and stringy center that wins everyone over at the first cut: no one will be able to resist a second slice.

You don’t need to be an expert baker to get a professional result: this simple soft savory panettone recipe gives you a spectacular result, even at the last minute, thanks to the no-rise method. Customize it with whatever you love most, from creamy cheeses to mozzarella, making every slice a discovery. Bring it to the table on Christmas Eve, for an aperitivo or for an original Christmas brunch: it will be the star of every spread.

Looking for more appetizer ideas? Try the Pesto Bread Wreath, the Savory Bread Pie with Artichokes and Spinach, or be tempted by the special mix of flavors in the Savory Gorgonzola and Pear Strudel. And to complete the buffet, don’t forget the fresh Tuna Mousse or the Panettone and Salmon Crostini.

Choose this quick and easy savory panettone, a versatile recipe to share with family or friends that makes every celebration even more special. Making savory panettone for a buffet has never been so simple and rewarding.

Ingredients for 1 panettone (750 g)

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Method

  1. To make the quick savory panettone, start by dicing the provola, the ham and the pancetta. Then drain the olives and slice them into rounds.
    Diced provola, ham and pancetta with sliced olives
  2. In a bowl (or in the stand mixer if you want to speed things up), pour the milk, the vegetable oil, the yogurt and a pinch of salt. Add the eggs, setting aside about a tablespoon of egg white, which you’ll need to glaze the top before baking.
  3. Mix well with a whisk or a hand mixer until smooth.
    Whisking the eggs, milk, oil and yogurt until smooth
  4. Add the grated Parmigiano, the sifted flour and the instant yeast a little at a time, mixing until you have a smooth, even dough.
  5. Gently fold in the cured meat, the provola and the olives, stirring with a spoon or spatula so they are evenly distributed through the dough.
    Folding the cured meat, provola and olives into the dough
  6. Pour the dough into the paper panettone mold and level the top with a spatula.
  7. Brush the top with the egg white you set aside and finally sprinkle it with the almonds. Add a few grains of salt, preferably Maldon salt flakes, for even more flavor.
    Panettone brushed with egg white and topped with almonds
  8. Put the panettone in a conventional oven at 180 °C (350 °F) and bake for about an hour if you’re using a low 750 g mold. If you’re using a tall 500 g mold instead, the baking time will be slightly shorter. Either way, always do the toothpick test toward the end of baking to check that it’s fully cooked in the center.
  9. Take the panettone out of the oven and let it cool completely before slicing and serving. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can make savory panettone with different fillings depending on your taste and the ingredients you have on hand. A richer version adds crushed pistachios or toasted hazelnuts. For cheese lovers, you can add a creamy cheese such as mascarpone or Philadelphia, softening the dough slightly. Another interesting variation is to flavor the dough with finely chopped fresh rosemary, which gives it a delicate, sophisticated aroma. If you want a spicier version, add freshly ground black pepper or chili powder. For an even more flavorful variation, you can reduce the olives and add desalted capers, for a bolder, more refined taste. If you have fresh yeast on hand, you can use it instead of the instant yeast, keeping the preparation quick by slightly reducing the times.

Tips

If the panettone browns too much while baking, cover it with aluminum foil or parchment paper for the remaining minutes. You can vary the filling by choosing other cured meats such as dry-cured sausage, salami or smoked ham, to suit your taste. To give the dough even more flavor, add pepper or other spices as you like. If you prefer a more versatile option, you can use molds of different sizes: small 100 g molds with a baking time of about 40 minutes, or a 500 g mold. Make sure you use paper molds made for panettone, which ensure even baking and an elegant presentation. For an even more refined result, garnish the top with blanched almonds, whole almonds, toasted hazelnuts or pistachios.

Storage

Quick savory panettone keeps at room temperature in an airtight container for 2-3 days, or in the fridge for 4-5 days. You can freeze it to keep it longer: in that case, wrap it well in plastic wrap and aluminum foil, and eat it within 2-3 months. Before serving it after freezing, let it thaw at room temperature for about 2 hours.

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