Salentine Olive Puccia Bread (Puccia Salentina alle Olive)
Category: Yeast Breads
Serves: 18 pieces
A deliciously rustic and flavorful bread from the Salento region of Italy, the Puccia Salentina alle Olive is a perfect combination of soft dough, savory olives, and the essence of Italian simplicity. The bread is slightly crispy on the outside and tender on the inside, with the addition of mozzarella and sun-dried tomatoes for an extra touch of indulgence. This bread is wonderful on its own, or you can fill it with cheese, meats, or other fillings of your choice.
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 50g |
| Semolina Flour (remilled durum wheat) | 50g |
| Water | 60g |
| Dry Brewer’s Yeast | 2g |
| Malt | 10g |
| Potatoes (boiled) | 250g |
| 00 Flour | 350g |
| Semolina Flour (remilled durum wheat) | 300g |
| Extra Virgin Olive Oil | 50g |
| Water | 400g |
| Fine Salt | 20g |
| Black Olives (pitted) | 200g |
| Semolina Flour (for dusting) | to taste |
| Mozzarella | 150g |
| Sun-Dried Tomatoes in Oil | 60g |
Instructions:
-
Prepare the Starter:
Begin by making the lievitino, a starter dough that will help give your bread its light texture. In a large bowl, combine the 50g of 00 flour and 50g of semolina flour. Add the dry yeast and malt to the flour mixture. Gradually pour in 60g of warm water, adding it little by little to help the flour absorb the water evenly. Once combined, cover the bowl with plastic wrap and let the starter rest.If you’ve placed the starter in the fridge, let it sit for at least 2 hours to come to room temperature.
-
Boil the Potatoes:
While your starter is resting, place 250g of potatoes into a pot of water and bring to a boil. Let them cook for about 30-40 minutes, depending on their size, until they are tender. You can test them by piercing them with a fork. Once fully cooked, peel the potatoes and set them aside to cool. -
Prepare the Dough:
Transfer the prepared lievitino starter into the bowl of a stand mixer. Next, add the peeled potatoes to the mixer. Begin mixing at low speed, using the dough hook attachment. Add the 350g of 00 flour and 300g of semolina flour that have been sifted together. Gradually incorporate the olive oil and mix until the dough begins to come together. -
Knead the Dough:
Once the ingredients are mixed, pour in the 400g of warm water, a little at a time. Allow the dough to knead for about 10-15 minutes at medium speed until it becomes smooth and elastic. You will know the dough is ready when it is well-incorporated and pulls away from the sides of the bowl. -
First Rise:
Once your dough is kneaded, transfer it to a lightly oiled work surface and shape it into a round ball. Place it into a large, lightly oiled bowl and cover it with plastic wrap. Let it rise for at least 2 hours at room temperature, or until the dough has doubled in size. -
Shape the Bread:
After the dough has risen, it’s time to divide it. Oil your hands to prevent the dough from sticking. Divide the dough into 18 equal portions, each weighing approximately 90g. Roll each portion into a ball and then dust them lightly with semolina flour to coat the surface. Arrange the dough balls on a baking sheet lined with parchment paper. Be sure to space them out evenly, leaving some room for expansion. -
Second Rise:
Allow the dough balls to rise for another hour. This will help them puff up and become fluffy. -
Bake the Puccia:
Preheat your oven to 230°C (450°F) if using a conventional oven (or 210°C (410°F) for a convection oven). Place the baking sheet in the oven and bake for about 40 minutes, or until the bread has a golden, crispy crust. If using a convection oven, reduce the temperature to 210°C (410°F) and bake for approximately 30 minutes. -
Cool and Serve:
Once the Puccia bread is done, remove it from the oven and allow it to cool slightly on a wire rack. If desired, you can cut the bread in half and fill it with sliced mozzarella and sun-dried tomatoes for a delicious sandwich-like treat.
Optional Filling:
For an extra indulgence, you can slice the Puccia in half and fill it with a generous portion of mozzarella and sun-dried tomatoes. The richness of the cheese combined with the savory flavor of the tomatoes makes this a delightful treat that can be enjoyed for any occasion.
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200-220 kcal |
| Carbohydrates | 40g |
| Protein | 5g |
| Fat | 4g |
| Fiber | 3g |
| Sodium | 200mg |
| Sugars | 2g |
Tips and Variations:
- Olives: You can add green olives if you prefer a different flavor profile.
- Potatoes: Make sure the potatoes are well mashed before adding them to the dough for the best texture.
- Fillings: Try adding roasted vegetables, salami, or prosciutto for a savory sandwich.
The Puccia Salentina alle Olive is a traditional, rustic bread that captures the essence of Italian cuisine. With its soft and tender interior and a golden, crispy exterior, it’s perfect for serving alongside soups, salads, or as a snack on its own. Enjoy this delicious bread as part of your next family meal or gathering!
