📝 About This Recipe
Transport your kitchen to the heel of Italy's boot with the Puccia Salentina, a rustic, stone-baked flatbread from the Salento region. Characterized by its lack of crumb and a hollow center perfect for stuffing, this bread boasts a crisp, golden exterior and a delightful chew. It is the ultimate street food vessel, traditionally filled with seasonal Mediterranean treasures like pickled vegetables, salty cheeses, and cured meats.
🥗 Ingredients
The Dough Base
- 250 grams Semola di Grano Duro Rimacinata (re-milled durum wheat flour for authentic texture)
- 250 grams Type 0 Flour (or All-Purpose) (provides the necessary gluten structure)
- 300 ml Warm Water (approximately 95°F (35°C))
- 30 ml Extra Virgin Olive Oil (use a robust Pugliese oil if possible)
- 7 grams Active Dry Yeast (one standard packet)
- 10 grams Fine Sea Salt
- 1 teaspoon Honey or Malt (to help with browning and yeast activation)
Traditional Filling Suggestions
- 150 grams Capocollo or Prosciutto (thinly sliced)
- 200 grams Burrata or Stracciatella Cheese (creamy and fresh)
- 1/2 cup Sun-dried Tomatoes in Oil (drained and sliced)
- 1 cup Grilled Eggplant or Zucchini (marinated with garlic and mint)
- 1 handful Arugula (Rucola) (washed and dried)
- 1/4 cup Black Olives (pitted and halved)
👨🍳 Instructions
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1
In a small bowl, whisk the warm water, honey, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, sift together the Semola and the Type 0 flour. Create a well in the center.
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3
Pour the yeast mixture and the extra virgin olive oil into the well. Begin mixing by hand or with a dough hook on low speed.
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4
Add the sea salt once the flour is mostly hydrated. Continue to knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
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5
Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for about 2 hours, or until doubled in size.
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6
Preheat your oven to 475°F (245°C). If you have a pizza stone or steel, place it on the middle rack while the oven preheats for at least 30 minutes.
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7
Gently deflate the risen dough and divide it into 6 equal portions (roughly 130-140g each). Roll each portion into a tight, smooth ball.
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8
Cover the dough balls with a cloth and let them rest for another 20 minutes. This relaxes the gluten, making them easier to roll out.
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9
On a surface lightly dusted with semola, roll each ball into a disc about 15cm (6 inches) in diameter and 1/2 cm thick. Do not roll them too thin, or they won't puff.
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10
Carefully place 2-3 discs at a time onto the hot pizza stone or a parchment-lined baking sheet. Bake for 10-12 minutes.
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11
Watch for the 'puff'—the bread should inflate like a balloon and turn a light golden brown with some charred spots. Do not overbake or they will become crackers.
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12
Remove from the oven and immediately wrap the hot puccie in a clean kitchen towel for 5 minutes. This softens the crust slightly so they can be sliced without shattering.
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13
While still warm, slice the puccia horizontally to reveal the hollow pocket. Stuff generously with your chosen fillings and serve immediately.
💡 Chef's Tips
Always use a mix of semola and soft wheat flour; the semola provides that signature golden color and rustic bite. Avoid over-kneading after the first rise; you want to keep as much air as possible inside the dough balls. Ensure your oven is extremely hot before baking; the 'thermal shock' is what creates the steam necessary to puff the bread. If you don't have a pizza stone, use an inverted heavy baking sheet preheated in the oven. Store leftover un-stuffed puccie in an airtight bag and reheat briefly in the oven to restore the crispness.
🍽️ Serving Suggestions
Pair with a crisp, chilled Salice Salentino Rosato or a cold Italian lager. Serve alongside a bowl of pickled 'Giardiniera' for an extra acidic punch. For a vegetarian version, use sautéed broccoli rabe (cime di rapa) and smoked provola cheese. Finish the sandwich with a drizzle of spicy chili oil (olio santo) for a true Southern Italian kick. Excellent as a picnic meal, as the bread holds up well to moist fillings over a few hours.