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Recipe by Le ricette di angelasurano80
The Lecce-style puccia, a typical bread of Puglia, is made with flour, oil, salt, and yeast, and is filled with cured meats, meats, and vegetables. Here is the recipe to make it at home!
Portion: the weight of the ingredients divided by 5 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Mix the yeast into the warm water.
Step 2 of 9: In a stand mixer, add the flour in the center, the sugar, the oil, the yeast, and finally the salt.
Step 3 of 9: Work the dough until you obtain a smooth, homogeneous ball.
Step 4 of 9: Transfer the dough to an oiled bowl, cover, and let it rise in the oven with the light on until doubled, about 3 hours.
Step 5 of 9: Transfer the dough to a floured work surface and divide it into 5 dough balls of 200 g each.
Step 6 of 9: Start stretching and flattening the dough balls to form the puccie.
Step 7 of 9: Preheat the oven to maximum temperature for 30 minutes.
Step 8 of 9: Bake the puccie for 20-25 minutes, until nicely browned.
Step 9 of 9: Once baked, let them cool and fill as desired.
In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving135 g · 1 of 5 | Per 100 g |
|---|---|---|
| Energy | 1,962 kJ469 kcal | 1,458 kJ348 kcal |
| Fat | 8.88 g | 6.6 g |
| of which saturated fatty acids | 1.22 g | 0.91 g |
| Carbohydrates | 88.47 g | 65.73 g |
| of which sugars | 4.13 g | 3.07 g |
| Fibre | 2.72 g | 2.02 g |
| Protein | 13.42 g | 9.97 g |
| Salt | 0.78 g | 0.58 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
