Angelica Salata: the soft brioche to be filled

L'Angelica Salata It is one of the most spectacular baked preparations in Italian cuisine: a savory flower-shaped brioche, soft and fragrant, made with the precious Manitoba Caputo flour for a light and well-structured dough.

The secret of this recipe lies in the leaven (poolish): A pre-dough made from flour, water, dry yeast, and malt that's left to rise until doubled in volume, developing complex flavors and ensuring a slow, natural rise. The result is an extraordinarily soft dough that stays soft even the next day.

Dough with beer: the secret to softness

One of the most surprising ingredients of this Angelica is the light beer: added to the main mixture together with the soft butter, egg yolks and Parmigiano Reggiano DOP, contributes with its natural yeasts to make the dough exceptionally soft and tasty. The Parmesan gives a hint umami deep that marries perfectly with the filling.

The filling: flavors of the Mediterranean

What makes this Angelica irresistible is its rich and varied filling:

Grangusto dried tomatoes — intense and concentrated, they give depth and sweetness
Feta — creamy and acidic, it balances the strong flavours of the filling
Pitted black and green olives — the unmistakable touch of Mediterranean tradition
Salami — the savory note that binds the whole filling together
Extra virgin olive oil — to blend and polish the surface

Angelica Salata

The Angelica it's a delicious one puff pastry brioche with a particular processing that makes it spectacular, appreciated both sweet and savoury

It is a tasty braid of pasta with a very tasty filling from'scenographic effect

The recipe it is inspired by the classic angelica cake, a sweet braided pastry filled with raisins and candied orange.

The savoury reinterpretation of the traditional dessert involves a special dough prepared with beer which is flavoured with dried tomatoes, olives, feta and salami

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Prep Time 1

Cook Time 34

Total Time 1 34

Course Aperitif, Breakfast, Dessert

Cuisine Italian

Servings 10 people

Calories 460 kcal

Ingredients

INGREDIENTS FOR THE YEAST

135 g Flour Manitoba Caputo
3 g Dry yeast Caputo
75 g water
1 teaspoon Malt

FOR THE DOUGH

150 g Light beer
120 g Soft butter
3 Egg yolks
400 g Flour Manitoba Caputo
75 g Parmigiano Reggiano DOP
5 g Fine salt

FOR THE FILLING

100 g Dried tomatoes Great taste
100 g Feta
50 g Black Olives pitted
150 g Salami
50 g Green olives pitted
qb Oil extra virgin olive oil

Instructions

Place the brewer's yeast in the lukewarm water and dissolve it, stirring with a teaspoon. Then add the barley malt (or sugar) and dissolve it, stirring.
In a bowl, place the flour that you have previously sifted, add the mixture of brewer's yeast and malt 3 and mix all the ingredients until combined.
Transfer the dough and start kneading until it forms a smooth and homogeneous ball that will be your leaven, which you will then place in a bowl and let rise for 1 hour in the oven turned off with the light on until it has doubled its volume.
In another bowl, mix together the eggs, beer, and Parmesan cheese. Use a stand mixer with a paddle attachment to sift the flour into the bowl and then fold in the freshly mixed mixture. (If you don't have a stand mixer, place the ingredients in a bowl and mix by hand.)
At this point, add the starter to the dough a little at a time and continue kneading until it's incorporated. Transfer the dough to a floured surface and knead it until it forms a smooth, even ball. Place the dough in a bowl and cover with plastic wrap; let it rise in the oven with the light on for 2 hours, until the dough has doubled in size.
Brush the resulting pastry with extra virgin olive oil, then cover it with the previously chopped ingredients: salami, black olives, green olives, dried tomatoes, and feta.
Start rolling the pastry, squeezing it without letting the dough come out.
Cut the roll in half with a knife, then separate the two parts and braid them, taking care to keep the cut part facing upwards so that its filling can be seen.
Form a donut with the braid and seal the two ends by overlapping them.
Place the angelica on a baking sheet lined with parchment paper and let it rise for 30 minutes in the oven with the light on, until it has doubled in size. After 30 minutes, bake the angelica in a preheated oven at 180°C (350°F) for 35 minutes.
Once the surface is golden, remove the salted beer angelica from the oven, let it cool and finally serve.

Keyword savory angelica, dried tomatoes, dried tomato cake, savory pie

Tips for perfect leavening

Respect the leavening times: it must double in volume before proceeding with the final dough (about 2–4 hours at room temperature)
Ingredients at room temperature: butter and egg yolks are better incorporated if they are not cold from the refrigerator
The flower shapeRoll out the dough into a rectangle, spread the filling, roll it up, and cut into equal spirals. Arrange them in a circle in a greased round baking pan, leaving room for the final rising time.
Even cooking: if the surface browns too much before it is cooked in the center, cover with aluminum foil for the last 10 minutes

Pairings and storage

The Angelica Salata is perfect as appetizer for aperitifs and buffets, but also as a table bread accompanied by cured meats and cheeses. It can be kept in the refrigerator for 2–3 days, wrapped in plastic wrap, and can be reheated for a few minutes in the oven at 180°C before serving. It's also excellent at room temperature.