SALENTINA PUCCIA, is a variety of typical bread from Salento, one of the most well-known areas of Puglia. The shape of these loaves is round and flat, traditionally baked on hot stones, but we can prepare them at home and bake them in our kitchen oven in no time.
Puccia is often used to create street food recipes, with sausages, hamburgers, French fries, and all the ingredients we are used to eating in fast food. They are great in vegetarian or vegan versions, using fresh or grilled vegetables.
But now let’s go into the kitchen and I’ll show you how to prepare the SALENTINA PUCCIA
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours 40 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 4 cups all-purpose flour (or whole wheat)
- 1 1/4 cups water
- 1 3/4 tsp salt
- 1 1/4 tsp fresh yeast
- 2 3/4 tbsp extra virgin olive oil
Tools
- 1 Bowl
- 1 Spoon
- 1 Baking Tray
Steps
Let’s start preparing the
Let’s start preparing the Salentina puccia, pour the all-purpose flour, crumbled yeast, and part of the water into a bowl.
Start mixing with a spoon, then add the salt and remaining water, and work for a few minutes. Add the extra virgin olive oil and work until absorbed.
Cover and let rise 2 hours at room temperature.
Divide the dough into 4 equal parts and shape into smooth balls. Place the pucce on a baking tray and let rest for 20 minutes.
After 20 minutes, roll out each ball with a rolling pin to a thickness of 0.5-0.75 inches.
Place on a baking tray with parchment paper and let rest for another 20 minutes.
Bake in a hot, static oven at 482°F for 12-15 minutes.
Here are our ready pucce, let them cool before serving or filling.
And bon appétit!!
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