Salentine Pucce with Olives
Salentine Pucce with Olives is a delightful traditional bread hailing from the Salento region in Italy. Known for its delightful tangy flavor from the black olives and its unique texture, this rustic bread is perfect for any occasion. Whether enjoyed on its own or paired with your favorite dips and spreads, Salentine Pucce brings a piece of Italian heritage right to your kitchen. Dive into this recipe and experience the flavors of Italy!
Ingredients
- 250 g durum wheat semolina (8.8 oz)
- 250 g type 00 flour (8.8 oz)
- 120 ml warm water (4.1 fl oz)
- 80 ml warm milk (2.7 fl oz)
- 50 g pitted black olives (1.8 oz)
- 9 g fresh brewer’s yeast (0.3 oz)
- 8 g salt (0.3 oz)
- 25 ml extra virgin olive oil (0.8 fl oz)
- 5 g sugar (0.2 oz)
Directions
- In a stand mixer, combine the semolina and type 00 flour.
- Crumble the yeast over the flour mixture and add the sugar.
- Gradually incorporate the warm water and warm milk into the mixture while starting to knead the dough.
- Once combined, add the salt and extra virgin olive oil, and continue kneading for about 5 minutes until the dough is smooth.
- Gently fold in the pitted black olives, ensuring they are evenly distributed throughout the dough.
- Transfer the dough to an oiled bowl, cover it with a damp cloth, and let it rise in a warm location for approximately 3 hours.
- After the dough has risen, gently deflate it and divide it into 8 equal parts, shaping them into balls.
- Arrange the dough balls on a baking tray and allow them to rise for an additional 40 minutes.
- Preheat your oven to 180°C (356°F).
- Bake the pucce in the preheated oven for 15-20 minutes or until they are beautifully golden brown.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 3 hrs 35 mins
Servings: 8
Nutrition Info: Per serving (1 puccia): approx. 180 calories, 4g protein, 30g carbs, 5g fat.
How to serve
Salentine Pucce with Olives is best served warm, straight from the oven. You can cut them open and fill them with your choice of cured meats, cheese, or roasted vegetables for a delicious sandwich or serve them alongside soups and salads. They also pair beautifully with dips such as hummus or tapenade, making them a versatile option for any meal or gathering.
FAQs
1. Can I make Salentine Pucce with other types of olives?
Yes, you can experiment with different varieties of olives, such as green or Kalamata, to create unique flavor profiles in your pucce.
2. How should I store leftover pucce?
Store any leftover pucce in a sealed plastic bag or container at room temperature for up to 2 days. For longer storage, freeze them and reheat when ready to serve.
3. Can I use instant yeast instead of fresh brewer’s yeast?
Yes, you can substitute fresh brewer’s yeast with instant yeast, using about half the amount. Just add it directly to the dry ingredients before mixing.
Salentine Pucce with Olives
Ingredients
Method
- In a stand mixer, combine the semolina and type 00 flour.
- Crumble the yeast over the flour mixture and add the sugar.
- Gradually incorporate the warm water and warm milk into the mixture while starting to knead the dough.
- Once combined, add the salt and extra virgin olive oil, and continue kneading for about 5 minutes until the dough is smooth.
- Gently fold in the pitted black olives, ensuring they are evenly distributed throughout the dough.
- Transfer the dough to an oiled bowl, cover it with a damp cloth, and let it rise in a warm location for approximately 3 hours.
- After the dough has risen, gently deflate it and divide it into 8 equal parts, shaping them into balls.
- Arrange the dough balls on a baking tray and allow them to rise for an additional 40 minutes.
- Preheat your oven to 180°C (356°F).
- Bake the pucce in the preheated oven for 15-20 minutes or until they are beautifully golden brown.
