The preparation of pucce is a ritual that is consumed with passion and dedication on warm Apulian evenings, when the aroma of fresh bread mingles with the flavors of the Mediterranean. These rustic rolls, characterized by a golden crust and a soft crumb, are enriched with simple yet flavorful ingredients. Their texture is perfect for being filled with a variety of fillings, making them ideal for a picnic lunch or a dinner among friends. The use of sweet spring onions and fresh tomatoes, which are sautéed in extra virgin olive oil, gives the pucce an intense and enveloping flavor, while the pitted olives add a salty touch that enhances everything. This recipe, typical of Apulian tradition, stands out for its versatility: each family has its own variant, which may include ingredients like peppers, cheeses, or aromatic herbs, making each preparation unique. Pucce are perfect for an informal meal, accompanied by local cured meats and cheeses, or they can be served as an appetizer during festivities, when conviviality is the order of the day. The cooking technique, which involves natural leavening thanks to the brewer's yeast, is essential to achieve the right balance between crunchiness and softness. With their intoxicating aroma that wafts during baking, pucce invite you to sit at the table and enjoy the authentic flavors of Puglia, where every bite tells the story of a land rich in culinary traditions.

In a small pan, add 5 tablespoons of oil to sauté the cleaned and sliced spring onions. Add the tomatoes, peeled of their outer skin. Cook while stirring constantly, then add the pitted olives and a pinch of salt. Keep on the heat for a few more minutes and let cool. Meanwhile, mix the flour with the brewer's yeast, salt, and warm water. Add the cooled mixture to the dough, form into rolls, and let them rise for at least an hour. Bake hot (200°).