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Recipes 

The Lucky’s Puccia

Marc Coffey

The Lucky’s Puccia

Recipe courtesy of Lucky’s Puccias and Pizzeria

Ingredients

  • Total: 1 hr 35 min (includes rising time)

  • Active: 25 min

  • Yield: 4 servings

Puccia Bread:

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 1/2 teaspoons salt
  • 1 to 1 1/2 teaspoons yeast (depending on weather)
  • 3 1/4 cups all-purpose flour

Chipotle Aioli:

  • 1 small jar mayonnaise
  • 2 teaspoons chipotle powder
  • 1 tablespoon lime juice
  • 1 clove garlic, very finely chopped or 1 teaspoon granulated garlic

Basil Oil:

  • 2 tablespoons olive oil
  • Chopped fresh basil
  • 12 slices prosciutto
  • 12 slices fresh mozzarella
  • 12 tomato slices
  • 4 large handfuls arugula

Directions

For the bread:

  1. Preheat the oven to 500 degrees F. Combine 1 1/2 cups water and the olive oil in a large bowl. Mix in the salt and yeast. Slowly add in the flour and mix until a dough ball forms. Divide the dough into 4 sections. Roll out into round balls, and then let rise, 30 minutes to 1 hour.

  2. Flatten the dough balls into round Puccia shapes, being careful not to flatten too much or it will not rise during baking. Drizzle a few drops of olive oil on top and spread with your fingertips.

  3. Put the breads on a baking sheet and bake until the bread puffs up and has nice coloring, about 10 minutes. For best results, use a wood-burning oven!

For the chipotle aioli:

  1. Mix together the mayonnaise, chipotle powder, lime juice and garlic.

For the basil oil:

  1. Mix together the olive and chopped basil to taste.

Cut open all the buns.

  1. Spread chipotle aioli on the bottom of each, then top with 3 slices of prosciutto, mozzarella and tomato.

  2. Finish with a handful of arugula.

  3. Spread the top buns with basil oil, and then close the sandwiches and serve.