Pane Ripieno Recipe: How to Make Italian Stuffed Bread

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. Pane ripieno is built for the same occasion as focaccia Barese — both are bread-first dishes that anchor a table without needing anything else. Serve alongside calabrese pizza if you're feeding a crowd, or follow it with pasta alla zozzona or guanciale & pea pasta for a full Italian evening. If you want something special to start the meal, lobster ravioli sets exactly the right tone. Pour a glass of Gratsi Red — the olives, oregano, and melted mozzarella were made for it.

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

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

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.

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

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

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

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

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 !