The Lucky's Puccia
The Lucky's Puccia
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1549
- Total Fat
- 115
- Saturated Fat
- 26
- Carbohydrates
- 85
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 43
- Cholesterol
- 138
- Sodium
- 2369
- Total: 1 hr 35 min (includes rising time)
- Active: 25 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1549
- Total Fat
- 115
- Saturated Fat
- 26
- Carbohydrates
- 85
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 43
- Cholesterol
- 138
- Sodium
- 2369
- Total: 1 hr 35 min (includes rising time)
- Active: 25 min
Ingredients
Puccia Bread:
2 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 teaspoons salt
1 to 1 1/2 teaspoons yeast (depending on weather)
3 1/4 cups all-purpose flour
Chipotle Aioli:
1 small jar mayonnaise
2 teaspoons chipotle powder
1 tablespoon lime juice
1 clove garlic, very finely chopped or 1 teaspoon granulated garlic
Basil Oil:
2 tablespoons olive oil
Chopped fresh basil
12 slices prosciutto
12 slices fresh mozzarella
12 tomato slices
4 large handfuls arugula
Directions
- For the bread: Preheat the oven to 500 degrees F. Combine 1 1/2 cups water and the olive oil in a large bowl. Mix in the salt and yeast. Slowly add in the flour and mix until a dough ball forms. Divide the dough into 4 sections. Roll out into round balls, and then let rise, 30 minutes to 1 hour.
- Flatten the dough balls into round Puccia shapes, being careful not to flatten too much or it will not rise during baking. Drizzle a few drops of olive oil on top and spread with your fingertips.
- Put the breads on a baking sheet and bake until the bread puffs up and has nice coloring, about 10 minutes. For best results, use a wood-burning oven!
- For the chipotle aioli: Mix together the mayonnaise, chipotle powder, lime juice and garlic.
- For the basil oil: Mix together the olive and chopped basil to taste.
- Cut open all the buns. Spread chipotle aioli on the bottom of each, then top with 3 slices of prosciutto, mozzarella and tomato. Finish with a handful of arugula. Spread the top buns with basil oil, and then close the sandwiches and serve.
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