Puccia salentina
The puccia salentina is a traditional Puglian bread characterized by a soft dough and a flattened shape, perfect for filling with grilled vegetables, local cured meats, or fresh cheeses. Widespread in Salento, it represents the symbol of Puglian popular cuisine: simple, genuine, and extraordinarily versatile. Ideal for summer lunches and authentic street food.
Preparation
- 1
Dissolve the yeast in warm water and let it rest for a few minutes until foam appears on the surface.
- 2
Pour the flour into a bowl, create a well in the center, and gradually add the yeast and water mixture, stirring with one hand.
- 3
Incorporate the extra virgin olive oil and salt, continuing to knead until you obtain a soft and homogeneous mixture. Add the coarsely chopped olives.
- 4
Place the dough on a lightly floured work surface and work it for about 10 minutes until smooth and elastic.
- 5
Transfer the dough to a bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until it doubles in volume.
- 6
Divide the dough into 4 portions and shape each one into a flattened form about 1 centimeter thick, keeping the edges slightly thicker.
- 7
Arrange the pucce on a baking tray lined with parchment paper, cover, and let them rise for another 15-20 minutes.
- 8
Bake in a preheated oven at 200°C for about 20-25 minutes until the surface is golden.
- 9
Remove from the oven and let cool slightly. Gently open the pucce horizontally and fill with grilled vegetables, mozzarella, prosciutto, and tomatoes as desired.
- 10
Drizzle the inside with a thread of extra virgin olive oil and serve warm or at room temperature.
Chef's Tips
Prepare the fillings in advance: sliced tomatoes, grilled eggplants and zucchini, mozzarella, and prosciutto. The pucce are ideal to prepare in the morning and enjoy at lunch. They keep well in an airtight container for 2-3 days.