Salento Puccia with Olives

Name: Salento Puccia with Olives
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 18
Ingredients: Type 00 flour 0.4 cup; Remilled durum wheat semolina 1.8 oz; Water (warm) ¼ cup; Brewer's yeast 0.4 tsp; Malt 0.4 oz; Potatoes 0.5 lb; Type 00 flour 2 ¾ cups; Remilled durum wheat semolina 1 ¼ cup; Extra virgin olive oil 3.3 tbsp; Water (warm) 1.7 cups; Fine salt 3 ½ tsp; Black olives Celline 7 oz; Remilled durum wheat semolina to taste; Mozzarella cheese 1.3 cups; Sun-dried tomatoes in oil ¼ cup

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351

Calories per serving

Vegetarian

Energy Kcal 351
Carbohydrates g 53
of which sugars g 2.3
Protein g 10.2
Fats g 10.9
of which saturated fat g 2.67
Fiber g 2.8
Cholesterol mg 6
Sodium mg 698

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Makes: 18 pieces
Cost: Low
Note + the rising time of 5-6 hours

PRESENTATION

Oh, the rich traditions of Puglia really shine through in the Salento puccia. This isn't just any olive bread; it is way way more than just a sandwich. We're talking about a rustic snack that dates back to Roman times. The name comes from the Latin word for bread, 'buccellatum.' So here's the thing, in Salento, it's usually enjoyed on the Day of the Immaculate Conception. You know, people grab a quick bite before heading off to church. And what sets this bread apart is the tender green or black olives baked right into the dough. Each bite? A burst of salty, Mediterranean flavor that you just can't resist.

As soon as you crack open a fresh puccia, the aroma of moist, warm bread mixes with the briny hit from those olives—it's simple but so so good. People often go classic, filling it with mozzarella and sweet sundried tomatoes for that real taste of southern Italy. But I gotta say, there's room to get creative.

Plus, throughout Puglia, you'll find different versions of this Italian sandwich. Some are packed with cured ham and burrata, others with local turnip tops or even burrata and zucchini flowers. Honestly, each family and bakery has their own spin, but they all keep that chewy, crispy crust and airy inside—pretty much a must. It's the kind of authentic Italian bread that fits just as well with a picnic by the beach as it does at a bustling food stall in Lecce’s old town.

And look, the olive bread itself is so flavorful, you don’t even need much to go with it. But locals love stuffing it with whatever fresh or salty things are around. Eating a Salento puccia is about more than just filling up. It’s a taste of Apulian history, showing how simple, honest ingredients can make something really really special. With its roots in golden, ancient traditions and its role as a go-to street food, this is one of those foods that brings people together. Whether it's for a religious holiday or just a regular day, when you want something truly tasty, it's a true testament to the flavors and spirit of the region. And the sauce? It's perfect.

INGREDIENTS

351

Calories per serving

Ingredients for the Starter: Type 00 flour 0.4 cup (50 g); Remilled durum wheat semolina 1.8 oz (50 g); Water ¼ cup (60 g) - (warm); Brewer's yeast 0.4 tsp (2 g); Malt 0.4 oz (10 g)

for the dough for 18 pucce: Potatoes 0.5 lb (250 g); Type 00 flour 2 ¾ cups (350 g); Remilled durum wheat semolina 1 ¼ cup (300 g); Extra virgin olive oil 3.3 tbsp (50 g); Water 1.7 cups (400 g) - (warm); Fine salt 3 ½ tsp (20 g); Black olives 7 oz (200 g) - Celline

For dusting the dough balls: Remilled durum wheat semolina to taste

for filling (optional): Mozzarella cheese 1.3 cups (150 g); Sun-dried tomatoes in oil ¼ cup (60 g)

Preparation

How to prepare Salento Puccia with Olives

To prepare the Salento puccia with olives, start by preparing the starter. Take a large bowl and pour in the all-purpose flour and durum wheat semolina 1. Add the yeast 2 and malt 3.

Then add the lukewarm water a little at a time, allowing it to be absorbed well by the dough 4 by kneading with your hands 5 until you obtain a smooth and homogeneous mixture. Now shape it into a small sphere 6.

Cover with plastic wrap 7 and let it rise in a turned-off oven with the light on or at a constant temperature of 82°-86°F for at least 5-6 hours. If you prefer, you can choose a different rising method: let the dough rise in a turned-off oven with the light on for 1 hour, then transfer it to the refrigerator for an entire night or 12 hours. After the necessary time, the starter should have doubled in volume 8. Then retrieve the starter and if you let it rise in the refrigerator, wait at least 2 hours to bring it back to room temperature. Pour it into the bowl of a stand mixer 9.

Boil the potatoes in a pot with plenty of water. It will take about 30-40 minutes depending on the size of the potatoes you use. Once boiled (you can test them with the tines of a fork), peel them 10 and mash them with a potato masher into a small bowl 11. Transfer them to the bowl of the stand mixer 12.

Add the sifted all-purpose flour and semolina 13 and finally also the unpitted olives 14. Add the oil 15.

Knead at low speed with the paddle. Gradually add the lukewarm water in a thin stream 16, allowing it to be absorbed by the mixture. When the ingredients are completely combined, detach the mixture from the paddle with the help of a dough scraper 17. Then replace the paddle with the hook and add the salt 18.

Run the stand mixer and knead at medium speed until the dough is elastic: it will take about 10-15 minutes 19. Transfer the dough to a lightly oiled work surface 20. Work the dough to give it a spherical shape and transfer it to a large lightly oiled bowl 21, covered with plastic wrap.

Let it rise for at least 2 hours at room temperature until you notice that the dough has doubled in volume 22. After the necessary time, oil your hands to facilitate working with the dough. Extract 18 pieces of 90g each 23 and form spheres with each 34.

Roll them in the durum wheat semolina until the entire surface of the dough piece is covered 25. Take a baking sheet, cover it with parchment paper, and arrange the dough balls on it. Be sure to place the pucce spaced apart from each other 26. Let them rise for about 1 hour. Now bake in a preheated static oven at 446°F for about 40 minutes (if using a fan oven, bake at 410°F for about 30 minutes). Once baked, remove them from the oven 27 and let them cool on a wire rack until they reach room temperature. This concludes the preparation of the Salento pucce with olives.

If desired, you can fill the pucce with mozzarella and sun-dried tomatoes. If you want to proceed with the filling, cut the puccia in half with the help of a knife 28, place one or two slices of mozzarella 29 and on top of them, place some sun-dried tomatoes. Then close with the other half, and you will have your stuffed Salento pucce with olives 30!

Storage

Salento pucce with olives can be stored for up to 2 days under a glass dome.

If you prefer, you can freeze the dough raw or once cooked. If you freeze it raw, let it thaw before working it and bring it back to room temperature.