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Puccia(Olive Studded Rolls)

* Exported from MasterCook *

PUCCIA (OLIVE STUDDED ROLLS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 ts Dried yeast
1/3 c Warm water
3 c Water at room temperature
1 c Biga Pugliese
5 1/2 c Unbleached all-purpose flour
1 c Whole-wheat flour
1 tb Salt
4 1/3 oz Small, meaty black olives in
-- water or brine, pitted
Cornmeal

Stir the yeast into the warm water in a large bowl or
heavy mixer. Let proof for 10 minutes. Add the
remaining water & the biga & mix until well blended.
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. With very wet hands, knead until
the dough is very silky, soft & elasticy. Knead on a
lightly floured board to eliminate the stickiness.
Knead in the olives by hand to ensure that they remain
whole. Place dough in a lightly oiled bowl & let
rise, covered, until tripled, 3 to 4 hours. Pour the
wet dough out of the bowl onto a floured work surface.
Do not punch it down. Flour the top & divide into 12
pieces (or 16 if you want smaller rolls). Have a bowl
of water handy to keep your hands very wet. Flatten
each piece & roll it up lengthwise. Pat them flat,
turn the dough 90 degrees & roll them up again. Shape
each piece into a ball. Set on a floured baking
sheet. Toss a hailstorm of flour over the tops &
cover with a heavy cloth. Leave until doubled, 1 to 1
1/2 hours. Preheat the oven to 425F. Bake the rolls
until they are crusty & golden, about 25 to 30 minutes.
VARIATIONS: Puccia di Grano Duro. Substitute 7 1/2 c
durum flour for the flours above. Knead the dough for
an extra two minutes. Puccia di Uva Passa. Use
raisins, softened in water for 30 minutes, in place of
the olives. Pizzi. Add 1/4 ts to 3/8 ts hot pepper
flakes to the vegetables of Cucuzzara (see recipe) &
folding them into the dough in place of the olives.

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