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5 from 5 votes


Casatiello is a traditional savory Easter bread from the Campania region of Italy. It is made with a simple pizza dough and filled with cheese and cured meats. Perfect to bring along on a Pasquetta (Easter Monday) picnic!
Prep Time2 hrs 30 mins
Cook Time30 mins
Course: Bread
Cuisine: Italian
Keyword: Bread, Easter, Italian bread
Servings: 1 large round loaf
Author: Savoring Italy


  • 3 1/2 to 4 cups bread flour plus more for rolling
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups water 110 degrees F
  • 3 tablespoons olive oil plus 4 teaspoons
  • 1/2 cup sliced ham diced small
  • 1/3 cup soft salami diced small
  • 1/4 cup provolone cheese diced small
  • 1/2 cup fontina cheese diced small
  • 1 Tbsp. finely chopped rosemary


  • In a small bowl, add the water and sprinkle the yeast on top of the water. Sprinkle on the sugar and 1 tablespoon of the oil and whisk together. Set aside until the yeast bubbles (about 10 minutes).
  • Brush another large bowl with 2 teaspoons olive oil.
  • In the bowl with yeast, whisk the rest of the olive oil, and salt. Make a well in the middle of the flours and pour in the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
  • Form the dough into a ball and place into the oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
  • Cover with a towel and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
  • When dough is ready, roll it out to a rectangle about 16x20 inches (about 1/10 inch thick)and cut the ends to make it even.
  • Sprinkle the filling ingredients on top of the dough leaving a 1 inch border.
  • Roll the dough like a jelly roll. Cut the ends so it is even and pinch the dough around the seams to seal it.
  • Bring the two ends together to make a ring and seal them closed. Place the ring on a parchment lined baking sheet.
  • Let the dough rest covered with a towel for about 30 minutes.
  • While the dough is resting, heat the oven to 375F.
  • When ready to bake, brush the dough with the remaining olive oil.
  • Bake until golden brown (about 30 minutes).