Rustic Savory Babà

Name: Rustic Savory Babà
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 8
Ingredients: Type 00 flour 1 ¼ cup; Manitoba flour 1 ¼ cup; Whole milk at room temperature 0.7 cup; Butter softened 3 ½ tbsp; Eggs medium 1; Fresh brewer's yeast 2 ½ tsp; Sugar 2 ½ tsp; Fine salt 1.4 tsp; Sausage 3.5 oz; Rapini 3 cups; Scamorza (provola) cheese 1 oz; Fine salt to taste; Butter to taste

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Difficulty: Average
Prep time: 20 min
Cook time: 1 h 25 min
Serving: 8
Cost: Average
Note + at least 1 hour of rising

PRESENTATION

If you're craving something uniquely Neapolitan, savory babà, or babà rustico, is a must-try. For real, it is a savory twist on the classic sweet babà from Naples—known for its rum-soaked goodness. This version though? Packed with juicy sausage and tender friarielli, a type of Italian broccoli rabe that's totally a Campania staple. The dough stays soft and fluffy—really reminiscent of the original—but with a savory flair. Seriously good.

Shaped into a striking ring, it’s perfect for impressing your guests at any gathering. And look, this dish shows how Neapolitans transform simple ingredients into something memorable. Just like pizza margherita and danubio salato, Neapolitan savory bread fits perfectly into the local outdoor dining culture—ideal for picnics and friendly get-togethers.

And you know what makes babà rustico really stand out? It's that balanced blend of flavors—the hearty richness of the sausage, the slight tanginess of the greens, and the way it bakes up golden and crispy on top. The crumb stays moist, ensuring it’s just right for enjoying outdoors, whether at a picnic or a leisurely park stroll. And the sauce? No question.

In Campania, this Italian savory cake is like an edible centerpiece—often served with other street foods or paired with a glass of local wine. The savory babà recipe is a favorite at outdoor gatherings in Naples, where folks really cherish dishes connecting them to their culinary roots. Whether you’re a fan of traditional Neapolitan cuisine or just looking for something that screams Southern Italy, this savory yeast bread offers a tasty mix of flavors and traditions. With its crisp exterior and soft interior, you’ll probably find yourself reaching for another slice, savoring the taste of Naples in every bite.

INGREDIENTS

for the dough (for a 20.5 cm diameter mold measured at the top): Type 00 flour 1 ¼ cup (150 g); Manitoba flour 1 ¼ cup (150 g); Whole milk 0.7 cup (155 g) - at room temperature; Butter 3 ½ tbsp (50 g) - softened; Eggs 1 - medium; Fresh brewer's yeast 2 ½ tsp (7.5 g); Sugar 2 ½ tsp (10 g); Fine salt 1.4 tsp (8 g)

for filling: Sausage 3.5 oz (100 g); Rapini 3 cups (100 g); Scamorza (provola) cheese 1 oz (30 g); Fine salt to taste

for greasing the mold: Butter to taste

Preparation

How to prepare Rustic Savory Babà

To prepare the rustic savory babà, start by preparing the ingredients for the filling: wash the broccoli rabe under running water 1, then pour a drizzle of oil into a large pot, add the broccoli rabe 2, lightly salt, and cover with a lid 3. Let them wilt over medium heat for about 5-8 minutes.

In the meantime, remove the casing from the sausage and cut it into pieces 4; place the sausage in a pan and brown over medium heat for about 5 minutes, without adding any other fats 6.

When the broccoli rabe are wilted 7, set them aside along with the browned sausage and let both preparations cool. Finally, cut the scamorza cheese into cubes 8. Now you can turn your attention to the babà dough: pour the all-purpose flour and Manitoba flour into a stand mixer fitted with a hook 9,

add the salt 10, sugar 11, and crumbled fresh yeast 12 and start mixing at medium speed.

Add the egg 13 and continue kneading until completely incorporated, then pour in the milk in a stream without stopping the mixer 14. Finally, add the butter, one piece at a time 15, ensuring it is completely absorbed before adding more.

Continue kneading at medium speed until you have a smooth and compact dough 16. Transfer the dough to a bowl and add the sausage 17, the broccoli rabe 18

and the scamorza cheese 19, then knead with your hands to incorporate them into the mixture 20. Now take a babà mold with a diameter of 20.5 cm (measured at the open part - 6 inches at the base and 3.5 inches in height) and butter it thoroughly (alternatively, you can use extra virgin olive oil) 21.

Shape the dough into a sausage form and insert it into the mold 22, cover it with plastic wrap 23 and let it rise for at least an hour or until the dough reaches the edge of the mold. Once risen, remove the plastic wrap 34 and bake in a preheated static oven at 356°F for 75 minutes, positioning it in the lower part, until it is nicely golden.

After the cooking time, remove the babà from the oven and let it cool slightly 25, then turn it out onto a wire rack and remove the mold 26. Your rustic savory babà is ready to be enjoyed warm or at room temperature 27!

Storage

You can store the rustic savory babà in the refrigerator for up to 3 days. It can be frozen in slices if you used fresh, not defrosted, ingredients.

Tip

The classic combination of sausage and broccoli rabe can be varied with other ingredients to your liking: for a vegetarian version, for example, try replacing the sausage with olives or sun-dried tomatoes!

For the translation of some texts, artificial intelligence tools may have been used.

Rustic Savory Babà

PRESENTATION

INGREDIENTS

How to prepare Rustic Savory Babà

Storage

Tip

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