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.
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.
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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!