Pucce salentine alla pizzaiola

Salento pucce are tasty and appetizing rustics that need no accompaniment: they are already enriched with extra virgin olive oil, olives, tomato and onion. A true specialty of the peasant tradition of Salento, born when they were prepared with the few ingredients available at home to be eaten in the fields during the hard days of work. We offer them to you in a pizzaiola version: here is the recipe.

Ingredients:

• 350 g of 00 flour
• 150 g Manitoba flour
• 320 g of tomato puree
• 1 onion
• 120 g of Extra Virgin Olive Oil Congedi
• 6 g of brewer’s yeast
• 20 g of salt
• Black olives “Congedi” q.b.

Procedure:

In a bowl, mix the flours and add the tomato puree, Salento Congedi Extra Virgin Olive Oil and baking powder. Knead vigorously by hand or with the help of a planetary mixer. After a few minutes, add the pitted olives, finely sliced onion and salt. Continue kneading the dough until all the ingredients are perfectly blended. Cover the bowl with a clean tea towel and let rise in a warm place for more than 2 hours (the dough should double in volume). Flour your work surface, roll out the dough and divide it into pieces to form your pucce. Lay the loaves on a floured baking sheet or lined with parchment paper. Let rise again for about 1 hour. As soon as the pucce have doubled their volume, bake them in a preheated oven at 200°C for about 25 minutes, until golden brown. Bake and let cool before enjoying.