Casatiello Napoletano - Stuffed Italian Bread

Name: Casatiello Napoletano - Stuffed Italian Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Casatiello Napoletano - Stuffed Italian Bread; 1 quantity bread dough; 150g provolone dolce, cubed; 50g pecorino, freshly grated; 125g ham, chopped (I used york ham); 250g bacon bits, pan fried (but not till crisp); 4 hard boiled eggs, peeled and quartered; 50 - 75g pitted black olives, sliced into rings; 2 finely crushed whole dried red chillies; 1/2 a teaspoon dried oregano; Sprinkly of freshly crushed black pepper; Olive oil; Bread Dough; 350ml lukewarm water; 15g fresh yeast; 1 tablespoon caster sugar; 400g strong white bread flour; 100g semolina (or strong white bread flour); 1/2 - 1 teaspoon fine seasalt; Extra flour, for dusting

Servings: persons

Casatiello Napoletano - Stuffed Italian Bread
1 quantity bread dough
150g provolone dolce, cubed
50g pecorino, freshly grated
125g ham, chopped (I used york ham)
250g bacon bits, pan fried (but not till crisp)
4 hard boiled eggs, peeled and quartered
50 - 75g pitted black olives, sliced into rings
2 finely crushed whole dried red chillies
1/2 a teaspoon dried oregano
Sprinkly of freshly crushed black pepper
Olive oil
Bread Dough
350ml lukewarm water
15g fresh yeast
1 tablespoon caster sugar
400g strong white bread flour
100g semolina (or strong white bread flour)
1/2 - 1 teaspoon fine seasalt
Extra flour, for dusting

1
["MAKE THE BREAD DOUGH: In a bowl, combine the water, fresh yeast and sugar, stirring/mixing till the yeast is dissolved. Combine the flours with the salt then using a dough whisk or a wooden spoon, gently add the bread-salt mix to the yeasty water, stirring till the flour is all used up. Carefully shape the dough into a ball and place in bowl. Gently oil the top of the dough and cover lightly, or with greased clingfilm (oiled side down). Allow dough rise for a couple of hours, then gently turn out onto a lightly floured surface. Alternatively, place dough in the fridge and use later. If using after refrigeration, allow dough rest out of the fridge for 10 - 20 minutes before use", "MIX THE FILLING: In a bowl, combine the provolone, pecorino, ham, bacon, boiled eggs, olives and crushed dried chillies and oregano.", "MAKE CASATIELLO NAPOLETANO:Oil a large bundt pan/angel food tin with some olive oil. Then lightly flour a surface and roll out the dough into a rectangle 1/2 cm thick. Place the filling in the centre of the rectangle, lengthways and sprinkle some black pepper over to the top.", "You will need to roll the dough into a sausage or cigar so pull one side in over the top, holding both ends of the dough and bringing in. Then grab the centre of the other side (and not the ends) and bring over the top to seal (and form a crown). Pinch the ends to seal and bring them together to form a coil.", "Gently lift dough and place in greased bundt pan. If you don't have one, place on a baking sheet lined with parchment paper. Leave to rise at room temperature for 30 minutes to 1 hour, or until risen.", "While the dough is resting, preheat the oven to 230u00b0 C.
2
Brush the casatiello with olive oil and bake it for 10 minutes at 230 u00b0C, then lower the temperature to 200 u00b0C and cook for another 30-40 minutes. The casatiello should be cooked through and golden, though testing it will be toguh as the melted cheesy centre won't give the dry response you seek.", "Remove from the oven and allow to cool down for about 10 minutes in the pan. Then remove and let cool on a rack. When cold, tuck in and enjoy some soft, warm melted cheese. If like me, midnight saw this fresh out of the oven with work the following day, allow it to rest overnight in a paper (not plastic) bag, or wrapped with paper.", "On the day, pack your basket. Place the bread in an oven on 180u00b0C and let warm through. Then grab some pesto or chimichurri...if you wish, maybe jars of green salad, wine glasses and a bottle of prosecco with flowers in your hair."]

941

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Casatiello Napoletano - Stuffed Italian Bread, 1 quantity bread dough, 150g provolone dolce, cubed, 50g pecorino, freshly grated, and more.

Yes, Casatiello Napoletano - Stuffed Italian Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!