The Bari popizze, one of the typical products of the Bari tradition, also called pettole in other areas of Puglia. They are small balls of very fluid leavened and fried dough, which can be savory and enriched with other toppings or sweet covered with sugar. The popizze, along with the sgagliozze, represent the street food of old Bari, especially during the Christmas holiday season. In some areas of Puglia, potatoes are added to the dough, but the Bari version is made only with flour, water, yeast, and salt. They are truly irresistible for everyone, and in this recipe, I have divided the dough into three to make them in different ways: one with zucchini and cooked ham, one plain, and the other with black olives and anchovies. So, you just have to try them!!

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 2 Hours 30 Minutes
Preparation time: 10 Minutes
Portions: 30Pieces
Cooking methods: Frying
Cuisine: Italian

Ingredients

4 1/4 cups all-purpose flour
2 1/8 cups room temperature water
1 tsp salt
1 tsp level sugar
1 1/2 tsp dry yeast (or 10 g fresh)
1 cup zucchini
3 1/2 oz cooked ham
2 1/2 oz pitted black olives
6 fillets anchovies in oil

Tools

Frying pans

Steps

In a bowl, put the flour, dissolve the yeast in part of the water you will use and add it to the flour. Mix with a fork, then start pouring the water a little at a time, then the salt, and continue mixing, the sugar, and the remaining water. Now, with the help of a whisk or your hand, beat the dough well, which will be very fluid, until it becomes homogeneous, about 10 minutes, thus incorporating air.
Then cover with plastic wrap and let it rise for 2 hours.
After the time has passed, if you have decided to add a topping, divide the dough according to the variants. I divided it into 3 equal parts. Add the chosen ingredients, mix, cover, and let it rest for another 30 minutes. (If you also choose to add zucchini, wash it, cut it into small cubes, and sauté it in a pan with a little oil for 10 minutes).
If you prefer them plain, you can fry them right after the 2-hour rising.
Fill the pan with plenty of oil and bring it to a temperature of 320°F.
With the help of 2 oiled spoons, take some dough with one and let it slide with the other spoon into the hot oil, placing 5/6 pieces at a time. Drain and place on absorbent paper.
Your Bari popizze are ready!! What a treat!!!