Tortano Ripieno

(Filled tortano)

A tortano is a kind of focaccia that is still within the most traditional dishes of Neapolitan cooking. It is essentially a filled focaccia. The following recipe is adapted from Vincenzo Buonassisi's PIZZA Plus, English Edition, William Collins & Sons Ltd. 1985. Original Italian Edition by Gruppo Editoriale Fabbri, S.p.A., Milan, 1982



2 1/2 Tsp. Active dry yeast or 1 small cake yeast (18 gr.) 
1/4  Cup

Warm water (60 ml)

1/4 Cup + 1 Tbl. Unbleached all-purpose flour (50 gr.) 
1 Pinch Salt


1 3/4  Cups + 1 Tbl. Unbleached all-purpose flour (250 gr.) 
2 Tbl.  Lard  or Olive Oil (30 g.) [See Note 1]
3 Tbl. Parmesan cheese, freshly grated (45 g.)
1 Tsp. Salt
Q.B.     Black pepper - Freshly ground
3/4 Cup + 1 Tbl. Water (200 g.)
Note 1: This amount is reduced from the original recipe which calls for 1/2 cup.  Extra virgin olive oil may be substituted for the lard.


Cup - scant Fontina, Provolone and Bel Paese cheeses, or similar cheeses,   grated and mixed (200 gr.)
1/2 Cup Spicy sausage like chorizo or salami, diced (100 gr.) 
3 Med. Eggs - Hard-boiled & sliced
Q.B.      Softened lard or Olive oil for spreading



Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes.  Add the 1/4 cup unbleached all-purpose flour and a pinch of salt and mix until the flour is absorbed.  Cover the starter and allow it to remain at room temperature for 1 hour.   

Dough and Filling:

Place the rest of the unbleached all-purpose flour (1 3/4 cups plus 1 tablespoon) on the work surface and gradually work in the starter, lard (or olive oil), Parmesan, a little salt, and a generous grinding of black pepper.  Add the water, little by little, to get a soft dough.  Continue to knead until the dough is smooth and elastic.      

Place the dough in a lightly floured bowl.  Cover the bowl and allow the dough to rise until it has doubled in size (approximately 2 hours)   

While the dough is rising, place a baking stone in the oven and set the temperature to 375 F.  Allow the oven to heat for 30 minutes.   

Prepare the filling by mixing the cheeses with the sausage or salami.    

When the dough has risen, roll it into a disk approximately 1/3 inch thick.  Make certain the dough is not too thin or the filling will break through.  Spread the filling on the disk, leaving a border of about 1/3 inch around the edge.  Spread the egg slices on top of the stuffing.  Carefully roll the dough back over itself by beginning at the far edge of the disk and rolling the dough forward, while gently stretching it to form a long roll.   Brings the ends together to form a large ring.  Transfer the ring to a lightly floured sheet of parchment paper.  Thinly brush the softened lard or extra virgin olive oil on the top, bottom, and sides of the dough.  Let this rise, covered, for approximately 2 hours.   

Slide a bakerís peel beneath the parchment paper and slide the parchment paper and tortano from the peel onto the baking stone.   Allow the dough to bake until it is a deep golden color (approximately 30 minutes).   Remove the bread from the oven.  

Serve hot or cold. 

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Last updated on:06/26/00 09:24:27 PM