Pane Ripieno

Pane Ripieno is a delicious and comforting Italian bread stuffed with savory olive pesto and gooey mozzarella cheese. It’s the perfect appetizer or party snack, filling the kitchen with an inviting aroma as it bakes.

By Giovanni Siracusa

@unpezzoditalia

October 22, 2024

Pane Ripieno

By Giovanni Siracusa

Ingredients

1

round rustic loaf of bread
1

lb fresh mozzarella, sliced
1/2

lb country mix olives (Gaeta, Kalamata, Green, Castelvetrano)
1

clove garlic
4-5

tbsp extra virgin olive oil, plus more for drizzling
Dried Sicilian oregano
Sea salt
Black pepper

Instructions

TOTAL TIME

40 minutes

4-6 servings

With it's flavorful olive pesto and creamy mozzarella, Pane Ripieno is a crowd-pleaser. Minimal prep makes it an easy go-to recipe for any gathering, offering a satisfying blend of textures and tastes.

A round loaf of crusty bread, a bottle of olive oil, a bowl of green and black olives, sliced cheese, a garlic bulb, and a bundle of dried herbs arranged on a wooden board over a floral cloth.

STEP 1

Preheat your oven to 400°F (200°C). Line a springform pan with parchment paper.

A pair of hands holds a round loaf of rustic bread with a crispy golden crust, scored and partially cut into cubes. A knife and a striped towel are on the wooden surface beneath.

STEP 2

Carefully slice the bread in a crisscross pattern without cutting through to the bottom, creating a flower-like grid of squares.

STEP 3

Using a pestle and mortar or a food processor, combine the country mix olives, garlic, extra virgin olive oil, dried oregano, a pinch of sea salt, and black pepper. Grind or pulse until you achieve a coarse pesto consistency.

A marble bowl filled with green and black marinated olives and a clove of garlic, sitting on a light blue cloth with a darker blue stripe.

STEP 4

Gently rub the olive pesto into the crevices of the bread, taking care not to break the loaf.

A marble mortar and pestle containing a coarse, dark olive tapenade mixture with visible olive oil, resting on a light cloth with a blue stripe.

STEP 5

Stuff each crevice with slices of fresh mozzarella, making sure the cheese is evenly distributed throughout the bread.

STEP 6

Place the bread in the prepared pan. Drizzle with a bit more olive oil and a heavy sprinkle of oregano.

A round loaf of bread scored in a crisscross pattern, with cheese and herbs stuffed between the cuts, sits in a baking pan lined with parchment paper on a light tablecloth with a blue stripe.

STEP 7

Cover the bread loosely with aluminum foil over the top and bake for 10 minutes.

A round loaf of bread scored in a crisscross pattern, filled with melted cheese and herbs, sits on parchment paper atop a wooden board. Nearby are a candle, a glass of red wine, and a bowl of sliced cherry tomatoes.

STEP 8

Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is fully melted and bubbly.

Serve this Pane Ripieno warm, alongside a glass of your favorite Gratsi wine. Buon appetito !

Pane Ripieno

Pane Ripieno