Puccia-Olive Studded Rolls

Ingredients

8 gr yeast
80 ml warm water
700 ml water at room temperature
1 biga pugliese
700 gr unbleached all-purpose flour
130 gr wheat flour
8 gr salt
16 if you want smaller rolls

Instructions

until they are crusty & golden, about 25 to 30 minutes. VARIATIONS: Puccia di Grano Duro. Substitute 7.5 c durum flour for the flours above. Knead the dough for an extra two minutes. Puccia di Uva Passa. Use raisins, softened in water for 30 minutes, in place of the olives. Pizzi. Add quarter ts to 0.375 ts hot pepper flakes to the vegetables of Cucuzzara (see recipe) & folding them into the dough in place of the olives.