Caputo flour, renowned for its fine texture and exceptional protein content, has become a favorite among bakers around the world. This Italian flour, often referred to as “00” flour, is perfect for creating a wide range of breads that boast a deliciously chewy crust and a tender crumb.
Whether you are a novice baker or a seasoned pro, incorporating Caputo flour into your bread-making repertoire can elevate your baking game to new heights.
In this blog article, we’ll explore over 25 delightful bread recipes that utilize Caputo flour, showcasing its versatility and delicious results. From traditional Italian focaccia to airy sourdough and versatile flatbreads, there’s something here for everyone.
Get ready to embark on a culinary adventure that celebrates the art of bread making with Caputo flour!
25+ Must-Try Caputo Flour Bread Recipes to Impress Your Guests
Baking with Caputo flour opens the door to a world of flavors and textures, bringing authenticity to your homemade bread.
With over 25 recipes to choose from, you can experiment with different styles, techniques, and toppings, all while enjoying the unique qualities that Caputo flour provides.
Each recipe is a chance to create something special, whether it’s a comforting loaf for a family dinner or a stunning centerpiece for a gathering.
As you dive into these recipes, remember that the joy of baking lies not just in the final product, but also in the experience of creating something delicious with your own hands.
Classic Neapolitan Pizza Dough
This classic Neapolitan pizza dough made with Caputo flour is the foundation of authentic Italian pizza. Caputo flour’s high gluten content allows for a beautifully chewy crust with a light, airy texture, perfectly holding up toppings. The slow fermentation enhances the flavor, resulting in a truly authentic pizza experience.
Ingredients:
- 500g Caputo “00” flour
- 325ml water (room temperature)
- 10g sea salt
- 1g active dry yeast (or 3g fresh yeast)
- A sprinkle of olive oil (optional)
Instructions:
- Mix the Dough: In a large bowl, combine the water and yeast. Let it sit for about 5 minutes until foamy. Gradually add the Caputo flour and sea salt, mixing with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it’s smooth and elastic. If the dough feels too sticky, sprinkle a bit more flour as needed.
- First Rise: Form the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Allow it to rise in a warm place for about 2 hours or until doubled in size.
- Shape the Dough: Once risen, gently deflate the dough and divide it into 3 equal portions. Shape each portion into a tight ball.
- Second Rise: Place the dough balls on a floured tray, cover with a damp cloth, and let them rise for another 1-2 hours.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to its highest setting (around 500°F or 260°C) and place a pizza stone inside if you have one.
- Shape and Bake: On a floured surface, stretch each dough ball into a 10-12 inch circle, ensuring the edges are slightly thicker for a crust. Add your desired toppings and bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly.
This Neapolitan pizza dough recipe is not just about making pizza; it’s about crafting an experience. The use of Caputo flour ensures that your dough has the ideal texture and flavor, allowing you to create a pizza that rivals your favorite pizzeria. With a few simple ingredients and techniques, you can bring a taste of Italy to your kitchen, impressing family and friends with every slice.
Rustic Caputo Flour Country Bread
This rustic country bread showcases the versatility of Caputo flour, delivering a crusty exterior and soft, airy interior. The slow fermentation process enriches the flavor profile, making this bread perfect for toasting, sandwiches, or simply enjoying with olive oil.
Ingredients:
- 400g Caputo “00” flour
- 100g whole wheat flour
- 350ml water (room temperature)
- 10g sea salt
- 5g active dry yeast
Instructions:
- Prepare the Dough: In a large mixing bowl, combine the Caputo flour, whole wheat flour, and salt. In a separate bowl, mix the yeast with warm water until dissolved. Gradually add the yeast mixture to the flour blend, stirring until combined.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 10-12 minutes until it becomes smooth and elastic.
- First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm area for 1-2 hours, or until doubled in size.
- Shape the Loaf: Once risen, gently deflate the dough and shape it into a round loaf. Place it on a floured baking sheet or a proofing basket, seam side up.
- Second Rise: Cover the loaf with a cloth and let it rise for another hour.
- Preheat the Oven: Preheat your oven to 450°F (232°C) with a baking stone or an inverted baking sheet inside.
- Score and Bake: Once risen, carefully turn the loaf seam side down onto a piece of parchment paper. Use a sharp knife to score the top. Transfer the loaf onto the baking stone and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
This rustic country bread is a celebration of simple ingredients and traditional baking methods. The combination of Caputo flour with whole wheat gives it depth, while the long fermentation process enhances its flavor and digestibility. Enjoy it fresh with butter or use it as a base for a gourmet sandwich. Whichever way you choose, this bread will undoubtedly elevate your dining experience.
