RECIPE / ONE REALIZATION

Puddica

This recipe for a traditional puddica calls flour, yeast, extra virgin olive oil, salt, sugar, and water for the dough, and tomatoes, oregano, and extra virgin olive oil for the topping.

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Servings: 1
Preparation: 1 hr 10 min
Cooking: 30 min
Total: 1 hr 40 min

RECIPE INGREDIENTS

800g (1.76 lbs) flour
25g (0.9 oz) fresh yeast
2 tsp salt
1/2 tsp sugar
2 tbsp extra-virgin olive oil
water, enough to make the dough soft
125g (4.4 oz) ripe cherry tomatoes
1/2 tsp oregano

METHOD

01
Mix the flour, salt, yeast, sugar, olive oil, and water to make a soft dough.
02
Let the dough rest for an hour.
03
Place the dough into a deep baking dish and flatten it with your hands.
04
Press the ripe tomatoes into the dough with your thumbs.
05
Sprinkle the puddica with oregano.
06
Add a final drizzle of olive oil.
07
Bake the puddica at 250°C (480°F) for 30 minutes, then serve.

OTHER REALIZATIONS

1 other variations

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Puddica with Capers

2 hr 20 min

This variant of puddica, besides tomatoes and oregano, is also topped with capers.

USEFUL NOTES

What to pay attention to

YEAST

When mixing yeast with sugar and water, make sure that the water isn't cold - it should be warm or at least lukewarm in order for the yeast to rise properly.

TOMATOES

Although the only necessary thing for the tomatoes is their ripeness, some recipes suggest to first dip them into boiling water, peel them, and then cut them into wedges before removing the seeds.

RULE OF THUMB

The term puddica is derived from the Latin pollex or thumb (policce), referring to the practice of making small indentations in the dough with one's thumbs, or sometimes with a whole fist.