Pucce salentine alla pizzaiola

Salentine pucce are very tasty and appetizing rustic sandwiches that do not need the companion food as they are already enriched with extra virgin olive oil, olives, tomato and onion-a true specialty of the peasant tradition of Salento. Salento pucce were prepared with the few ingredients available at home and eaten in the fields during the heavy work days. We propose them alla pizzaiola, you have the recipe.

Ingredients:
- 350 g flour 00
- 150 g manitoba flour
- 320 g tomato puree
- 1 onion
- 120 g extra virgin olive oil Congedi
- 6 g brewer’s yeast
- 20 g salt
- black olives "Congedi" to taste.

Procedure :
- In a bowl mix the flours and add the tomato puree,extra virgin olive oil from Salento Congedi and the yeast.
- Knead vigorously by hand or with a planetary mixer, after a while add the pitted olives, sliced onion and salt. Continue kneading until well blended.
- Let rise for more than 2 hours (should double in volume) covered with a clean tea towel in a warm place.
- Flour the work surface and lay the dough, which is to be divided into pieces.
- Place dough pieces on floured baking sheet or lined with baking paper. Let rise again for about 1 hour.
- As soon as they have doubled in volume, bake in a preheated oven at 200°C for about 25 minutes; they should be nicely browned.
- Remove from the oven and let cool.