Black Olive Cheeks (Puccia)

From Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

Cookbook

Author(s): Daniel Leader, Lauren Chattman

Page 179

Cuisine: Italian

Course: Breads

Reviews

1 reviews, average rating 5.0 / 5

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kateq

11 years ago

★ ★ ★ ★ ★ 5/5

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The only drawback to this quite delicious bread is its color--the black olives give the dough a less than beautiful grayish hue. This recipe makes great rolls or a few loaves--when baking it in loaves, I use bannetons. I have found a slightly higher oven temperature works well for loaves. The name "cheeks" is apt-- while there's good chew, there's also a very pleasing softness to these rolls/loaves.

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