Cabucio

Pro tips

• Dissolve fresh yeast with salt and warm water first for even distribution; avoid direct contact between yeast and salt initially.
• Knead until the dough is smooth and elastic (8–10 minutes by hand); the durum flour will be slightly stiffer than bread flour.
• Top the dough just before baking to prevent the anchovies and tomato from releasing moisture and making the crust soggy.
• Use ripe, firm tomatoes sliced thin and pat them dry; this reduces excess liquid during baking.

Substitutions

• 500g durum wheat flour → 400g durum + 100g bread flour (softer crumb)
• Salted anchovies → Anchovy paste or oil-packed fillets (adjust salt in dough)
• Fresh oregano → Dried oregano, 1 teaspoon (use sparingly, it's more potent)

Storage & make-ahead

Store cooled cabucio wrapped in paper at room temperature for up to 2 days. Reheat wrapped in foil at 180°C for 10 minutes to restore softness.

Can I use instant yeast instead of fresh yeast?

Yes. Use 7g of instant (active dry) yeast instead of 20g fresh yeast. Reduce hydration slightly if the dough becomes too sticky.

How long should the dough rise?

Let it rise until doubled in size, typically 1-1.5 hours at room temperature, or until the dough springs back slowly when poked.

What if I can't find salted anchovies?

Anchovy fillets in oil work, though they're milder. Rinse salted anchovies before using to control saltiness.

Can I make the dough ahead?

Yes. Refrigerate the dough after initial rise for up to 24 hours. Bring to room temperature before topping and final proof.

What baking temperature and time?

Bake at 200–220°C (390–425°F) for 15–20 minutes until the crust is golden and the bread is set.