A Glimpse Of Food

Pizzi leccesi are small and tasty bread filled with black olives, cherry tomatoes and onion. They are really delicious and remind me of all my trips in Salento.

I pizzi, like every product of my land, have ancient and peasant origins. In fact these small rustic bread constituted the lunch of the farmers who used to spend long days outside their home, in the fields. Easy to prepare and with typically Mediterranean ingredients.

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PREP TIME: 10 min

COOK TIME: 20 min

REST TIME: 1 hour

TOT: 1 h and 30 min

SERVES: 2 people

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INGREDIENTS

300 gr / 10 oz. all purpose flour

100 gr/ 3.5 oz. semolina flour

1 packet of active dry yeast

190 gr / 6.7 oz. of cherry tomatoes

100 gr/ 3.5 oz. black pitted olives

half sweet onion

100 ml / 3.38 fl. oz. of water

salt and olive oil to taste

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1. Mix the two flours and the baking powder in a bowl.
2. Cut the onion into small cubes, do the same with the tomatoes and then cut the olives into rounds. Prepare this mixture in a separate bowl and season it with salt and olive oil.
3. Add the mixture to the bowl of flour and mix everything with water. Stir until a sticky dough is obtained.
4. Let the mixture rise.
5. Work the mixture on a floured table. Obtain small loafs and place them on a baking sheet covered with parchment paper.
6. Let it rise again for a few minutes.
7. Bake “i pizzi” at 180 degrees for 20 minutes.
8. Allow them to cool before serving. “I pizzi” can also be eaten cold or take to work the next day.