Puccia with Olives – Rustic Bread from Southern Italy

In this video, we’re making puccia salentina, a rustic Italian bread from the beautiful region of Apulia in southern Italy! If you’ve been to Salento, you’ve probably already tasted this – but homemade puccia? That’s another level. Soft, aromatic, and full of flavor! Spectacular 🤪

Whether you eat it plain, stuffed with your favorite fillings, or paired with a cold beer, this olive bread is always a hit.

👉 Scroll down for the full list of ingredients and baking tips!

📍 Tried this recipe? Let me know in the comments! If you’re from Puglia or have your own variation, feel free to share it – Italian cooking is all about sharing! 💬

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📝 Ingredients for about 5 small loaves:
500 g semolina flour (remilled durum wheat)
→ about 4 cups

350 ml water (room temperature)
→ 1 ½ cups

15 g fresh brewer’s yeast (or 5 g dry yeast)
→ 0.5 oz fresh yeast or 1 tsp dry yeast

10 g salt
→ 2 tsp

5 g sugar
→ 1 tsp

30 ml extra virgin olive oil
→ 2 tbsp

150 g black olives (preferably small and pitted)
→ 1 cup

🔥 Baking:
Preheat oven to 250°C / 480°F (static oven)

Bake for 15–20 minutes

For a crunchier crust: bake at 220°C / 430°F for 20–22 minutes

📌 Tips:
✔️ Use small flavorful olives (like taggiasca or similar)
✔️ Can be frozen after baking, or stored for 1–2 days
✔️ Perfect with sun-dried tomatoes, tuna, grilled veggies, or cheese!

📺 Check out the video where I make fresh tomato sauce for eggplant parmigiana, too!
🌐 Written recipe (when I have time to post it 😅): www.cuoredicioccolato.it

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Spectacular. Have you ever been in the south of Italy? Apulia Sento. If you have been, probably you already try it. Now you can make it at home. If you have never been here and now you will make it after you want to move to Italy. This is called Pucha Con is spectacular bread with olives. For the recipe, see you after the intro. [Music] Waiting for the melt in the water. I can read you the ingredient. So don’t worry, you have also the list of the ingredient under the video. So if you will do this recipe another time, h you don’t remember the ingredient, you can check directly the list without watching the video again. So you need 500 g of durum wheat seimolina flour, 350 ml of water. Inside I put 50 gram of fresh yeast because in Italy it’s so easy to find. If you use dry yeast, five gram are enough. 10 g of salt, 5 g of sugar, 30 ml of extra virgin olive oil that more or less are 2 tbsp. And 150 grams of black olives. This one are the homemade from me. You already watch the video here on the channel. If you have kids and you have know the homemade one, buy the one without the pit inside. So to avoid any kind of problem because you can break your teeth, they can eat the stone. Many problems. If you use the homemade wine, they need to learn how to eat it. If you buy it, buy it without stone. How does it work? Now that the yeast melt in the water, we can add half of the flour. Stir very well. After the sugar, the salt, the oil still very well and the remnant flour. We cover our dough and we wait 1 hour. During this time, you already take my basil because now we prepare the tomato sauce for my eggplant parmyana parmesan. I don’t know how you call it in English. Finally, Robert, I will do the video for you. But no, now you will see the parigana in the next video. So, see you in 1 hour. After 1 hour, the dough is already the double. We can add the olives. This why are with the pit. So remember, please be careful. 150 g of olives. Mix the olives with the dough we covered and we should wait 30 minutes after we will shape our loaf of bread. Little bit of flour on the baking pot. And now we can shape our bread also. A little bit of flour on the dough so it will be easier. I will do five, six loaf of bread. Now we cover them and we turn on our oven at the maximum power without fan. When you reach the temperature in Italy, usually is 230 250 Celsius degree, you can put your bread inside the oven and bake for more or less 20 minutes. Keep an eye on your bread, especially the first time that you make it. And after 15 minutes at 150 Celsius degree, they’re ready. If you want them more crunchy outside, you can leave few minutes more or you can decrease the temperature and increase the time. But because I want soft inside, the color now is perfect. So let’s test it. This M is Really spectacular. Let’s try first the olive. Spectacular is already olive and bread together. Perfect for an appetizer or apparative. Let’s try the bread without the olive. Spectacular. Especially with the beer, homemade beer. Maybe if you have make some homemade cheese or some homemade cold cut together will be spectacular. Okay guys, remember to subscribe to the channel to leave a like it to let us know if you have been in Apulia in Sento. So, if you have taste it here or if you try the recipe, let us know if you like it. Remember to share the video with your friends to help the channel to grow. Bye-bye. Spectacular. After I will test it with my homemade cheese, but you will see the video. You will see the recipe in a different video. Bye-bye. Also, these homemade olives are really spectacular.