Authentic Puddica Recipe
Brindisi, Italy
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Introduction & history
Puddica is a simple Italian flatbread originating from Puglia. It consists of a dough (made with flour, yeast, salt, sugar, water, and olive oil) that is traditionally topped with ripe tomatoes and sprinkled with oregano in the traditional version, but there are also versions with added capers, garlic, onions, prosciutto, black olives, and hot peppers.
Cooking tips
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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.
Recipe variations
Puddica
PREP 1h 10min
COOK 30min
READY IN 1h 40min
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.
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
Preparation
Mix the flour, salt, yeast, sugar, olive oil, and water to make a soft dough.
Let the dough rest for an hour.
Place the dough into a deep baking dish and flatten it with your hands.
Press the ripe tomatoes into the dough with your thumbs.
Sprinkle the puddica with oregano.
Add a final drizzle of olive oil.
Bake the puddica at 250°C (480°F) for 30 minutes, then serve.
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