The Lecce pizzas, the Salento street food or Salento bread rolls are indeed a tantalizing street food easy to replicate at home. They can be served as an appetizer, starter or for a delicious snack.
There are many versions of Lecce pizzas, we prepared those with vegetables, adding zucchini, peppers, and cherry tomatoes to the classic Lecce pizzas. The result? Truly spectacular, everyone loved it.
The bread rolls or small Salento rolls can be prepared even without a stand mixer, but if you have one, I recommend using it because it makes the work much easier.
Below, I leave you with other appetizing appetizers to try, and then we’ll immediately discover how to prepare the Salento bread rolls after the photo!!
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lecce Pizzas
- 2 1/2 cups type 1 flour
- 1 1/4 cups re-milled durum wheat semolina
- 1 tsp dry brewer's yeast
- 1 tbsp extra virgin olive oil
- 1 cup water
- 2 pinches salt
- 1 onion
- 1 zucchini
- Half pepper
- 12 black olives
- 3 1/2 oz cherry tomatoes
- 1 tbsp capers
- 2 tbsp tomato paste
- 2 pinches salt
- to taste dried oregano
Preparation of Salento Bread Rolls
In a large bowl or in the bowl of a stand mixer, add the sifted flours together with the dry brewer’s yeast and extra virgin olive oil.
Mix and gradually add the water, and finally incorporate the salt. Knead by hand or in the stand mixer until you have a smooth and compact dough, then cover with plastic wrap and let rise for at least 4 hours.
Meanwhile, prepare the vegetables by slicing the onion and chopping it into small pieces.
Cook it in a pan with olive oil, and meanwhile, trim the zucchini and clean the pepper, then chop them into small pieces like the onions.
Cook the vegetables together with the onions, adding the tomato paste until they are tender but not overdone. Add the chopped cherry tomatoes, rinsed capers, season with salt, and sprinkle with dried oregano.
Set aside to cool, and only then add the olives, cut into pieces or slices.
When your dough has doubled in volume, deflate it, add the now lukewarm vegetables, and mix with your hands.
You will see that the dough will be quite sticky, and that’s perfectly fine; it should be a slippery and very soft dough.
Preheat the oven to 392°F in static mode, line 2 baking trays with parchment paper, and use a spoon to take a generous spoonful of dough and place it on the tray.
Be careful to leave space between one heap and another, as they will tend to spread while baking. Let them rise again for at least 30 minutes, then bake.
Bake the Salento bread rolls for at least 20 minutes on the middle shelf of the oven, remove from the oven, and let them rest for a few minutes before enjoying them.
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How to store Salento Bread Rolls
You can store them out of the fridge in a tin box or a paper bag for 2 days.
Other Recipes
If you want to see other types of recipes, you can go back to HOME.