Caputo Flour Focaccia with Rosemary and Sea Salt
This focaccia recipe highlights the quality of Caputo flour, creating a fluffy, aromatic bread topped with fresh rosemary and coarse sea salt. It’s an excellent accompaniment to soups, salads, or simply enjoyed as a snack with olive oil. The recipe is straightforward, making it a perfect choice for both novice and seasoned bakers.
Ingredients:
- 500g Caputo “00” flour
- 350ml warm water
- 10g sea salt
- 2g active dry yeast
- 50ml olive oil (plus extra for drizzling)
- Fresh rosemary sprigs
- Coarse sea salt (for topping)
Instructions:
- Combine Ingredients: In a mixing bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy. Gradually add the Caputo flour and sea salt, mixing until a sticky dough forms.
- Knead and Rise: Transfer the dough to a floured surface and knead for about 5-7 minutes. Place the dough in a greased bowl, cover, and let it rise in a warm area for about 1-2 hours or until doubled in size.
- Prepare the Pan: Generously grease a baking pan with olive oil. Once the dough has risen, gently deflate it and transfer it to the pan, stretching it to fit.
- Second Rise: Cover the pan with a cloth and let it rise for another 30-45 minutes.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Dimple and Bake: After the second rise, use your fingers to make dimples all over the surface of the dough. Drizzle with olive oil, sprinkle with fresh rosemary, and coarse sea salt. Bake for 20-25 minutes until golden brown.
- Cool and Serve: Remove from the oven and let cool for a few minutes before cutting into squares.
This focaccia with rosemary and sea salt is a delightful bread that captures the essence of Italian baking. The airy texture achieved through the use of Caputo flour, combined with the aromatic rosemary and the crunch of sea salt, creates an irresistible treat. Whether served as an appetizer, side dish, or snack, this focaccia will have everyone coming back for seconds. It’s a simple yet elegant bread that embodies comfort and culinary excellence.
Caputo Flour Ciabatta Bread
Ciabatta bread, known for its rustic appearance and open crumb structure, is elevated when made with Caputo flour. This recipe produces a light, airy loaf with a chewy crust, perfect for sandwiches or served alongside soups and salads. The long fermentation process enhances its flavor, making it a delightful addition to any meal.
Ingredients:
- 500g Caputo “00” flour
- 400ml water (room temperature)
- 10g sea salt
- 1g active dry yeast
Instructions:
- Mix the Dough: In a large bowl, combine the Caputo flour and yeast. Gradually add the water while mixing with a spoon until a shaggy dough forms.
- Autolyse: Let the dough rest for 30 minutes, allowing the flour to fully hydrate.
- Add Salt: After resting, sprinkle the sea salt over the dough and mix it in by folding the dough over itself several times.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 2-3 hours. Every 30 minutes, perform a series of stretch and folds—grab one side of the dough, stretch it up, and fold it over the center. Repeat this on all four sides.
- Shape the Loaf: After the bulk fermentation, gently turn the dough out onto a floured surface. Divide it in half and shape each portion into a rectangle. Be careful not to deflate the dough too much.
- Second Rise: Transfer the shaped loaves to a floured cloth, cover them with another cloth, and let them rise for about 1 hour.
- Preheat the Oven: Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat up.
- Bake: Carefully transfer the loaves onto the hot baking surface, using parchment paper if necessary. Bake for 20-25 minutes until golden brown and crusty.
Making ciabatta with Caputo flour results in a bread that is not only visually appealing but also deliciously satisfying. The unique texture and flavor profile achieved through this recipe make it a standout option for any occasion. Whether you slice it for a hearty sandwich or serve it as a side with olive oil for dipping, this ciabatta will impress your guests and elevate your bread-baking skills.
Caputo Flour Whole Wheat Pita Bread
This whole wheat pita bread recipe combines the wholesome goodness of whole wheat flour with the fine texture of Caputo flour. The result is soft, fluffy pitas that puff beautifully in the oven, creating the perfect pocket for fillings. They are healthy, easy to make, and add a rustic touch to any meal.
Ingredients:
- 300g Caputo “00” flour
- 200g whole wheat flour
- 350ml warm water
- 10g sea salt
- 7g active dry yeast
- 10g honey or sugar
Instructions:
- Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Allow it to sit for about 5-10 minutes until foamy.
