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Golden cudduruni salentino sliced into wedges on a wooden board, scarola and olive filling visible inside the crust.

Cudduruni Salentino: Stuffed Baked Focaccia

A Salento-style double-crust focaccia stuffed with braised scarola, olives, capers and anchovy, baked until golden and sliced like a pie.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: bread
Cuisine: Italian (Pugliese)
Calories: 260
Ingredients Method Notes

Ingredients
  

For the dough
  • 350 g bread flour (00 flour)
  • 150 g durum wheat semolina (semola rimacinata)
  • 200 g boiled potato, mashed cooled to room temperature
  • 280 ml warm water
  • 7 g active dry yeast
  • 1 tsp sugar
  • 2 tbsp olive oil for the dough
  • 10 g fine salt
  • 1 tbsp olive oil for brushing the top
For the filling
  • 600 g escarole (scarola), chopped
  • 2 tbsp olive oil for the filling
  • 3 garlic cloves, sliced
  • 1/2 tsp chili flakes
  • 100 g pitted black olives, halved
  • 2 tbsp capers, rinsed
  • 5 anchovy fillets, chopped omit for a vegetarian filling
  • black pepper to taste

Method
 

Make the dough
  1. Boil the potato until tender, about 15 minutes, then mash it and let it cool to room temperature.
  2. Dissolve the yeast and sugar in the warm water and let it sit for 5 to 10 minutes until foamy on top.
  3. In a large mixing bowl, combine the flour, semolina and salt. Add the mashed potato, yeast mixture and 2 tablespoons olive oil.
  4. Knead by hand or in a stand mixer for 8 to 10 minutes until you have a smooth, elastic dough.
  5. Shape the dough into a ball, place it in an oiled bowl, cover and let it rise for 90 minutes, until roughly doubled.
Make the filling
  1. While the dough rises, heat 2 tablespoons olive oil in a 12-inch skillet over medium heat. Add the garlic and chili flakes and cook for 30 seconds until fragrant.
  2. Add the escarole in batches, stirring until each batch wilts down before adding more. Cook for 8 to 10 minutes until soft and most of the liquid has cooked off.
  3. Stir in the olives, capers, anchovies and black pepper. Cook for 2 more minutes, then transfer everything to a colander and press out any extra liquid. Let the filling cool completely.
Assemble and bake
  1. Heat the oven to 220 C / 425 F and line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment.
  2. Divide the dough into two pieces, one slightly larger for the bottom. Roll the larger piece to about 4 mm thick and fit it into the pan.
  3. Spread the cooled filling evenly over the dough, leaving a 2 cm border uncovered around the edge.
  4. Roll the second piece of dough to the same thickness and lay it over the filling. Pinch and crimp the edges firmly to seal.
  5. Brush the top with the remaining tablespoon of olive oil and pierce a few small steam vents with the tip of a knife.
  6. Bake for 25 to 30 minutes until the top is deep golden and sounds hollow when tapped.
  7. Cool on the pan for 10 minutes before slicing into 8 wedges. Serve warm or at room temperature.

Notes

  • Boil and mash the potato ahead so it cools before going into the dough.
  • Cook the filling until most of the liquid evaporates, not just wilted.
  • Seal the edges firmly with a fork before the first proof of the top crust.
  • Use a light hand with salt in the filling since anchovies and capers are salty already.