Puccia Salentina – Traditional Pugliese Flatbread
Puccia Salentina is a rustic, round, and deliciously soft flatbread that originates from the Salento region of Puglia, Italy. This bread is often enjoyed with a variety of fillings, making it an ideal choice for sandwiches or a simple snack. The dough is enriched with olive oil and malto (malt), which gives it a unique, slightly sweet flavor and a wonderfully soft texture. Perfect for any occasion, whether for a casual meal or special gatherings, this homemade puccia salentina will bring a taste of Italy to your kitchen.
Ingredients for Puccia Salentina
| Ingredient | Quantity |
|---|---|
| Flour (Type 0) | 1 kg |
| Water | 600 g |
| Dry Yeast | 5 g |
| Malt | 10 g |
| Extra Virgin Olive Oil | 100 g |
| Salt | 15 g |
Nutritional Information (Approximate per serving – based on 18 servings)
| Nutrient | Amount per serving |
|---|---|
| Calories | 215 kcal |
| Fat | 8.5 g |
| Saturated Fat | 1.2 g |
| Carbohydrates | 30 g |
| Fiber | 1.5 g |
| Sugar | 1.0 g |
| Protein | 5 g |
| Sodium | 250 mg |
Instructions for Making Puccia Salentina
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Prepare the Dough: Begin by sifting the flour into the bowl of a stand mixer. Add the dry yeast and malt to the flour. This step is essential for ensuring the yeast is evenly distributed throughout the flour, helping the dough rise perfectly.
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Incorporate the Olive Oil: Turn on the mixer with the paddle attachment (or “foglia” in Italian) and slowly add the olive oil. The goal here is to incorporate the oil into the dough gradually, allowing it to be absorbed evenly. Once the oil has been added, mix for an additional two minutes to help the dough take shape.
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Add the Salt and Knead: Add the salt to the dough and continue mixing. Switch to the dough hook (“gancio”) attachment and increase the speed to medium. Allow the dough to knead for about 10-15 minutes. This long kneading process helps the dough become smooth, elastic, and fully hydrated. You’ll know the dough is ready when it has a soft, elastic texture and passes the “windowpane test” (when you stretch a small piece, it should form a thin, translucent membrane).
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Shape the Dough: Once the dough has been thoroughly kneaded, transfer it to a lightly oiled work surface. Use your hands to form it into a round ball. Gently shape it so that it is smooth and compact.
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First Rise: Place the dough ball into a large, oiled bowl. Cover it tightly with plastic wrap or a clean kitchen towel. Leave it to rise in a warm place, such as the oven with the light on, for about 2-3 hours. The dough should double in size during this period, which is a sign that the yeast is working effectively.
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Portion the Dough: After the dough has risen, transfer it to a lightly floured work surface. Using a dough scraper or sharp knife, divide the dough into 18 equal portions, each weighing approximately 90 grams. You can adjust the number of portions to suit your preferences for size.
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Shape the Portions: Take each portion of dough and roll it in your hands to form a smooth ball. The rolling motion helps seal the dough and encourages an even rise during baking.
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Roll Into Discs: Once all the dough portions have been shaped into balls, gently roll each one out into a flat disc using a rolling pin. The discs should be about 10-12 cm in diameter. Be careful not to apply too much pressure, as you want the discs to remain light and airy.
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Second Rise: Arrange the dough discs on a baking tray lined with parchment paper. Leave space between each disc to allow them to expand. Cover the tray with a clean kitchen towel and let the discs rise for another 30-40 minutes. During this time, the dough will puff up slightly, preparing it for baking.
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Bake the Puccia: Preheat your oven to 220°C (430°F). Once the oven is hot, bake the puccia for about 12-15 minutes, or until they are golden brown and puffed up. You’ll notice a slight crust forming on the outside, while the inside remains soft and fluffy.
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Cool and Serve: Once baked, remove the puccia from the oven and let them cool slightly on a wire rack. When they are just warm, cut them in half carefully. You can now fill your puccia with your choice of filling. Popular options include stewed meat, vegetables, or even a simple drizzle of extra virgin olive oil.
Suggested Fillings for Puccia Salentina
While the puccia itself is already delicious, it is often enjoyed with a variety of fillings. Here are a few ideas to inspire your next creation:
- Classic Stew: Fill with savory stewed meat such as beef or lamb, seasoned with herbs and olive oil.
- Vegetarian: Try roasted vegetables like peppers, eggplant, and zucchini, paired with creamy ricotta cheese.
- Cheese and Prosciutto: A simple but indulgent filling of mozzarella and thinly sliced prosciutto.
- Tuna and Olives: For a Mediterranean twist, fill the puccia with a mixture of canned tuna, olives, and capers.
Tips for Perfect Puccia Salentina:
- Flour Choice: Use high-quality “Tipo 0” flour for the best results. This flour has a medium protein content that helps achieve the ideal texture in the dough.
- Rise Time: Ensure that the dough rises at a steady temperature between 28-30°C (82-86°F). If your kitchen is cold, you can place the bowl in the oven with the light on, or use a proofing box if available.
- Resting Time: Allow the dough to rest enough during both rises. Don’t rush the process; the longer the dough can rest, the more flavorful and airy the puccia will be.
Puccia Salentina is a wonderful bread to make in advance, as it keeps well for a couple of days at room temperature, or you can freeze it for later use. Simply warm it up in the oven before serving for the best texture.
Whether you enjoy it as a rustic sandwich or as a side to a hearty meal, puccia salentina is sure to become a new favorite in your kitchen. Enjoy the authentic taste of Puglia in every bite!