- Mix the Dough: In a large bowl, combine the Caputo flour, whole wheat flour, and sea salt. Gradually add the yeast mixture, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Pitas: Once risen, punch down the dough and divide it into 8 equal portions. Shape each portion into a ball and roll out into circles about ¼ inch thick.
- Preheat the Oven: Preheat your oven to 475°F (245°C) and place a baking stone or baking sheet inside.
- Bake: Place the rolled-out pitas on the hot baking stone or sheet, baking for 3-5 minutes until they puff up. Remove from the oven and cover with a clean towel to keep warm.
These whole wheat pitas made with Caputo flour are not only nutritious but also incredibly versatile. They serve as an excellent base for wraps, can be stuffed with your favorite ingredients, or enjoyed with dips like hummus. The combination of whole wheat and Caputo flour creates a delightful texture and flavor, making these pitas a fantastic addition to your bread repertoire. Plus, knowing you made them from scratch adds an extra layer of satisfaction!
Caputo Flour Garlic Breadsticks
These garlic breadsticks are a simple yet flavorful treat, perfect as an appetizer or snack. Using Caputo flour results in breadsticks that are soft on the inside with a crispy exterior, infused with garlic and herbs. They’re easy to prepare and sure to impress your guests or family with their delicious taste.
Ingredients:
- 500g Caputo “00” flour
- 300ml warm water
- 10g sea salt
- 5g active dry yeast
- 2 tablespoons olive oil
- 3-4 cloves garlic (minced)
- Fresh parsley (chopped, for garnish)
- Coarse sea salt (for topping)
Instructions:
- Prepare the Dough: In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until foamy. Add the Caputo flour and sea salt, mixing until a dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Allow it to rise for 1-2 hours, or until doubled in size.
- Shape the Breadsticks: After the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle about ½ inch thick. Cut it into strips (about 1 inch wide) using a pizza cutter or sharp knife.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Garlic Butter Mixture: In a small bowl, mix the minced garlic with olive oil. Brush this mixture generously over the cut strips of dough.
- Bake: Transfer the breadsticks to a lined baking sheet, and sprinkle with coarse sea salt. Bake for about 15-20 minutes until golden brown.
- Garnish and Serve: Remove from the oven and garnish with chopped parsley. Serve warm with marinara or your favorite dipping sauce.
These garlic breadsticks are an irresistible addition to any meal or gathering. The use of Caputo flour ensures a delightful texture, while the garlic and parsley elevate the flavor profile. They are quick to make and can be served as a tasty appetizer, side dish, or snack. Your guests will love their golden, crispy exterior and soft, flavorful center. Enjoy them fresh out of the oven for the best experience!
Caputo Flour Focaccia with Rosemary and Sea Salt
Focaccia is a beloved Italian bread that is simple to make yet delivers incredible flavor and texture. This version, made with Caputo flour, is particularly light and airy, making it perfect for dipping in olive oil or serving as a side with meals. The combination of fresh rosemary and sea salt adds a fragrant and savory touch, making this focaccia a standout choice for any occasion.
Ingredients:
- 500g Caputo “00” flour
- 400ml warm water
- 10g sea salt
- 5g active dry yeast
- 50ml olive oil (plus extra for drizzling)
- Fresh rosemary (to taste)
- Coarse sea salt (for topping)
Instructions:
- Mix the Dough: In a large bowl, combine warm water and yeast, letting it sit for about 5 minutes until frothy. Add the Caputo flour and sea salt, mixing until a sticky dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
- Prepare the Baking Pan: Grease a baking pan with olive oil. Once the dough has risen, gently stretch it into the pan, pressing it out to fill the corners.
- Second Rise: Cover the pan with a damp cloth and let it rise again for about 30-45 minutes. Preheat the oven to 425°F (220°C).
- Add Toppings: After the second rise, use your fingers to create dimples in the surface of the dough. Drizzle with olive oil, sprinkle with coarse sea salt, and scatter fresh rosemary leaves over the top.
- Bake: Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Allow the focaccia to cool in the pan for a few minutes before transferring it to a wire rack. Serve warm or at room temperature.
This rosemary focaccia, made with Caputo flour, is a true celebration of flavor and texture. Its light, airy crumb and crispy crust make it an excellent choice for snacking, serving with meals, or even using as a sandwich base. The fragrant rosemary and sea salt elevate the bread, transforming it into a gourmet experience. Enjoy this focaccia fresh from the oven, and watch it disappear quickly at your table!
