What is Caciocavallo cheese and can I substitute it?

Caciocavallo is a semi-hard, stretched-curd Italian cheese with a mild, slightly sweet flavor. Fresh mozzarella or provolone work as substitutes if needed.

Can I make the Cabucio dough ahead of time?

Yes. Prepare the dough, let it rise for 30 minutes, then wrap and refrigerate up to 24 hours. Bring to room temperature before final shaping and baking.

What water temperature is critical for this dough?

Warm water around 104°F (40°C) activates the yeast properly. Too hot kills it; too cold slows fermentation.

How do I know when the bread is fully baked?

The crust should be golden and the loaf should sound hollow when tapped on the bottom, typically 15–20 minutes at 425°F.

Can I use all-purpose flour instead of durum semolina?

Durum semolina gives the bread its characteristic yellow color and tender crumb. All-purpose flour will work but yields a different texture and appearance.

Sicilian Sandwich (Cabucio Trapanese)

Name: Sicilian Sandwich (Cabucio Trapanese)
Prep time: 30 min
Cook time: 5 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 g durum semolina flour; 3 g instant dry yeast; 4 g kosher salt; 3/4 cup warm water (around 104°F); 1 tbsp olive oil, for greasing; All-purpose flour, for dusting; 1 tbsp extra virgin olive oil; 1 tsp dried oregano; 1 large heirloom tomato, sliced; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 jar anchovy fillets in oil; 4 oz Caciocavallo cheese, sliced; Pecorino cheese, sliced (for substitution)

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Sicilian Sandwich (Cabucio Trapanese) | CookOS

Ingredients

250 g durum semolina flour
3 g instant dry yeast
4 g kosher salt
3/4 cup warm water (around 104°F)
1 tbsp olive oil, for greasing
All-purpose flour, for dusting
1 tbsp extra virgin olive oil
1 tsp dried oregano
1 large heirloom tomato, sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 jar anchovy fillets in oil
4 oz Caciocavallo cheese, sliced
Pecorino cheese, sliced (for substitution)optional

14 Ingredients

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Instructions

1
In the bowl of a stand mixer, combine the durum semolina flour, instant dry yeast, and kosher salt.
2
Attach the dough hook. With the mixer on low speed, slowly stream in the warm water.
3
Once a shaggy dough forms, continue to knead on low speed for 10 minutes, until the dough is smooth and supple.
4
Lightly oil a large bowl. Form the dough into a smooth ball, place it in the bowl, and turn to coat with oil.
5
Cover the bowl with plastic wrap and let it proof in a warm place for 1 to 2 hours, or until doubled in size.
6
Punch down the dough to release the air. Turn it out onto a work surface and divide it into four equal pieces.
7
Form each piece into a tight ball by tucking the edges underneath. Cover the dough balls with a damp, clean kitchen towel and let them rest for 15 minutes.
8
Lightly flour a work surface. Working with one dough ball at a time, roll it out into a 6-inch diameter circle.
9
Place the rolled-out dough onto a parchment-lined or silicone mat-lined baking sheet. Cover with the damp towel and let rest for another 20 minutes.
10
Preheat your oven or pizza oven with a pizza stone inside to a high temperature. Lightly flour a pizza peel, place one dough circle on it, and slide it onto the hot stone.
11
Bake for 3-5 minutes, until the bread puffs up and is golden brown. Remove from the oven and let cool on a wire rack.
12
To assemble the sandwich, slice a cooled bread pocket in half horizontally.
13
Drizzle the inside of the bread with extra virgin olive oil and sprinkle with dried oregano.
14
Layer with sliced tomatoes, a sprinkle of kosher salt and freshly ground black pepper, anchovy fillets, and slices of Caciocavallo cheese.
15
Place the top half of the bread on, slice in half, and serve immediately.