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  • Writer's picturePasta Grammar

Puccia Pugliese | Italian Bread for EPIC Sandwiches

This isn’t your average sandwich roll. Puccia Pugliese is a large, completely hollow bread with a thin crust that’s sturdier than it might seem. What’s the advantage to this type of bread? It can be used to make EPIC sandwiches, absolutely packed with a heavy filling.


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Puccia Pugliese | Italian Bread for EPIC Sandwiches

Skip the sliced cold cuts for this one. This kind of bread needs something bulky to fill it up. It’s perfect for meatballs and ragù, or (one of our favorites) sausages & broccoli rabe.


Watch the Pasta Grammar video:




PUCCIA PUGLIESE RECIPE


Makes: About 8 buns

Cook Time: 5 ½ hours, largely unattended


For this recipe, you will need:

  • 2 ½ cups (300 g) semolina flour, plus extra for dusting

  • 1 ⅔ cups (200 g) bread flour

  • 1 teaspoon (3 g) active dry yeast

  • 1 ¼ cups (300 ml) water

  • 2 teaspoons (10 g) salt

  • 3 ⅓ tablespoons (50 ml) extra-virgin olive oil


In a large mixing bowl, thoroughly mix the flours and yeast together. Gradually add about ¾ of the water while mixing by hand. When most of the flour is dampened, add the salt and remaining water and continue to mix.


When a rough dough has formed, add the olive oil and knead the dough in the bowl until the oil is well incorporated. Transfer the dough to a clean work surface and knead it until the dough is smooth, even and no longer sticky. Place the dough back into the mixing bowl, cover the bowl with plastic wrap, and let the dough rise at room temperature until it doubles in size—about 3 to 3 ½ hours depending on the temperature.


Transfer the dough onto a lightly floured surface and give it a quick knead. Using a bench scraper or knife, cut the dough into about 8 equal portions. We recommend using a scale to make portions that are about 100 grams each. Form each portion into a smooth ball and arrange them on a floured baking sheet, slightly spaced apart. Loosely cover the buns with plastic wrap and let them rise for 35 to 45 minutes.



Meanwhile, preheat a pizza stone (or steel) in the oven at 485°F (250°C). Instead of a pizza stone, you can also use a cast iron pan. Pizza stones and steels need plenty of time to heat up, so let it preheat for at least 30 minutes, preferably 45.


Take one risen bun and roll it out on a lightly floured surface, using a rolling pin, into a flat circle about 6 inches (15.5 cm) in diameter. Carefully place the dough circle onto the hot pizza stone and bake for 6 to 8 minutes, until it completely puffs up and begins to brown on top. Carefully remove the bread to cool. Repeat to roll and cook the remaining buns.


Buon appetito!



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5 Comments


heyduggeek
3 days ago

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peyan76718
May 03

Thanks for sharing your amazing thoughts. It’s a really nice and well-explained blog.

Exion İstanbul

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Dordle Luka
Dordle Luka
May 03

The recipe you share is quite simple, a perfect quick dish for any breakfast. You can play: dordle to relax, or pass the time!


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zima4peg
Apr 23

These look amazing. Can the portioned dough be frozen for future use?

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betmixh
Apr 22

i love making pizza

moto x3m

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