The Puccia (Italian Sandwich)

Updated at: Thu, 17 Aug 2023 09:00:22 GMT

Step 1

Pour the water into a bowl and add the yeast. Mix with the spoon until dissolved.

Step 2

In a large bowl, mix the flour with the semolina and the salt. Add the dissolved yeast and mix with the wooden spoon.

Step 3

Then knead with the spoon until the dough comes off the sides of the bowl.

Step 4

Add the oil and continue to knead, sprinkling with a little flour until the dough no longer sticks to the bowl.

Step 5

Turn the dough over on the counter and knead it dusting it with flour until it is smooth and elastic.

Step 6

Close the dough on the counter with folds, using your hands, then place in a bowl with extra virgin olive oil. Cover and let it rise for an hour.

Step 7

Then place in the fridge overnight.

Step 8

Next day, bring the dough to room temperature for about an hour.

Step 9

Cut out (portion) the dough into 4 loaves. Transfer them to the baking tray covered with parchment paper and sprinkle with semolina and let them rise at room temperature for an hour or in any case until doubled in volume.

Step 10

Bake in a pre heated oven at 250°C/480°F for 15 minutes.

Step 11

Let the bread cool for an hour before slicing into it.

Step 12

For the fillings I used prosciutto, mozzarella, tomatoes and rocket with a splash of balsamic 👌

Step 13

Enjoy!

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