Recipes › Main Course › Savory Panettone Recipe

Savory Panettone Recipe

Recipe by Pedro M. A. Neves

This savory panettone transforms the Italian Christmas classic into a sophisticated main course featuring a buttery, aerated dough studded with pancetta, Parmigiano-Reggiano, and fresh herbs. The pillowy crumb and rich savory flavors make it an elegant centerpiece for holiday dinners or special occasions. Unlike the traditional sweet version, this savory interpretation showcases the versatility of the panettone mold and technique.

Ingredients

• 500g (3.75 cups) bread flour
• 7g (1.5 tsp) instant yeast
• 120ml (1/2 cup) whole milk, warmed
• 100g (3.5 oz) unsalted butter, softened
• 50g (1.75 oz) pancetta, finely diced
• 75g (2.6 oz) Parmigiano-Reggiano, finely grated
• 30g (1 oz) sun-dried tomatoes, chopped
• 15g (0.5 oz) fresh rosemary, finely chopped
• 10g (0.35 oz) fresh thyme, finely chopped
• 2 large eggs
• 8g (1.3 tsp) fine sea salt
• 5ml (1 tsp) extra virgin olive oil
• Black pepper to taste

Instructions

1. Combine 120ml warm milk with 7g instant yeast in a large bowl and let sit for 5 minutes until foamy. Add 500g flour and mix with a wooden spoon until a shaggy dough forms.

2. Add 2 eggs one at a time, mixing thoroughly after each addition until fully incorporated. The dough will remain sticky.

3. Gradually add softened 100g butter in 5 portions over 10 minutes, stirring continuously until each addition is fully incorporated before adding the next. The dough will transform from sticky to silky.

4. Add 8g salt and mix for 2 minutes. Fold in 50g diced pancetta, 75g grated Parmigiano-Reggiano, 30g chopped sun-dried tomatoes, 15g rosemary, and 10g thyme until evenly distributed throughout the dough.

5. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise at room temperature for 90 minutes until doubled in volume.

6. Punch down dough gently and shape into a round ball. Place into a 1-liter panettone mold or tall cylindrical mold lined with parchment paper. Cover loosely with plastic wrap and let rise for 60 minutes until the dough rises 2cm above the mold rim.

7. Preheat oven to 190°C (375°F). Brush the top of dough with 5ml olive oil and season lightly with black pepper and a pinch of salt.

8. Bake for 40-45 minutes until the top is deep golden brown and a skewer inserted into the center comes out clean with no wet dough clinging to it.

9. Cool in the mold for 10 minutes, then turn out onto a wire cooling rack. Serve warm or at room temperature, sliced vertically like traditional panettone.

Substitutions

• Replace pancetta with 50g prosciutto or speck for a different cured meat flavor profile
• Use 75g Grana Padano instead of Parmigiano-Reggiano for a milder, slightly sweeter cheese note
• Substitute fresh herbs with 8g dried Italian seasoning blend if fresh herbs are unavailable
• Replace sun-dried tomatoes with 30g roasted red peppers for a sweeter, more tender mix-in

Tips

• Keep all ingredients at room temperature before mixing to promote even distribution and better dough development
• The dough is ready for shaping when it passes the windowpane test—a small piece stretched gently becomes translucent without tearing
• If your kitchen is cool, extend rising times by 20-30 minutes; panettone dough rises more slowly than typical bread dough

Savory panettone represents a modern reinterpretation of the Milanese tradition, which has historically been celebrated as a Christmas sweet bread since the 15th century. Contemporary Italian bakers have adapted the iconic tall mold and complex dough technique to create sophisticated savory versions that honor the craft while offering new culinary possibilities for festive tables.

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