Today, we're journeying to the sun-drenched fields of Puglia, Italy, to bring you the rustic charm of our Pugliese bread recipe. This traditional loaf, with its irresistibly crispy crust and airy, moist interior, is a testament to the region's rich agricultural heritage. Perfect for sandwiches, dipping, or simply enjoying with a slather of butter, this bread is sure to become a staple in your kitchen.
Did you know that Pugliese bread has its roots in the "breadbasket" of Italy, the Puglia region? This area is renowned for its durum wheat, which gives the bread its distinctive yellow hue and hearty texture. The inclusion of mashed potatoes is a unique twist, contributing to the bread's softness and moisture. Traditionally, this bread was baked in communal ovens, where families would gather, sharing not just the ovens but also stories and laughter.
This versatile bread pairs wonderfully with a variety of dishes. Enjoy it as a base for bruschetta topped with fresh tomatoes, basil, and olive oil. It's also perfect for accompanying hearty soups and stews, soaking up every last bit of delicious broth. For a simple yet delightful snack, toast slices and spread with a rich tapenade or creamy ricotta.
To keep your Pugliese bread fresh, store it in a paper bag at room temperature for up to two days. For longer storage, wrap it tightly in aluminium foil and place it in a plastic bag before freezing. The bread can be frozen for up to three months.
To enjoy your bread as if it were freshly baked, preheat your oven to 180°C (350°F). Place the bread directly on the oven rack or on a baking sheet and heat for 10-15 minutes. This will help revive the crust’s crispiness and the interior's softness. Avoid microwaving, as it can make the bread tough and chewy.
We'd love to hear how your Pugliese bread turned out! Share your baking adventures in the comments below and let us know your favourite ways to enjoy this delicious loaf. Don't forget to subscribe to our newsletter for more traditional recipes and culinary tips straight from the heart of Ireland and beyond.
Experience the authentic taste of Italy with this Pugliese bread recipe. Featuring a crispy crust and a tender, airy crumb, this rustic loaf is perfect for sandwiches, dipping, or enjoying with a simple spread. Made with a mix of strong white bread flour, durum semolina, and a touch of mashed potatoes, this bread brings the traditional flavours of Puglia right to your kitchen.
In a large bowl, dissolve 1/4 tsp active dry yeast in 180 ml of room temperature water.
Add 300 g of strong white bread flour and mix until a dough forms.
Cover the bowl with plastic wrap and let it sit at room temperature for 12-16 hours. The biga should triple in volume and become bubbly.
In a large mixing bowl, combine 300 g of prepared biga, 200 g of strong white bread flour, 200 g of fine durum semolina, 5 g of active dry yeast, and 100 g of mashed potatoes.
Gradually add 250 ml of lukewarm water while mixing until a sticky dough forms.
Cover the bowl with a damp cloth and let the dough rest for 30 minutes to allow the flour to fully absorb the water.
Knead the dough on a lightly floured surface or in a stand mixer with a dough hook for about 10 minutes until smooth and elastic.
Let Dough Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for about 1 hour or until doubled in size.
Shape Dough: Turn the dough out onto a lightly floured surface and shape it into a round loaf. Place it in a floured banneton or a bowl lined with a floured cloth.
Final Rise: Cover and let it rise for another 1-1.5 hours until it has nearly doubled in size.
If using a baking stone, transfer the loaf onto the stone and reduce the oven temperature to 220°C (430°F). If using a Dutch oven, carefully place the dough into the preheated pot, cover with the lid, and bake for 20 minutes.
Remove the lid and bake for an additional 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Transfer the bread to a wire rack and let it cool completely before slicing.
Once the bread has cooled completely, slice it with a serrated knife.
Serve the Pugliese bread as a base for bruschetta, alongside soups, or simply with butter and jam.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
