Puccia salentina

To prepare the Salento puccia, start by sifting the flour into the bowl of a stand mixer 1, then add the dehydrated yeast 2 and malt 3.

Turn on the stand mixer with the paddle attachment and pour in the oil slowly 4; also add the lukewarm water gradually 5 and mix everything for a few minutes. When the mixture becomes a single mass, add the salt 6.

Continue mixing for a couple of minutes, just enough time for the dough to absorb the salt 7, then replace the paddle with the dough hook. Turn the mixer back on at medium speed for about 10-15 minutes, until you get a very smooth and elastic dough. When the dough has gathered 8, place the mixture on a greased work surface and knead it lightly by hand 9.

With your hands, try to shape it into a sphere 10, then place it in a fairly large bowl greased with a little oil 11. Cover with plastic wrap and let it rise in the turned-off oven with the light on for about 2-3 hours (the indicated temperature is 82-86°F), until it has doubled in volume 12.

Transfer the dough to a floured surface 13 and, working it with your hands, try to form a loaf 14. Cut out 18 portions of about 3 oz each, using a dough scraper 15 or the blade of a knife.

Take each piece of dough and, holding it in your hand, make a circular motion to form spheres 16. Roll out your balls of dough on a lightly floured surface with a rolling pin 17 until you get discs 18 about 8 inches in diameter.

Gently place them on a baking tray lined with parchment paper 19 and bake at 482°F in a preheated static oven for about 15 minutes (if using a convection oven, bake at 446°F for about 10 minutes). After the required time, remove your puci from the oven 20 and serve them while still hot 21.

Among the various possibilities to fill your puccia, we at Giallo Zafferano have chosen to suggest the one with horse stew. Cut your puccia in half without applying pressure 22, fill it with the prepared stew 23, and serve it while still hot!