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The pizzi leccesi, or pizzi salentini, or pucce, are a sort of small focaccia made with durum wheat semolina typical of Puglia!
Full of taste given by the onion, tomato and olives (I added anchovies) that make these Pucce unique, very crunchy on the outside and soft on the inside! Try them, they are very easy to make and with ONLY 500 g of flour we get 12 Pizzi, so even an economic recipe is in fact a recipe from the poor peasant tradition.
The shape of Lecce lace can vary and is multifaceted and rustic!
⏱️ 1st growth in white for 30-40 minutes
2nd growth 2-3 hours (or until doubled)
3rd growth for 30-40 minutes (after shaping)
🌡️ Oven at 220° Static 210° Ventilated for 18-20 minutes
📝Ingredients: for 12 pieces
500 g Re-milled durum wheat semolina
400ml Water
8-10 g fresh brewer's yeast (3-4 g dry)
1 teaspoon Sugar
1 teaspoon Salt
2 tablespoons Olive Oil
1 onion
10 -12 cherry tomatoes
5-6 Anchovy fillets
Pitted mixed olives
2 tablespoons of cooked tomato sauce (or concentrate)
Origan
Salt, oil