Caputo Flour Spinach and Ricotta Stuffed Shells
These stuffed pasta shells are a comforting dish that combines the lightness of Caputo flour with a rich filling of spinach and ricotta. The dough is easy to work with and creates a tender shell that holds generous amounts of savory filling. Baked in a marinara sauce and topped with melted cheese, these stuffed shells are a delightful option for family dinners or gatherings.
Ingredients:
- For the Pasta Shells:
- 400g Caputo “00” flour
- 4 large eggs
- 1 teaspoon salt
- For the Filling:
- 250g ricotta cheese
- 200g fresh spinach (cooked and chopped)
- 50g grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- For the Sauce:
- 400ml marinara sauce
- 100g mozzarella cheese (shredded, for topping)
Instructions:
- Make the Pasta Dough: In a mixing bowl, combine the Caputo flour and salt. Create a well in the center, crack in the eggs, and mix with a fork until a dough forms. Knead for about 5-10 minutes until smooth.
- Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Prepare the Filling: In a bowl, combine ricotta cheese, chopped spinach, grated Parmesan, garlic powder, salt, and pepper. Mix well and set aside.
- Roll Out the Dough: Divide the dough into smaller pieces. Roll each piece out using a pasta machine or a rolling pin until thin (about 1/8 inch). Cut into squares large enough to hold the filling (about 3×3 inches).
- Fill the Shells: Place a spoonful of the filling in the center of each square. Fold the dough over the filling to create a pocket or shell shape.
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Assemble the Dish: Spread a layer of marinara sauce in the bottom of a baking dish. Place the stuffed shells seam-side down in the dish and cover with the remaining sauce.
- Top with Cheese: Sprinkle the shredded mozzarella cheese over the top.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
These spinach and ricotta stuffed shells made with Caputo flour offer a delightful combination of flavors and textures. The tender pasta shells provide a perfect envelope for the rich, creamy filling, while the marinara sauce and melted cheese bring everything together beautifully. This dish is not only delicious but also visually appealing, making it a wonderful choice for gatherings or family meals. Serve it with a side salad and some crusty bread for a complete, satisfying dinner.
Caputo Flour Pumpkin Bread with Spices
This moist pumpkin bread is a seasonal favorite, combining the richness of pumpkin with the warmth of spices. Made with Caputo flour, it has a tender crumb and a delightful texture. This recipe is perfect for autumn baking or any time you crave a sweet treat. It can be enjoyed on its own or slathered with butter for an extra indulgent experience.
Ingredients:
- 300g Caputo “00” flour
- 200g canned pumpkin puree
- 150g sugar
- 100ml vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, and eggs until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the Caputo flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin bread made with Caputo flour is a delightful blend of flavors that perfectly captures the essence of fall. The combination of spices and the natural sweetness of pumpkin creates a comforting treat that pairs beautifully with coffee or tea. It’s perfect for breakfast, an afternoon snack, or even dessert. Whether you’re enjoying it on a cozy fall day or sharing it with friends and family, this pumpkin bread is sure to become a cherished recipe in your collection.
Caputo Flour Cheesy Garlic Breadsticks
These cheesy garlic breadsticks are a delightful addition to any meal or a perfect snack on their own. Made with Caputo flour, they offer a light, airy texture with a crispy crust. The buttery garlic topping and gooey cheese make these breadsticks irresistible. Whether served alongside pasta, salad, or simply as a snack, they’re sure to please everyone at the table.
Ingredients:
- 500g Caputo “00” flour
- 300ml warm water
- 10g active dry yeast
- 10g sugar
- 10g sea salt
- 50ml olive oil
- 4 cloves garlic (minced)
- 100g mozzarella cheese (shredded)
- 50g Parmesan cheese (grated)
- Fresh parsley (chopped, for garnish)
Instructions:
- Prepare the Dough: In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the Caputo flour and sea salt. Add the yeast mixture and olive oil, mixing until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Breadsticks: Preheat your oven to 425°F (220°C). Roll the dough out into a rectangle about ½ inch thick. Cut into strips to form breadsticks.
- Add Toppings: Place the breadsticks on a greased baking sheet. In a small bowl, mix the minced garlic with melted butter and brush over the breadsticks. Sprinkle the mozzarella and Parmesan cheese on top.
- Bake: Bake for 15-20 minutes or until golden brown and cheese is bubbly.
- Garnish and Serve: Remove from the oven, sprinkle with chopped parsley, and serve warm.
