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Parma ham and mozzarella tortano

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About the bake

Tortano is a traditional Italian round filled bread originating from the Naples area. It is so easy to make and absolutely delicious. This one had Parma ham and mozzarella in but you can use any filling you like.

140Total Time
1Prep Time
40Bake Time


  1. Step 1:

    Put the flour and salt into a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough of the water to form a soft dough (you may not need it all).

  2. Step 2:

    Knead the dough on a lightly floured surface until the dough is smooth and elastic. Cover and leave in the bowl in a warm place to rise for about 40 minutes. Preheat the oven to 240°C (fan 220°C, gas mark 9).

  3. Step 3:

    Press the dough into a large rectangle about 1cm thick, layer the ham and mozzarella over the dough and sprinkle the tomatoes over.

  4. Step 4:

    Brush the edges of the dough with water and then roll up into a large sausage shape, then shape into a wreath. Place on to a baking tray lined with baking paper.

  5. Step 5:

    Place in the oven and turn the temperature down to 200°C (fan 180°C, gas mark 6), bake for about 35-40 minutes. Cool on a wire rack.


  • For the dough

    • 500g Allinson's Strong white bread flour
    • 1.5 tsp Salt
    • 15g Butter
    • 1 tsp Billington's Unrefined Golden Caster sugar
    • 1 Easy bake yeast sachet ((7g))
    • 300ml Warm water
  • For the filling

    • 160g Parma ham
    • 250g Mozzarella (sliced)
    •  Cherry tomatoes (handful, halved)

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