Savory Baba
- Difficulty: Average
- Prep time: 40 min
- Cook time: 45 min
- Serving: 6
- Cost: Low
- Note + the resting time for the pre-dough and the baba dough
PRESENTATION
Have you ever tried a Neapolitan babà rustico? Seriously, it's amazing. This savory twist on the classic babà al rum is like, really a gem from the heart of Naples. And the art of Italian savory cake? It takes such a delicious turn. Traditionally, babà is a sweet delight, but in Campania, they’ve turned it into a savory masterpiece.
Imagine this: a moist and tender dough packed with tasty stuff like Gaeta olives, diced ham, spicy salami, and rich cheeses—like provola and fontina. It’s the kind of bread you find at family gatherings, big celebrations, or just casual hangouts. And look, a glass of wine pairs perfectly with a tasty bite. For an extra kick, some folks throw in sausage and friarielli, a local leafy green, or sun-dried tomatoes. Super tasty.
Baked to perfection, this babà rises tall and proud—so good—with a medley of savory flavors that keep the inside light and a touch fluffy. If you love experimenting in the kitchen, this savory baba recipe is a playground of creativity, for sure. In Campania, people often tweak the fillings—sometimes adding spicy meats, other times going for a mild, cheesy vibe. Pretty much.
Many serve it with a savory zabaglione cream, making each bite even more rich and creamy. The real beauty of this dish is how well it fits as an Italian party bread or as a star of Mediterranean appetizers. The babà salato arrives at the table all golden and warm—like, perfect—resembling a giant bundt cake. It invites everyone to tear off a piece and enjoy. And here's the thing: it's about sharing good times, laughter, and making meals more enjoyable.
Whether you’re into traditional Italian baking traditions or just looking for a standout snack for friends, this dish brings a taste of Naples directly to your kitchen. It's a fun, flavorful way to share a piece of Southern Italy with those you love. Really, it’s super super good.
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INGREDIENTS
- for the starter
- Manitoba flour 1 ¼ cup (160 g)
- Whole milk ½ cup (120 ml)
- Brewer's yeast 0.8 tsp (4 g)
- For the savory baba (for a mold with a diameter of 22-24 cm)
- Manitoba flour 3 ¼ cups (400 g)
- Butter 5.25 oz (150 g) - softened
- Fresh liquid cream 0.42 cup (100 ml)
- Eggs 14.1 oz (400 g) - (about 8)
- Prosciutto cotto 5.3 oz (150 g) - diced
- Salami 5.3 oz (150 g) - diced
- Provola cheese 5.3 oz (150 g) - diced
- Gaeta olives 2.8 oz (80 g) - pitted
- Fontina cheese 3.5 oz (100 g)
- Pecorino cheese 1.4 oz (40 g) - to grate
- Fine salt 1.8 tsp (10 g)
- Sugar 2 ½ tsp (10 g)
- Rosemary to taste
- Thyme to taste
- Oregano to taste
- Chives to taste
- For buttering the mold
- Butter to taste
How to prepare Savory Baba
To prepare the savory baba, start with the starter: pour the lukewarm milk into a small bowl and add the dry brewer's yeast (or alternatively 12 g of fresh brewer's yeast) 1. Stir to dissolve it completely. In a stand mixer, pour the flour (Manitoba or all-purpose) previously sifted and add the milk in which you dissolved the brewer's yeast 2; knead with your hands in the bowl, then transfer the dough to a lightly floured surface to work it for a few moments: you should form a small ball, and the dough should be very soft and smooth. Place it in the bowl 3 and cover with plastic wrap; let it rise for about 2 hours in an off oven with the light on until it doubles in volume. In the meantime, you can prepare the filling and dice the salami, cooked ham, fontina, and provola. You can also chop the aromatic herbs and pit the Gaeta olives.
After the 2 hours have passed, take the starter and place it in the bowl of a stand mixer; pour the fresh liquid cream gradually 4 and 4 whole eggs or beaten (you can beat them before adding them to the dough to weigh them more easily). Then add the sifted flour (Manitoba or all-purpose), a little at a time 5, as you run the stand mixer. Once the flour has been incorporated, you can attach the spiral hook 6.
Then add the sugar and grated pecorino cheese to the dough. At this point, let the hook work: the dough should be kneaded until it wraps around the hook. Then you can add the softened butter in small pieces 7, incorporating one piece at a time and waiting for the previous one to be absorbed before adding the next one. Then also add the salt 8, then the other 4 eggs at room temperature, one at a time (or gradually if you have beaten them) 9, and continue working the dough to incorporate them.
You should obtain a very soft and elastic dough 10. You can stop the stand mixer and add the filling: the Gaeta olives 11, the aromatic herbs 12,
the diced cheeses 13, the cooked ham, and the salami 14. Turn on the stand mixer again to mix the ingredients homogeneously into the dough 15.
Now that the dough is ready 16, you can butter a savarin mold with a diameter of 22-24 cm (8.66-9.45 inches) and pour the mixture inside, letting it rise for another hour in an off oven with the light on 17. After the necessary time has passed, you can bake the savory baba in a static oven preheated to 356°F (180°C) for about an hour (if using a convection oven, at 320°F (160°C) for 50-55 minutes). Then take your savory baba out of the oven 18, and when it is cool, turn it out and remove it onto a wire rack. You can accompany the savory baba with a savory zabaglione cream, which you can find by clicking here: savory zabaglione.