These cheesy garlic breadsticks made with Caputo flour are a deliciously indulgent treat that is sure to elevate any meal. The combination of garlic and cheese creates a flavor explosion that pairs perfectly with soups, salads, or pasta dishes. Their airy, crisp texture will leave you wanting more, making them an excellent addition to family dinners or gatherings. Enjoy them fresh from the oven, and watch them disappear quickly!
Caputo Flour Chocolate Chip Cookies
These chocolate chip cookies are a classic favorite, and when made with Caputo flour, they reach new heights in flavor and texture. The cookies are chewy in the center with a slight crisp on the edges, thanks to the quality of the flour. The rich chocolate chips melt perfectly, creating a warm, gooey center that will satisfy any sweet tooth. These cookies are perfect for any occasion, whether it’s a family gathering or a cozy night in.
Ingredients:
- 250g Caputo “00” flour
- 125g unsalted butter (softened)
- 150g brown sugar
- 100g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 200g chocolate chips
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the Caputo flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
- Scoop the Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
- Bake: Bake for 10-12 minutes or until the edges are golden and the centers are still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These chocolate chip cookies made with Caputo flour are a deliciously simple treat that anyone can master. The use of high-quality flour ensures a perfect texture, resulting in cookies that are chewy, rich, and incredibly satisfying. Whether you enjoy them fresh from the oven or save them for later, these cookies are bound to be a hit. Share them with friends and family, or keep them all to yourself—they’re that good!
Caputo Flour Cinnamon Rolls
These cinnamon rolls are the epitome of comfort food. Made with Caputo flour, they are soft, fluffy, and filled with a sweet cinnamon sugar mixture. Topped with a creamy glaze, these rolls make for a delightful breakfast or dessert. With a little patience for rising and baking, you’ll have a batch of warm, gooey cinnamon rolls that everyone will love.
Ingredients:
- For the Dough:
- 500g Caputo “00” flour
- 200ml warm milk
- 70g granulated sugar
- 10g active dry yeast
- 1 teaspoon salt
- 2 large eggs
- 60g unsalted butter (melted)
- For the Filling:
- 100g brown sugar
- 2 tablespoons ground cinnamon
- 50g unsalted butter (softened)
- For the Glaze:
- 100g powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
- Prepare the Dough: In a bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy. In a large mixing bowl, combine the Caputo flour and salt. Add the yeast mixture, melted butter, and eggs, mixing until a soft dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Prepare the Filling: In a small bowl, mix the brown sugar and cinnamon. Roll out the dough into a rectangle about ½ inch thick. Spread the softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly on top.
- Roll and Cut: Roll the dough tightly from one end to the other. Cut into 12 equal pieces and place in a greased baking dish.
- Second Rise: Cover the dish with a cloth and let the rolls rise for another 30-45 minutes. Preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 25-30 minutes or until golden brown.
- Make the Glaze: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract to create the glaze.
- Glaze and Serve: Once the rolls are out of the oven, let them cool slightly before drizzling with the glaze. Serve warm.
These Caputo flour cinnamon rolls are the perfect indulgent treat, ideal for breakfast or dessert. Their soft, fluffy texture, combined with the sweet cinnamon filling and creamy glaze, makes them irresistible. The aroma that fills your kitchen while they bake is simply heavenly. Enjoy these rolls fresh from the oven, and savor the joy they bring to your table—your family and friends will surely ask for seconds!
Caputo Flour Focaccia Bread
Focaccia is a classic Italian bread known for its rich flavor and soft, airy texture. Using Caputo flour elevates this recipe, resulting in a beautifully crusty exterior and a delightfully chewy inside. Topped with fresh herbs, olive oil, and sea salt, this focaccia can be enjoyed on its own, as a sandwich base, or alongside a hearty soup or salad. It’s perfect for sharing, making it a great addition to gatherings or a family dinner.
Ingredients:
- 500g Caputo “00” flour
- 350ml warm water
- 10g active dry yeast
- 10g sea salt
- 50ml olive oil (plus more for drizzling)
- Fresh rosemary (or herbs of your choice)
- Coarse sea salt (for topping)
Instructions:
- Activate Yeast: In a bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until frothy.
- Mix Dough: In a large mixing bowl, combine the Caputo flour and sea salt. Add the yeast mixture and 50ml of olive oil, mixing until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Prepare for Baking: Preheat your oven to 450°F (230°C). Grease a baking pan with olive oil. Punch down the dough and transfer it to the pan, spreading it out gently with your fingers.
