INGREDIENTS
- 5 g of fresh brewer’s yeast;
- 60 g of 00 flour;
- 60 g of re-milled durum wheat semolina flour;
- 65 g ml water at room temperature;
- 1 level teaspoon of sugar
Ingredients for the dough:
- 325 g of 00 flour;
- 325 g of re-milled durum wheat semolina flour;
- 150 g of boiled and mashed potato;
- 30 g of fine salt;
- 5 tablespoons of extra virgin olive oil;
- 1 teaspoon honey;
- 380 ml of water;
- 300 g of black olives;
- Re-milled durum wheat semolina for flouring loaves
STEP
- Let’s prepare the yeast:
- Take a very large bowl and pour in the 00 flour, the re-milled durum wheat semolina and the brewer’s yeast dissolved in lukewarm water with the sugar;
- Knead well, cover with cling film, leave to rise in the oven with the light on for 1 hour, then transfer it to the fridge (in the lowest part) and leave to rest for 12 hours;
- In the bowl of the mixer (but you can work it by hand) pour the yeast, the flours, the honey, the extra virgin olive oil, the boiled and mashed potato, the salt, the olives and slowly the lukewarm water;
- Knead for 15 minutes until the dough becomes soft, smooth and homogeneous;
- After that, transfer the mixture onto the wooden board, mix the black olives, cut into small pieces or whole, into the mixture and knead until everything is well combined;
- Cover with cling film and leave to rise for about 2 hours, it should double in volume;
- Then take the dough and form many small round loaves;
- Place them, one by one, in a bowl filled with semolina and flour them, rotating them delicately with your hands, so as not to ruin the leavening;
- Place them on a baking tray lined with baking paper also lightly floured with semolina;
- Cover with cling film and let rise for another 1.5 minutes;
- Bake and cook for at least 40 minutes in a preheated oven at 190 degrees, pay attention to your oven;
- Remove from the oven and let cool;
- Dust the Pucce with flour and, if you want, fill them with whatever you prefer… they are exceptional!!
