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Pucce (tomato and olive bread rolls)

  • 35 minutes
  • Medium
  • Bread, focaccia, pizzas

Ingredients: Per 4 servings

  • 1 lb all-purpose flour
  • 1 oz fresh yeast
  • 3 tomatoes, ripened
  • 3 spring onions
  • 7 oz olives, water
  • extra virgin olive oil
  • salt


In a small saucepan put 5 tablespoons of oil and brown spring onions, previously cleaned and shredded. Add peeled tomatoes. Cook stirring continuously, then add pitted olives and a pinch of salt. Leave over the heat for a few more minutes, then allow to cool. In the meantime, mix flour with fresh yeast, salt and warm water. Add the cooled sauce to the mixture, shape into rolls and allow to rise for about an hour. Bake in a hot oven (400°F).

Consigli dello chef:

The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.