Puccia

INGREDIENTS

• 350ml (1 1/2 cups) of water (cold)
• 2g of dried yeast
• 400g (3 1/4 cups) of all-purpose flour
• 100g (3/4 cup) of semolina flour
• 15g (1 tbsp) of salt
• 25g (2 tbsp) of extra virgin olive oil + more for greasing

For stuffing:

• Cooked ham
• Extra virgin olive oil
• Rocket salad
• Cherry tomatoes

METHOD

1. Pour the cold water into the small bowl and add the yeast. Mix with the spoon until dissolved.
2. In a large bowl, mix the flour with the semolina. Add the dissolved yeast and mix with the wooden spoon. Add the salt and knead with a spoon until the dough comes off the sides of the bowl well.
3. Add the oil and continue to knead, sprinkling with very little flour until the dough no longer sticks to the bowl.
4. Turn the dough over on the counter and knead it dusting it with very little flour until it is smooth and elastic.
5. Close the dough on the counter with folds, using your hands, and the counter greased with extra virgin olive oil. Let it stand for an hour in an oiled and covered bowl.
6. Leave the dough to stand in the fridge for about 20 hours.
7. Bring the dough to room temperature for about an hour.
8. Cut out (portion) the dough into 4 loaves of (about 200-210 gr). Transfer them to the baking tray covered with parchment paper and sprinkle with semolina and let them rise at room temperature for 2-3 hours or in any case until doubled in volume.
9. Bake in a static oven at 250°C/482°F in the middle of the oven for about 12-15 minutes.
10. Stuf them with raw ham, rocket salad seasoned with olive oil, and cherry tomatoes.