Pull-Apart Bread with Scamorza, Sage, and Pancetta
This pull-apart loaf is a cheesy and savory centerpiece made with rustic Italian bread, stuffed with pancetta and scamorza cheese, and seasoned with sage for a delightful flavor.
Ingredients
Main Ingredients
- 1 loaf rustic Italian bread Choose a loaf with a sturdy crust.
- 1 ball scamorza cheese (sliced or shredded) Thin pieces melt faster.
- 15 slices pancetta Keep ready to fold and tuck into loaf.
- 12 leaves sage (chopped) Chop finely for mixing.
- 2 tbsp olive oil For mixing with sage and brushing.
Optional Ingredients
- black pepper Recommended for seasoning.
- 1 pinch salt Only if pancetta/cheese are mild.
- crushed chili flakes For a gentle heat.
- 1 small clove garlic (finely grated) Mix into oil if desired.
- grated Parmesan For extra savory finish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Place the loaf on a baking sheet or in a baking dish.
- Chop the sage leaves finely and mix with olive oil in a small bowl.
- Slice or shred the scamorza cheese.
Mixing / Assembling
- Score the bread in a crosshatch pattern, cutting partway through.
- Drizzle or brush some sage-olive oil into the cuts.
- Insert scamorza and fold pancetta into the cuts.
- Brush remaining sage oil across the top and add black pepper.
Cooking / Baking
- Cover the loaf loosely with foil and bake for 15 minutes.
- Remove foil and bake for 5 more minutes.
Resting / Finishing
- Let the loaf rest for 3-5 minutes before serving.
Notes
Best enjoyed warm. Leftovers reheat well. Keeping the base of the loaf intact is key for pull-apart texture.