Let's discover together the very few ingredients and all the necessary steps to prepare this typical recipe halfway between a bread and a pizza
If you are passionate about street food traditional you cannot not know the puccia salentina, the typical panpizza of Salento, without breadcrumbs and perfect to be filled with different specialties typical of Puglia Southern: mozzarella cheese (or burrata) and tomatoes, horse stew, meatballs, turnip tops, dried tomatoes and traditional cold cuts and cheeses from this part of Italy.
But how is puccia salentina made? Let's find out the very few ingredients and all the steps necessary to prepare it easily, starting dall'impasto.
The Puccia Salentina recipe
1 kg of flour 00
7.5 g of brewer's yeast
500 ml of warm water
extra virgin olive oil
Start by placing the well sifted flour inside a fairly large container. Knead the dough by hand, gradually adding the extra virgin olive oil. Continue at this point to knead the dough by adding the warm water and the yeast to obtain a homogeneous mixture. Only then add the salt and knead until the dough is smooth and free of lumps. At this point, brush the container with the pasta with a little oil and cover with a cloth. Let the puccia rise for at least 4 hours.
You are ready now to roll out the dough. Divide the dough into small pieces of about 100 g and spread them on a floured surface. Now cook the puccia disks in the oven for about 20/25 minutes at a temperature of 220 ° C. Take the puccia out of the oven and let it cool, cut it in half and fill it with your favorite ingredients.
Although the preparation of puccia is enough simple, there are little ones advice that can help you churn out a well-leavened puccia, cooked to the right point, Crisp and soft at the same time. It may seem trivial but, for example, sift the flour helps to form a homogeneous and lump-free compound, as well as the use of theextra virgin olive oil allows to confer softness and compactness dough. When you divide the pasta of the puccia into blocks, try to do it so that they have the same weight and – finally – cook them as soon as they are spread with a brush of oil for gild the surface. You can keep the puccia up to a maximum of 48 hours, keeping it covered with a cloth in a cool place.