- Second Rise: Cover the dough with a cloth and let it rise for another 30-45 minutes.
- Add Toppings: After the second rise, dimple the surface of the dough with your fingers. Drizzle generously with olive oil, sprinkle with fresh rosemary, and add coarse sea salt.
- Bake: Bake for 20-25 minutes or until golden brown.
- Cool and Serve: Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature.
This Caputo flour focaccia is not just a side dish; it’s a centerpiece that adds a touch of rustic charm to any meal. Its golden crust and soft, flavorful interior make it a fantastic option for dipping in olive oil or pairing with your favorite spreads. Enjoy the process of making this bread, as the aromas fill your kitchen, and relish in the satisfaction of serving a homemade focaccia that everyone will adore.
Caputo Flour Sourdough Bread
Sourdough bread is beloved for its unique tangy flavor and crusty exterior. Using Caputo flour gives this classic recipe an artisan quality, allowing for a beautifully developed crumb and crispy crust. While the process of making sourdough requires some time and patience, the reward is a loaf that is both delicious and nutritious. This bread is perfect for sandwiches, toast, or simply enjoyed with a spread of butter.
Ingredients:
- 500g Caputo “00” flour
- 350ml water (room temperature)
- 100g sourdough starter (active)
- 10g sea salt
Instructions:
- Mix Ingredients: In a large mixing bowl, combine the Caputo flour, sourdough starter, and water. Mix until no dry flour remains.
- Autolyse: Let the dough rest for about 30 minutes to 1 hour. This helps with gluten development.
- Add Salt: After resting, sprinkle the sea salt over the dough and mix it in by wetting your hands and squeezing the dough until the salt is incorporated.
- Bulk Fermentation: Cover the bowl with a cloth and let the dough rise at room temperature for 4-6 hours, folding it every 30 minutes for the first 2-3 hours.
- Shape the Dough: After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a round or oval loaf.
- Final Rise: Place the shaped dough into a proofing basket (banneton) or a bowl lined with a floured cloth. Cover and let it rise for another 2-3 hours at room temperature or refrigerate overnight for a slower fermentation.
- Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
- Bake: Carefully remove the hot Dutch oven from the oven. Place the dough inside, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool and Serve: Allow the bread to cool on a wire rack before slicing.
Baking with Caputo flour transforms this sourdough bread into a delectable masterpiece. The unique tang and chewy texture make it an ideal choice for elevating your meals. Whether you’re serving it with dinner, using it for gourmet sandwiches, or enjoying it plain, this sourdough will impress anyone who tries it. Embrace the art of sourdough baking, and relish the delicious results that come from patience and practice.
Caputo Flour Flatbreads
These simple yet versatile flatbreads are perfect for wraps, dipping, or serving alongside your favorite dishes. Made with Caputo flour, they are soft, pliable, and have a delightful chew. You can customize them with herbs or spices to enhance their flavor profile. These flatbreads are quick to prepare and bake, making them an excellent choice for a weeknight meal or as an appetizer for gatherings.
Ingredients:
- 300g Caputo “00” flour
- 150ml warm water
- 5g active dry yeast
- 5g sugar
- 5g sea salt
- 30ml olive oil
- Optional: Fresh herbs (like rosemary or thyme) for flavor
Instructions:
- Activate Yeast: In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Mix Dough: In a mixing bowl, combine the Caputo flour and sea salt. Add the yeast mixture and olive oil, mixing until a dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth.
- Rest: Cover the dough and let it rest for 30 minutes to 1 hour.
- Preheat Oven: Preheat your oven to 475°F (245°C) or a stovetop griddle.
- Shape Flatbreads: Divide the dough into small balls (about the size of a golf ball). Roll each ball out into a thin circle or oval. If using herbs, sprinkle them on the dough before rolling out.
- Cook Flatbreads: Cook the flatbreads on the preheated griddle or in the oven for 2-3 minutes on each side until golden and puffed.
- Serve: Brush with olive oil or melted butter if desired, and serve warm with dips or as a wrap.
These Caputo flour flatbreads are incredibly versatile and can enhance any meal with their delightful texture and flavor. Whether used for wraps, served with dips, or enjoyed plain, they bring an authentic touch to your dining experience. Quick to prepare and easy to customize, these flatbreads will quickly become a favorite in your kitchen. Enjoy the satisfaction of making your own bread and the joy of sharing it with friends and family!
Note: More recipes are coming soon!