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Puccia(Olive Studded Rolls)

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Recipe

 

Yield

1 dozen

Prep

30 min

Cook

30 min

Ready

6 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ¼ teaspoons yeast, active dry
dried
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cup water
warm
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3 cups water
room temperature
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1 cup biga pugliese
*
5 ½ cups unbleached all-purpose flour
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1 cup whole-wheat flour
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1 tablespoon salt
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4 ⅓ ounces black olives
small, in water or brine, pitted
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1 x cornmeal
* Camera

Ingredients

Amount Measure Ingredient Features
6.3 ml yeast, active dry
dried
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79 ml water
warm
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7.1E+2 ml water
room temperature
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237 ml biga pugliese
*
1.3 l unbleached all-purpose flour
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237 ml whole-wheat flour
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15 ml salt
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125.2 ml/g black olives
small, in water or brine, pitted
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1 x cornmeal
* Camera

Directions

Stir the yeast into the warm water in a large bowl or heavy mixer.

Let proof for 10 minutes.

Add the remaining water andamp; the biga and mix until well blended.

Add the flours and mix until the dough comes together, 1 to 2 minutes, although it will not come away from the sides of the bowl.

With very wet hands, knead until the dough is very silky, soft and elasticy.

Knead on a lightly floured board to eliminate the stickiness.

Knead in the olives by hand to ensure that they remain whole.

Place dough in a lightly oiled bowl andamp; let rise, covered, until tripled, 3 to 4 hours.

Pour the wet dough out of the bowl onto a floured work surface.

Do not punch it down.

Flour the top and divide into 12 pieces (or 16 if you want smaller rolls).

Have a bowl of water handy to keep your hands very wet.

Flatten each piece and roll it up lengthwise.

Pat them flat, turn the dough 90 degrees and roll them up again.

Shape each piece into a ball.

Set on a floured baking sheet.

Toss a hailstorm of flour over the tops and cover with a heavy cloth.

Leave until doubled, 1 to 1½ hours.

Preheat the oven to 425℉ (220℃).

Bake the rolls until they are crusty and golden, about 25 to 30 minutes.

VARIATIONS: Puccia di Grano Duro.

Substitute 1½ cup durum flour for the flours above.

Knead the dough for an extra two minutes.

Puccia di Uva Passa. Use raisins, softened in water for 30 minutes, in place of the olives. Pizzi. Add ¼ teaspoons to ⅜ teaspoons hot pepper flakes to the vegetables of Cucuzzara (see recipe) andamp; folding them into the dough in place of the olives.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 435g (15.3 oz)
Amount per Serving
Calories 8757% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2033mg 85%
Total Carbohydrate 60g 60%
Dietary Fiber 12g 47%
Sugars g
Protein 50g
Vitamin A 4% Vitamin C 0%
Calcium 7% Iron 63%
* based on a 2,000 calorie diet How is this calculated?
 

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