Lecce

Instructions:

1. In a large mixing bowl, combine the plain flour, instant yeast, and salt. Mix well.
2. Make a well in the centre of the flour mixture and pour in the lukewarm water and olive oil. Stir until a dough forms.
3. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
6. Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a ball and then flatten them into rounds, about 1cm thick.
7. Place the dough rounds on the prepared baking tray and let them rest for another 15 minutes.
8. After resting, use your fingers to create slight indentations on the surface of each dough round.
9. Top each dough round with slices of tomato and mozzarella. Season with salt and pepper to taste, and scatter some fresh basil leaves over the top if desired.
10. Bake in the preheated oven for 15-20 minutes or until the puccia are golden brown and the cheese is melted and bubbly.
11. Remove from the oven and let the Tomato & Mozzarella Puccia cool slightly before serving.
12. Enjoy your homemade Tomato & Mozzarella Puccia warm as a delicious snack or light meal!

Feel free to adjust the toppings according to your preferences, adding ingredients like olives, prosciutto, or pesto for extra flavour. Enjoy your homemade puccia!

If you don’t fancy making your own, come by our restaurant in London’s Canary Wharf and enjoy a freshly baked Puccia for just £14 on our lunch menu. Click here for more details.