There puccia leccese is a bread format typical of the Apulian tradition, one of the street food most loved in the Salento area. It is a sort of bread without crumb with a typically flattened shape, vaguely reminiscent of a focaccia and exists both in the softer version and in the more crunchy one, usually seasoned with olives. As versatile as all bread variants, even the puccia it opens up to an extreme variety of possible dishes, from the poorest and simplest ingredients, such as seasonal vegetables, cold cuts and cheeses, to the more elaborate ones, such as fried or even stew.
According to an old tradition, fasting should be observed on December 8, the day of the Immaculate Conception, except for homemade pucce. As with all the recipes of the various regional gastronomic traditions, I walked around a bit to find one that convinced me. This is therefore my version of the puccia salentina, I hope that the Apulian friends will be kind to me in case of errors or differences with their family recipes. Obviously the biggest difference compared to tradition is that mine is cooked in an electric oven, but for the wood oven I still have to equip myself 😛