Puccia (olive studded rolls)
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Puccia (olive studded rolls)
  Rolls    Bakery    Italian  
Last updated 6/12/2012 1:19:11 AM. Recipe ID 50419. Report a problem with this recipe.
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      Title: Puccia (olive studded rolls)
 Categories: Bakery, Italian, Breads
      Yield: 12 Lg. rolls
  1 1/4 ts Dried yeast
    1/3 c  Warm water
      3 c  Water at room temperature
      1 c  Biga Pugliese
  5 1/2 c  Unbleached all-purpose flour
      1 c  Whole-wheat flour
      1 tb Salt
  4 1/3 oz Small, meaty black olives in
           -- water or brine, pitted
  Stir the yeast into the warm water in a large bowl or heavy mixer. Let
  proof for 10 minutes.  Add the remaining water & the biga & mix until
  well blended. Add the flours & mix until the dough comes together, 1
  to 2 minutes, although it will not come away from the sides of the
  bowl. With very wet hands, knead until the dough is very silky, soft
  & elasticy. Knead on a lightly floured board to eliminate the
  stickiness. Knead in the olives by hand to ensure that they remain
  whole. Place dough in a lightly oiled bowl & let rise, covered, until
  tripled, 3 to 4 hours. Pour the wet dough out of the bowl onto a
  floured work surface. Do not punch it down. Flour the top & divide
  into 12 pieces (or 16 if you want smaller rolls). Have a bowl of
  water handy to keep your hands very wet. Flatten each piece & roll it
  up lengthwise. Pat them flat, turn the dough 90 degrees & roll them
  up again.  Shape each piece into a ball. Set on a floured baking
  sheet. Toss a hailstorm of flour over the tops & cover with a heavy
  cloth. Leave until doubled, 1 to 1 1/2 hours. Preheat the oven to
  425F. Bake the rolls until they are crusty & golden, about 25 to 30
  minutes. VARIATIONS: Puccia di Grano Duro.  Substitute 7 1/2 c durum
  flour for the flours above. Knead the dough for an extra two minutes.
  Puccia di Uva Passa. Use raisins, softened in water for 30 minutes,
  in place of the olives. Pizzi. Add 1/4 ts to 3/8 ts hot pepper flakes
  to the vegetables of Cucuzzara (see recipe) & folding them into the
  dough in place of the olives.

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Recipe ID 50419 (Apr 03, 2005)

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