Savory Cheese and Bacon Ring
- Energy Kcal 631
- Carbohydrates g 47.5
- of which sugars g 2.5
- Protein g 25.3
- Fats g 37.8
- of which saturated fat g 19.15
- Fiber g 1.8
- Cholesterol mg 221
- Sodium mg 510
- Difficulty: Average
- Prep time: 50 min
- Cook time: 40 min
- Serving: 8
- Cost: Low
- Note + approximately 4 hours of rising for the starter and the dough
PRESENTATION
This savory cheese ring is a total must-have at Italian get-togethers or holiday spreads. You kick things off with a soft bread dough that becomes super tender and pillowy after a nice, slow rise. Sweet pancetta cubes and mixed cheese bits are tucked in—so each slice has pockets of gooey cheese and juicy pancetta. The outside bakes to a golden crisp, while the inside stays nice and moist thanks to the steam and melted cheese. Some call it a cheese and pancetta bread, but the ring shape—like a giant donut—really gives it a fun twist. It stands out on the table, for sure. In some Italian regions, you might find versions with spicy salami or extra herbs, but the sweet pancetta keeps it perfectly balanced. It is just salty enough to make the cheese really pop.
Whether it's for parties or as a side with soup or salad, this pancetta ring recipe really, really hits the spot. Serve it warm, and the cheese is still a bit stretchy, with savory smells drifting through the kitchen. I mean, the Italian trick is not to rush the rising time—letting the dough rise slowly makes the bread extra soft inside, setting it apart from other savory breads, like the denser savory bundt cake or even a flaky puff pastry ring. Slices pull apart easily, offering a cheesy, rich bite every time.
This bread is great as a starter, but in Italy, folks might break off a chunk to go with their main meal, too. It’s the kind of food that disappears fast—people coming back for seconds, especially when the edges are still a bit warm and the center is super tender. Anyone who enjoys cheese and pancetta bread will love this ring for its crunchy crust and soft center. Perfect for any occasion, this dish is sure to be a hit, offering a taste of traditional Italian comfort right at your table.
You might also like:
INGREDIENTS
- Ingredients for the Starter
- Manitoba flour 1.1 cups (135 g)
- Water ⅓ cup (75 g)
- Malt 1 tsp
- Brewer's yeast 0.7 tsp (3 g)
- For the Dough
- Manitoba flour 3 ¼ cups (400 g)
- Water 5.3 oz (150 g)
- Butter ½ cup (120 g) - softened
- Parmigiano Reggiano PDO cheese 2.6 oz (75 g) - to grate
- Egg yolks 3
- Fine salt 1 tsp (5 g)
- For the Filling
- Provola cheese 3.5 oz (100 g)
- Fontina cheese 2.75 oz (80 g)
- Emmentaler cheese 5 oz (140 g) - sliced
- Sweet Pancetta 3.5 oz (100 g) - diced
- Sage 2 leaves
- For Garnishing
- Eggs 1
- Poppy seeds to taste
How to prepare Savory Cheese and Bacon Ring
To prepare the savory cheese and bacon ring, start by preparing the starter: place the dry yeast in warm water 1, dissolve it by stirring with a teaspoon 2, then add the malt (or sugar) 3 and stir the ingredients again.
In a large bowl, pour the Manitoba flour (alternatively, you can use all-purpose flour) previously sifted and add the dissolved yeast with water and malt 6. Start mixing all the ingredients until combined 5. Once the liquids are absorbed, transfer the dough to a work surface and knead it until it forms a smooth and homogeneous ball, which will be your starter 6.
Place the starter in a bowl and cover it with plastic wrap 7; let it rise for about an hour in the turned-off oven with the light on until it doubles in volume 8. After the necessary time, in a bowl, pour the egg yolks and add the water at room temperature 9.
Then beat the eggs together with the water 10 and add the fine salt 11, the grated Parmesan cheese 12, and mix everything.
Take a stand mixer equipped with a paddle, place the starter that has meanwhile doubled in volume inside, and pour the Manitoba flour (or all-purpose flour), previously sifted, in a steady stream 13. Turn on the mixer and add the egg and grated Parmesan mixture in a thin stream as well 14. Continue mixing the ingredients with the whisks 15 (if you don't have a stand mixer, you can use an electric mixer with dough hooks for these steps).
Once the liquids are absorbed, remove the paddle and attach the dough hook 16, then start adding the softened butter in small pieces, one at a time 17; before proceeding to the next piece of butter, let the previous one incorporate perfectly. Continue kneading until the butter is fully combined and the dough is homogeneous 18.
Transfer the dough to a floured work surface or pastry board and work it with your hands until you get a smooth and homogeneous ball 19. Place the dough in a bowl and cover it with plastic wrap; let it rise in a turned-off oven with the light on for 2 hours until the dough doubles in volume 20. After the required time, take the dough, place it on a floured surface or pastry board, and roll it out with a rolling pin 21 until it reaches a thickness of about 1/5 inch, trying to obtain a rectangular sheet.
Brush the obtained sheet with extra virgin olive oil 21. Then prepare the filling: prepare slices of Emmenthal, cubes of sweet bacon; chop the sage and cut the provolone 23 and fontina 34 into cubes.
Place the slices of Emmenthal on the sheet 25, then evenly distribute the cheese cubes 26 and sweet bacon cubes 27, leaving about 0.4 inches from the edge.
Then sprinkle with chopped sage leaves 28 and start rolling the savory ring, trying to tighten it as much as possible to prevent the filling from spilling out 29. Roll until you get a roll and join the two ends 30.
Make them adhere 31 and seal the edges well so that it results in a well-closed ring. Carefully place the ring on a baking sheet lined with parchment paper, brush the surface with beaten egg, and sprinkle it with poppy seeds 32, and let it rise for another hour at room temperature. Then bake the savory ring in a preheated static oven at 356°F for 40 minutes (320°F for 30-35 minutes if using a convection oven). When the ring is cooked, take it out, let it cool slightly, and serve it sliced 33!