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The Lucky's Puccia

Recipe from: Lucky's Puccias

Lucky’s Puccias in Austin, Texas is features yummy Italian sandwiches like their hot pastrami and puccia contadina stuffed with turkey provolone, arugula, tomato and a housemade olive tapenade.

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PUCCIA BREAD
2 tablespoons extra virgin olive oil
1 1/2 cups water
1 1/2 teaspoons salt
1 to 1 1/2 teaspoons yeast (depending on weather)
3 1/4 cup of flour

Heat oven to 500 degrees.

Combine olive oil and water in large bowl. Mix in salt and yeast. Slowly add flour and mix until dough ball forms.

Divide into fourths. Roll out round balls and allow dough to set. It will take about 30 minutes to an hour depending on the weather.

Flatten dough balls in to puccia shape, however be careful not to flatten too much or it will not rise during baking. Drizzle a few drops of olive oil on top of flattened dough and spread with fingertips.

Put bread on sheet pan in pre-heated oven. Cook approximately 10 minutes or until bread puffs up and has nice coloring. For best results, use a wood-burning oven!

CHIPOTLE AIOLI
1 small jar mayo
2 teaspoon chipotle powder
1 clove garlic, very finely chopped OR 1 teaspoon granulated garlic
1 tablespoon lime juice

Mix all ingredients well. Set aside.

BASIL OIL
2 tablespoons olive oil
chopped basil to taste

Mix ingredients together well. Set aside.

THE PLATE
4 Puccia Buns (above)
Chipotle Aioli (above)
Basil Oil (above)
12 slices prosciutto per sandwich
12 slices fresh mozzarella
12 tomato slices
4 large handfuls arugula

Cut open all buns. On bottom half of each bun spread chipotle aioli, then place three slices of prosciutto, mozzarella and tomato. Finish with a handful of arugula. On the top half of the buns, spread the basil oil. Close sandwiches and serve.

Yield: 4 servings