The Leccese puccia, a typical bread from Puglia, is made with flour, oil, salt, and yeast, and is filled with cold cuts, meats, and vegetables. Here's the recipe to make it at home!
Mix the yeast in warm water.
In a stand mixer, add the flour, sugar, oil, yeast, and finally the salt to the center.
Work the dough until you obtain a smooth and 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 surface and divide it into 5 balls of 200g each.
Start to spread and flatten the balls to form the pucce.
Preheat the oven to the maximum temperature for 30 minutes.
Bake the pucce for 20-25 minutes, until well golden.
Once cooked, let them cool and fill as desired.
Stand mixer
Oven
At room temperature
The pucce are perfect to enjoy warm, freshly baked, 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 good.
Italia, Puglia
| Energy (kcal) | 230.3 |
| Carbohydrates (g) | 43.06 |
| of which Sugars (g) | 2.06 |
| Fat (g) | 4.13 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 6.93 |
| Fiber (g) | 1.97 |
| Sale (g) | 0.37 |
