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rustic Baba





100 grams

Fontina cheese

200 grams

Mozzarella, Fior di latte

200 grams

Iodized salt

10 grams

Full fat milk

1/2 glass

White sugar

2 teaspoons

Extra virgin olive oil

1 glass

Fresh brewer's yeast

25 grams


4 unit

Type 00 wheat flour

500 grams

Bakery products from Italy - Campania

rustic Baba

rustic Baba

with meat with gluten with eggs with lactose high in calcium high in phosphorus

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

rustic Baba

The baba or babbà is a typical cake of Neapolitan pastry. This I propose in the form of rustic savory version.

rustic Baba step 1

step 1

Pour the flour into a bowl. Focusing on the oil, sugar and salt.

rustic Baba step 2

step 2

Dissolve the yeast in the milk and add to the mixture. Begin to knead until you get a paste rather hard. (You have to beat the dough just as you do with the dough pizzas)

rustic Baba step 3

step 3

Combine the eggs one at a time until the dough will not be soft and smooth.

rustic Baba step 4

step 4

Dice the mozzarella and the ham and add to mixture.

rustic Baba step 5

step 5

Pour the mixture into a mold from babà previously greased and floured and let rise for about an hour (until it reaches almost the rim of the mold). FIRE AT 180 ° for 30 minutes.

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