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Ingredients for 4 people
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- 4 cups flour (type 00)
- 1 package dry yeast
- 1 cup water
- 2 1/2 teaspoons salt
- 3 ripe tomatoes
- 3 green onions
- 7 ounces black olives
- 3 1/2 tablespoons extra virgin olive oil
Le Ricette
Pucce (Tomato and Olive Bread Rolls)
di Academia Barilla
PREPARATION TIME
35 min
35 min
DIFFICULTY
Medium
Medium
TYPE
Bread, focaccia and pizza
Bread, focaccia and pizza
Tags
Ingredients for 4 people
4 cups flour (type 00)
1 package dry yeast
1 cup water
2 1/2 teaspoons salt
3 ripe tomatoes
3 green onions
7 ounces black olives
3 1/2 tablespoons extra virgin olive oil
Ingredients
Pomodoro San Marzano DOP
The tomato, originally from Central America, arrived in Europe during the 16th century. At the time, the plant had primarily an ornamental value.
The tomato, originally from Central America, arrived in Europe during the 16th century. At the time, the plant had primarily an ornamental value.
Preparation 20 minutes preparation + 15 minutes cooking
Heat 5 tablespoons of oil in a pan and sauté cleaned and shredded green onions. Throw tomatoes in boiling water for 10 seconds, peel and add to the green onions.
Cook, stirring constantly, then add pitted olives and a pinch of salt. Cool to room temperature. Knead flour with yeast and lukewarm water. When smooth, season with salt.
Add cooled onion mixture to the dough. Cut into 1-ounce pieces and shape as desired. Arrange the rolls on a baking sheet and allow to rise in a warm, humid place for about 1 hour.
Cook in a preheated 400°F oven for about 15 minutes.
Prodotti tipici (1)
The tomato, originally from Central America, arrived in Europe during the 16th century. At the time, the plant had primarily an ornamental value.
Tags: Summer, Fruits and vegetables
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