Pucce (tomato and olive bread rolls)
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MASTERY Level
35 min
472 Views
MASTERY Level
4 People
35 min
INGREDIENTS
for 4 people
For the dough
500 g Italian “00” flour or all-purpose flour
25 g fresh yeast
250 ml water
12 g salt
For the dressing
3 ripe tomato
3 spring onion
200 g black olive
50 ml extra virgin olive oil
Preparation
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).