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Salentine Pucce with Olives

A delightful traditional bread from the Salento region of Italy, known for its tangy flavor from black olives, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 3 hours 35 minutes
Servings: 8 pieces
Course: Appetizer, Bread, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 250 g durum wheat semolina
  • 250 g type 00 flour
  • 120 ml warm water
  • 80 ml warm milk
  • 50 g pitted black olives
  • 9 g fresh brewer's yeast
  • 8 g salt
  • 25 ml extra virgin olive oil
  • 5 g sugar

Method
 

Preparation
  1. In a stand mixer, combine the semolina and type 00 flour.
  2. Crumble the yeast over the flour mixture and add the sugar.
  3. Gradually incorporate the warm water and warm milk into the mixture while starting to knead the dough.
  4. Once combined, add the salt and extra virgin olive oil, and continue kneading for about 5 minutes until the dough is smooth.
  5. Gently fold in the pitted black olives, ensuring they are evenly distributed throughout the dough.
  6. 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.
  7. After the dough has risen, gently deflate it and divide it into 8 equal parts, shaping them into balls.
  8. Arrange the dough balls on a baking tray and allow them to rise for an additional 40 minutes.
  9. Preheat your oven to 180°C (356°F).
  10. Bake the pucce in the preheated oven for 15-20 minutes or until they are beautifully golden brown.

Notes

Salentine Pucce is best served warm, and can be filled with cured meats, cheese, or roasted vegetables. It pairs well with dips like hummus or tapenade. Leftovers can be stored at room temperature for up to 2 days or frozen for longer storage.