Savory Panettone with Smoked Ham and Parmesan

Name: Savory Panettone with Smoked Ham and Parmesan
Prep time: 180 min
Total time: 180 min
Yield: 1 servings
Cuisine: Française
Ingredients: 215 g (1¾ cups) all-purpose flour; 150 g (1¼ cups) extra all-purpose flour for kneading; 45 g (1½ oz) fresh baker's yeast; 50 g (¼ cup) granulated sugar; 125 ml (½ cup) warm water; 40 g (3 tbsp) unsalted butter, softened; 1 egg yolk; 1 tbsp olive oil; 1 tsp fine salt; 1 tsp dried Italian herbs; 60 g (2 oz) smoked ham, finely diced; 60 g (2 oz) aged parmesan, cut into small cubes; ½ red bell pepper, finely diced; ½ green bell pepper, finely diced; ½ yellow bell pepper, finely diced; 2 tbsp fresh chives, finely chopped

By Marie Lefebvre · Updated October 27, 2026

A festive twist on the classic Italian sweet bread, this savory panettone is stuffed with smoky ham, aged parmesan cubes, and vibrant tri-color bell peppers. Pillowy and golden on the outside, deeply flavorful on the inside — a showstopping appetizer or party centerpiece that everyone will reach for.

Prep⏱️ 180 min

Servings👥 1 servings

Difficulty📊 Medium

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🛒 Ingredients

1 servings

215 g (1¾ cups) all-purpose flour
150 g (1¼ cups) extra all-purpose flour for kneading
45 g (1½ oz) fresh baker's yeast
50 g (¼ cup) granulated sugar
125 ml (½ cup) warm water
40 g (3 tbsp) unsalted butter, softened
1 egg yolk
1 tbsp olive oil
1 tsp fine salt
1 tsp dried Italian herbs
60 g (2 oz) smoked ham, finely diced
60 g (2 oz) aged parmesan, cut into small cubes
½ red bell pepper, finely diced
½ green bell pepper, finely diced
½ yellow bell pepper, finely diced
2 tbsp fresh chives, finely chopped

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Directions

1
Crumble the fresh yeast into a bowl with a pinch of sugar and a splash of warm water. Mash with the back of a spoon until fully dissolved, then gradually alternate adding the remaining warm water and the first 215 g of flour. Cover with plastic wrap and set in a warm spot — near a warm oven or sunny windowsill — for 30–40 minutes until the sponge puffs and bubbles.
2
Pour the remaining 150 g of flour onto a clean work surface and shape into a mound with a well in the center. Sprinkle the salt, sugar, and dried herbs around the rim. Add the egg yolk, olive oil, softened butter, and activated sponge into the well. Work from the center outward to combine, then knead vigorously for 8–10 minutes until the dough is smooth, elastic, and springs back when pressed.
3
Shape the dough into a ball, place it in a lightly oiled bowl, cover, and leave to rise at room temperature until doubled in size, about 1 hour.
4
Gently flatten the risen dough on the work surface. Scatter the smoked ham, parmesan cubes, diced peppers, and chives evenly over it. Fold the dough over the filling and knead briefly to distribute everything throughout.
5
Shape into a tight, smooth ball and transfer to a buttered 500 g panettone mold. Cover loosely and let rise for another 30–45 minutes until the dough crowns slightly above the rim. Bake in a preheated oven at 180 °C (350 °F) for 30–35 minutes until deep golden brown. Cool for 10 minutes before unmolding. Serve warm, sliced into wedges.

💡 Chef's Tip

Leftover panettone keeps well wrapped in foil — reheat at 160 °C (320 °F) for 10 minutes and it tastes freshly baked. For a vegetarian spin, replace the ham with sun-dried tomatoes, black olives, and a handful of fresh basil.