Recipe courtesy of Lucky's Puccias and Pizzeria
Show: Eat St.
Episode: Getting Lucky
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The Lucky's Puccia
Total:
1 hr 35 min
(includes rising time)
Active:
25 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 35 min
(includes rising time)
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Puccia Bread:
  • 2 tablespoons extra-virgin olive oil, plus more for brushing 
  • 1 1/2 teaspoons salt 
  • 1 to 1 1/2 teaspoons yeast (depending on weather) 
  • 3 1/4 cups all-purpose flour 
Chipotle Aioli:
  • 1 small jar mayonnaise
  • 2 teaspoons chipotle powder 
  • 1 tablespoon lime juice 
  • 1 clove garlic, very finely chopped or 1 teaspoon granulated garlic 
Basil Oil:
  • 2 tablespoons olive oil 
  • Chopped fresh basil
  • 12 slices prosciutto
  • 12 slices fresh mozzarella 
  • 12 tomato slices 
  • 4 large handfuls arugula 

Directions

For the bread: Preheat the oven to 500 degrees F. Combine 1 1/2 cups water and the olive oil in a large bowl. Mix in the salt and yeast. Slowly add in the flour and mix until a dough ball forms. Divide the dough into 4 sections. Roll out into round balls, and then let rise, 30 minutes to 1 hour.

Flatten the dough balls into round Puccia shapes, being careful not to flatten too much or it will not rise during baking. Drizzle a few drops of olive oil on top and spread with your fingertips.

Put the breads on a baking sheet and bake until the bread puffs up and has nice coloring, about 10 minutes. For best results, use a wood-burning oven!

For the chipotle aioli: Mix together the mayonnaise, chipotle powder, lime juice and garlic.

For the basil oil: Mix together the olive and chopped basil to taste.

Cut open all the buns. Spread chipotle aioli on the bottom of each, then top with 3 slices of prosciutto, mozzarella and tomato. Finish with a handful of arugula. Spread the top buns with basil oil, and then close the sandwiches and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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