In autumn, when the colors of nature intensify and the air becomes cooler, Puddica emerges as a symbol of warmth and comfort at the table. This dish, typical of the Apulian tradition, presents itself as a rustic focaccia made with potatoes, flour, and yeast, capable of providing a soft texture and a flavor that evokes the scents of the countryside. The potatoes, a fundamental ingredient, give a natural sweetness and a unique softness, while the risen dough, enriched with a pinch of sugar and extra virgin olive oil, transforms into a perfect base to hold a rich filling of onions, black olives, capers, and tomatoes. This combination of elements not only makes Puddica a substantial dish but also a true triumph of Mediterranean flavors. The origins of Puddica are rooted in the Apulian peasant tradition, where each family had its own variant, often enriched with fresh seasonal ingredients, depending on availability. It is a dish that lends itself to multiple occasions: ideal to serve as an appetizer during a family lunch, perfect for an informal dinner among friends, or as a substantial snack to enjoy during a walk in the fields. Its versatility makes it an excellent choice as a leftover dish, allowing for the best use of leftover vegetables and ingredients. Preparing Puddica is an act that celebrates the bond with the land and tradition, bringing to the table a piece of Puglia that, with its simplicity and genuineness, conquers everyone.

Boil the potatoes, peel them while still hot and mash them, then mix in the flour adding the yeast dissolved in warm water and the necessary water to obtain a consistent dough. Then, salt and add a pinch of sugar along with a little olive oil; let it rest and rise for at least a couple of hours in a warm place. Take the onions and boil them in a little water for 5-10 minutes. Once done, drain the water well, add 3 tablespoons of oil to sauté without letting the onion color. At this point, add the capers and the tomatoes, chopped into pieces, and mix the filling well. Remove from heat and add the olives. Place the risen dough in an oiled baking dish and distribute the prepared filling mixture; cover with another layer of dough, brushing it with a little oil; place in a preheated oven (200°C) and bake for almost an hour.