Puccia Salentina
Source: https://www.meranermuehle.it/rcp_recipe/puccia-salentina
Total time
20 Minutes
Baking/cooking time
20 Minutes
Rest time
4 Hours
30 Minutes
Difficulty
easy
Ingredients
Ingredients for 4 pc.
| 300 | g | Mix for pizza, bread & focaccia glutenfree |
| 280 | ml | Water at room temperature |
| 15 | g | Olive oil |
| 5 | g | Salt |
| 4 | g | Dry yeast |
| 10 | g | Rice syrup (or honey) |
Preparation
- Place the flour in the bowl of a stand mixer, create a well in the center, and add the yeast, rice syrup (or honey), and half of the water. Gently mix just to dissolve the yeast, cover, and let it rest for 30 minutes.
- After the resting time, add the remaining water, mix, start the stand mixer, and begin kneading with the dough hook. After 5 minutes, add the salt. After another 5 minutes, gradually pour in the olive oil while continuing to knead. Work the dough for a few more minutes until it becomes homogeneous.
- Transfer the dough onto a floured surface and shape it into a ball. Place the ball in a previously oiled bowl, cover with a damp cloth, and let it rise for about 2 hours.
- After the rising time, place the dough back on a lightly floured surface. Divide the dough into 4 equal parts and shape them into small loaves. Place the loaves on a baking sheet lined with parchment paper, cover with plastic wrap, and let them rise for an additional 2 hours.
- After the second resting period, gently flatten the dough balls and preheat the oven to 220 degrees Celsius degrees Fahrenheit).
- Bake the pucce in the preheated oven at 220°C for about 20 minutes or until golden brown and crispy.
- Allow them to cool slightly before serving.
Mix for pizza, bread & focaccia glutenfree
Questa miscela senza glutine del Molino Merano è ideale per preparare pizza, focaccia e pane bianco. Lasciatevi tentare dal gusto eccellente e dalla facilità nella preparazione! Adatto a chi evita il glutine nella dieta quotidiana.
500 g
€4.40
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