Saltimbocca Bread: Prosciutto & Mozzarella Stuffed Buns

Saltimbocca Bread is an irresistible fusion of soft, homemade bread, and these buns are filled with delicate slices of raw ham and creamy mozzarella. Saltimbocca Bread hits the sweet spot between bakery bread and stuffed Italian street food.

Ideal for a casual family meal or a great addition to any buffet table, Saltimbocca Bread brings the comforting aroma of freshly baked bread together with the timeless charm of Italian cuisine.

What is Saltimbocca Bread?

Saltimbocca alla Romana is traditionally veal topped with prosciutto and sage, cooked in a bath of wine and butter. Saltimbocca Bread borrows the flavor idea, salty cured ham and soft cheese, and translates it into baked buns.

It’s not the canonical recipe, but a deliciously practical riff that is easy to hold and lovely to share. Saltimbocca literally means “jump in the mouth,” which is exactly what you’ll want to do with these.

Pro Tips for the Best Saltimbocca Bread

• Use thin slices of raw ham. Their delicate saltiness is the star, so no need to cook them first.
• Pat your mozzarella dry and slice it thinly because excess moisture creates soggy buns. For less moisture, use low-moisture mozzarella or briefly press fresh mozzarella between paper towels.
• The recipe asks for a long second rise for 3 hours, but patience pays as this step builds flavor. Proof in a slightly warm spot or in the oven with the light on.
• If you like sage, which produces the traditional saltimbocca flavor, tuck a leaf into the filling before the final bake.

Frequently Asked Questions

What kind of ham should I use for Saltimbocca Bread?

Prosciutto crudo is ideal. If you only have cooked ham, use it thinly sliced and warm the buns a touch longer to wake up the flavor.

Can I use shredded mozzarella instead of slices?

Yes, but shredded mozzarella releases more moisture. If using shredded, drain and briefly pat it dry first, and don’t overload. Also, thin slices melt more cleanly.

How do I reheat without drying them out?

Reheat covered with foil in a 160–170°C oven for 8–12 minutes. You can also unwrap them and give them a quick 2–3 minute blast under the broiler to re-melt the cheese.

How to Store Saltimbocca Bread

Store cooled buns in a sealed bag at room temperature for 2 days. For longer storage, keep them in the fridge wrapped to retain moisture.

How to Make Saltimbocca Bread 

Step 1

Step 1

Combine the flour and dry yeast in a bowl, then add water and salt. Stir with a spoon until it comes together into a shaggy dough.

Combine the flour and dry yeast in a bowl, then add water and salt. Stir with a spoon until it comes together into a shaggy dough.

Step 2

Step 2

Turn the dough onto a lightly floured surface and knead by hand for a short time until smooth. Lightly oil a clean bowl, place the dough inside, and let it rise for 2 hours.

Turn the dough onto a lightly floured surface and knead by hand for a short time until smooth. Lightly oil a clean bowl, place the dough inside, and let it rise for 2 hours.

Step 3

Step 3

After the first rise, dust your work surface with flour and divide the dough into 5 pieces. Shape each piece into a ball and stretch the balls to create the buns.

After the first rise, dust your work surface with flour and divide the dough into 5 pieces. Shape each piece into a ball and stretch the balls to create the buns.

Step 4

Step 4

Transfer each disc to a baking tray lined with parchment paper and stretch them again. Cover and let them rise for 3 hours.

Transfer each disc to a baking tray lined with parchment paper and stretch them again. Cover and let them rise for 3 hours.

Step 5

Step 5

Bake the buns for 15 minutes at 220°C. Slice each bun horizontally, like a sandwich, and fill with raw ham and mozzarella.

Bake the buns for 15 minutes at 220°C. Slice each bun horizontally, like a sandwich, and fill with raw ham and mozzarella.

Step 6

Step 6

Return the filled buns to the oven and bake for 5–10 more minutes or until the mozzarella is melted.

Return the filled buns to the oven and bake for 5–10 more minutes or until the mozzarella is melted.