Puccia Pugliese | Italian Bread for EPIC Sandwiches

This isn’t your moderate sandwich roll. Puccia Pugliese is a big, utterly hole bread with a skinny crust that’s sturdier than it would appear. What’s the benefit to this kind of bread? It may be used to make EPIC sandwiches, completely full of a heavy filling.

Skip the sliced chilly cuts for this one. This type of bread wishes one thing cumbersome to fill it up. It’s absolute best for meatballs and ragù, or (one in every of our favorites) sausages & broccoli rabe.

Watch the Pasta Grammar video:

Cook dinner Time: 5 ½ hours, in large part unattended

For this recipe, you are going to want:

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

• 1 ⅔ cups (200 g) bread flour

• 1 teaspoon (3 g) lively dry yeast

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

In a big blending bowl, completely combine the flours and yeast in combination. Regularly upload about ¾ of the water whilst blending through hand. When many of the flour is dampened, upload the salt and last water and proceed to combine.

When a coarse dough has shaped, upload the olive oil and knead the dough within the bowl till the oil is easily integrated. Switch the dough to a blank paintings floor and knead it till the dough is easy, even and not sticky. Position the dough again into the blending bowl, quilt the bowl with plastic wrap, and let the dough upward thrust at room temperature till it doubles in measurement—about 3 to a few ½ hours relying at the temperature.

Switch the dough onto a flippantly floured floor and provides it a snappy knead. The use of a bench scraper or knife, lower the dough into about 8 equivalent parts. We propose the use of a scale to make parts which can be about 100 grams each and every. Shape each and every portion right into a easy ball and organize them on a floured baking sheet, somewhat spaced aside. Loosely quilt the buns with plastic wrap and allow them to upward thrust for 35 to 45 mins.

In the meantime, preheat a pizza stone (or metal) within the oven at 485°F (250°C). As a substitute of a pizza stone, you’ll be able to additionally use a cast-iron pan. Pizza stones and steels want numerous time to warmth up, so let it preheat for no less than half-hour, ideally 45.

Take one risen bun and roll it out on a flippantly floured floor, the use of a rolling pin, right into a flat circle about 6 inches (15.5 cm) in diameter. Sparsely position the dough circle onto the new pizza stone and bake for six to eight mins, till it utterly puffs up and starts to brown on best. Sparsely take away the bread to chill. Repeat to roll and cook dinner the rest buns.