A Neapolitan Easter Centerpiece Savory Garlic Studded Casatiello

Activate the yeast by dissolving it with the sugar in the lukewarm water. In a large bowl or stand mixer, combine the flour, salt, pepper, and grated pecorino. Pour in the yeast mixture and add the softened lard and minced garlic. Knead for 10-15 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 2-3 hours, or until doubled in size. While it rises, prepare your filling ingredients.

Punch down the risen dough on a floured surface. Cut off a small piece (about 80g) and set aside. Roll the main dough into a large rectangle (approx. 40x30cm). Scatter the cubed salami, provolone, and pancetta evenly over the surface. Stud the dough by pressing the 10 whole garlic cloves into it at random intervals. Roll the dough up tightly from the long edge to form a log.

Carefully shape the log into a ring, pinching the ends to seal, and place it in a greased 25cm ring tin. Press the 4 whole eggs onto the top of the ring. Roll the reserved dough into 8 thin strips and use them to form crosses over each egg. Cover and let it rise for another hour. Preheat your oven to 180°C (160°C Fan). Brush the loaf with the egg yolk and bake for 50-60 minutes, or until golden brown and a skewer comes out clean. Let it cool slightly before serving.