Prosuitto Bread
Prosciutto Bread
Delight in the rich aroma and irresistible taste of this Prosciutto Bread, where the bold flavors of various Italian cured meats meld seamlessly within a golden, crusty bread.
Prosuitto Bread


  • 150g prosciutto
  • 150g Genoa salami
  • 150g capicola
  • 150g mortadella
  • 150g sopressatta


Note: This recipe makes 3 breads, and can be easily scaled up or down.


  1. Chop up all of the meats into smaller cubes, place in a stainless steel bowl, and set aside.
2. In a mixer with the dough hook attachment, add the Caputo “00” Americana Super and Caputo Lievito Dry Yeast and mix for 2 minutes.
3. Add the cold water and mix for 5 minutes on speed 2.
4. Add the salt and mix for 3 minutes on speed 2.
5. Add the Olitalia TuttOlio and mix for 5 minutes on speed 2.
6. Remove the dough from the mixer and shape into a ball.
7. Coat a large mixing bowl with Olitalia TuttOlio, place the dough ball in it, and cover with plastic wrap. Let sit for 1 hour at room temperature.
8. After 1 hour, use your fist to punch down the dough and release all the gases, then fold each corner into the center. Recover with plastic wrap and let it sit for another hour.
9. After 1 hour, remove the dough from the bowl and divide and scale the dough balls to 550g portions. Then, ball them, add them to a container covered with Olitalia TuttOlio, cover, and place in the refrigerator to rest for 24 hours.
10. Remove the dough from the refrigerator and let it rest at room temperature for 1 hour.
11. Preheat the oven to 500F.
12. Flatten out a dough ball into a large rectangle without thinning out the middle. Add 250g of the chopped meat mixture and spread across the dough, leaving about an inch of space at the bottom. Repeat with the remaining dough balls.
13. Roll the dough towards you, making sure it is nice and tight, and seal it at the bottom.
14. Using a sharp knife, cut 1 inch slices across the dough but not all the way through, then slice the dough across the top from left to right.
15. Firmly grab the dough with both hands and squeeze it back together, then shape it into a circle and seal the connecting ends.
16. Wrap the dough with plastic wrap and let it sit for 1 hour or until it doubles in size.
17. Place the dough on the top rack of the oven and bake for 30-45 minutes or until golden brown.
18. When it is ready, remove it from the oven, place on a cooling rack, and allow it to rest for 30 minutes before serving.
19. Enjoy!

Meet the chef


Chef Domenico "Mimmo" in the Orlando Food Sales office kitchen.
Chef Domenico "Mimmo" in the Orlando Food Sales office kitchen.

Meet the chef


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