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The Lecce-style puccia, a typical bread of Puglia, is made with flour, oil, salt, and yeast, and is filled with cured meats, meats, and vegetables. Here is the recipe to make it at home!
Mix the yeast into the warm water.
In a stand mixer, add the flour in the center, the sugar, the oil, the yeast, and finally the salt.
Work the dough until you obtain a smooth, homogeneous ball.
Transfer the dough to an oiled bowl, cover, and let it rise in the oven with the light on until doubled, about 3 hours.
Transfer the dough to a floured work surface and divide it into 5 dough balls of 200 g each.
Start stretching and flattening the dough balls to form the puccie.
Preheat the oven to maximum temperature for 30 minutes.
Bake the puccie for 20-25 minutes, until nicely browned.
Once baked, let them cool and fill as desired.
Stand mixer
Oven
At room temperature
Puccie are perfect to enjoy warm, just out of the oven, perhaps filled with ham, mozzarella, and tomato. They can be stored for a couple of days in a paper bag to keep them soft and tasty.
Italia, Puglia
| Energy (kcal) | 348.35 |
| Carbohydrates (g) | 65.74 |
| of which sugars (g) | 3.07 |
| Fat (g) | 6.6 |
| of which saturates (g) | 0.91 |
| Protein (g) | 9.96 |
| Fibre (g) | 2.02 |
| Salt (g) | 0.58 |
