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Puccia (Olive Studded Rolls)

A home-style Puccia (Olive Studded Rolls) made with Dried Yeast, Warm Water, Water At Room Temperature, Unbleached All Purpose Flour, and Whole Wheat Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingrédients

• 1 1/4 tsp
• 1/3 cup
• 3 cup
• 5 1/2 cup
• 1 cup
• 1 tbsp

Méthode (aperçu)

1. 1

   Stir the yeast into the warm water in a large bowl or heavy mixer.

2. 2

   Let proof for 10 minutes.

3. 3

   Add the remaining water & the biga & mix until well blended.

4. 4

   Add the flours & mix until the dough comes together, 1 to 2 minutes, although it will not come away from the sides of the bowl.

5. 5

   With very wet hands, knead until the dough is very silky, soft & elasticy.

6. 6

   Knead on a lightly floured board to eliminate the stickiness.

7. 7

   Knead in the olives by hand to ensure that they remain whole.

8. 8

   Place dough in a lightly oiled bowl & let rise, covered, until tripled, 3 to 4 hours.

9. 9

   Pour the wet dough out of the bowl onto a floured work surface.

10. 10

    Do not punch it down.

11. 11

    Flour the top & divide into 12 pieces (or 16 if you want smaller rolls).

12. 12

    Flatten each piece & roll it up lengthwise.

13. 13

    Pat them flat, turn the dough 90 degrees & roll them up again.

14. 14

    Shape each piece into a ball.

15. 15

    Set on a floured baking sheet.

16. 16

    Toss a hailstorm of flour over the tops & cover with a heavy cloth.

17. 17

    Leave until doubled, 1 to 1 1/2 hours.

18. 18

    Preheat the oven to 425F.

19. 19

    Bake the rolls until they are crusty & golden, about 25 to 30 minutes.