Puccia Salentina

Name: Puccia Salentina
Total time: 20 min
Ingredients: 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)

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.

Portions

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.

In collaboration with @perr.melina