Puccia (Olive Studded Rolls)
puccia (olive studded rolls)
Ingredients
- 1 1/4 ts dried yeast
- 1/3 cup warm water
- 3 cup water at room temperature
- 1 cup biga pugliese
- 5 1/2 cup unbleached all−purpose flour
- 1 cup whole−wheat flour
- 1 tb salt
- 4 1/3 oz small, meaty black olives in water or brine, pitted
- cornmeal
Instructions
- 1
Stir the yeast into the warm water in a large bowl or heavy mixer.
- 2
Let proof for 10 minutes.
- 3
Add the remaining water and the biga and mix until well blended.
- 4
Add the flours and mix until the dough comes together, 1 to 2 minutes, although it will not come away from the sides of the bowl.
- 5
With very wet hands, knead until the dough is very silky, soft & elastic.
- 6
Knead on a lightly floured board to eliminate the stickiness.
- 7
Knead in the olives by hand to ensure that they remain whole.
- 8
Place dough in a lightly oiled bowl and let rise, covered, until tripled, 3 to 4 hours.
- 9
Pour the wet dough out of the bowl onto a floured work surface. Do not punch it down.
- 10
Flour the top and divide into 12 pieces (or 16 if you want smaller rolls).
- 11
Have a bowl of water handy to keep your hands very wet.
- 12
Flatten each piece and roll it up lengthwise.
- 13
Pat them flat, turn the dough 90 degrees and roll them up again.
- 14
Shape each piece into a ball.
- 15
Set on a floured baking sheet.
- 16
Toss a hailstorm of flour over the tops and cover with a heavy cloth.
- 17
Leave until doubled, 1 to 1 1/2 hours.
- 18
Preheat the oven to 425F.
- 19
Bake the rolls until they are crusty and golden, about 25 to 30 minutes.