Savory braid
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 1 h 30 min
- Serving: 8
- Cost: Low
- Note + 2 h of dough rising
PRESENTATION
Discover the delicious world of treccia salata, a unique twist on traditional Ligurian bread. Seriously good stuff. This savory braided bread isn’t just your typical loaf; it's packed with a medley of tender vegetables like zucchini, eggplant, and peppers, along with rich caciocavallo cheese and slices of spicy salami.
Imagine a dough that’s as soft and moist as focaccia but with the added structure and charm of a braid. Every bite offers that unmistakable Italian touch. And the pesto? Well, Ligurians often substitute the filling with pesto Genovese, giving it a herby kick.
Slicing into this bread reveals a beautiful swirl of colors and textures, making it a standout choice for family gatherings, picnics, or whenever you want something special on the table. Pretty much anytime. It's not just about looks—there’s the taste too. Crispy at the edges, slightly tangy from the salami, and incredibly satisfying.
In Liguria, there’s no wrong way to enjoy this Italian savory bread. It's a popular appetizer, cut into little golden slices, perfect with a refreshing drink during aperitivo. The braid ensures each slice is a really really good mix of chewy bread, melted cheese, and those spicy-sweet fillings.
Many home cooks get creative, using seasonal veggies or leftover meats and cheeses, so every treccia salata recipe can have its own unique twist. The pesto version? For sure, it's especially meaningful, tying the dish back to Genoa and showing the pride Ligurians have in pesto Genovese. This stuffed bread recipe is unfussy—a fun, shareable way to savor the classic flavors of homemade Italian bread.
Whether you’re bringing it to a picnic or serving it at a party, the crispy exterior and soft, flavorful interior make it memorable. Can’t go wrong. It’s a beloved treat from Liguria that shows how versatile a simple loaf of dough can be when paired with quality ingredients. So, next time you’re looking for something special, try your hand at treccia salata and experience the rich culinary traditions of Italy’s beautiful Ligurian coast.
INGREDIENTS
- Ingredients for the dough
- Potatoes 10.6 oz (300 g) - floury
- Manitoba flour 2 cups (250 g)
- Type 00 flour 2 cups (250 g)
- Water 3 ½ tbsp (50 ml)
- Extra virgin olive oil 3.4 tbsp (50 ml)
- Eggs 1 - medium
- Fresh brewer's yeast 0.5 oz (12 g)
- Malt 1 tsp
- Fine salt 1.7 tsp (10 g)
- For the filling
- Caciocavallo cheese 5 oz (140 g)
- Spicy salami 5 oz (140 g)
- Zucchini 1 - small
- Eggplant ½ - small
- Red peppers ½
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- For brushing
- Eggs 1
- Fresh liquid cream 2 spoonfuls
How to prepare Savory braid
To prepare the savory braid, first peel the potatoes 1, cut them into pieces, and boil them 2 until they are cooked. Then drain and mash them. While the potatoes cook, dissolve the fresh yeast (or 4 g of dry yeast) and the malt (or sugar) in the lukewarm water 3.
In the bowl of a stand mixer with a paddle attachment, pour in the flour, the mashed and cooled potatoes, and the water with malt and yeast 4. Then add the oil 5 and the egg 6 while keeping the mixer running.
Lastly, add the salt 7 and knead the mixture until smooth and homogeneous. Transfer it to a large bowl sprinkled with a little flour 8 and let it rise covered with plastic wrap at a temperature of 80-82°F for at least 2 hours. Meanwhile, in a pan, sauté the diced zucchini, peppers, and eggplant for a few minutes 9 (they should be softened but still firm).
Then cut the caciocavallo cheese 10 and the spicy salami 11 into cubes. After the necessary time, take the dough which will have doubled in volume 12.
Divide it into three equal parts 13 and roll each into an oval 20 inches long and 6 inches wide 14. Place the three different fillings in the center of the three dough ovals: the vegetables 15
the caciocavallo cheese 16 and the spicy salami 17; brush the edges with water using a kitchen brush 18
and seal each dough oval so that the filling does not spill out during cooking 19. Then join the three strands of leavened dough at one end 20 and braid them together 21.
When finished, place the braid on a baking sheet lined with parchment paper 22 and brush it with a beaten egg mixed with two tablespoons of cream (or milk) 23; bake the savory braid in a preheated static oven at 356°F for about 50-60 minutes (at 320°F for about 45-55 minutes if using a fan oven). Remove the savory braid from the oven and slice it to enjoy with your guests 24!