The Lucky’s Puccia

The Lucky’s Puccia

Recipe courtesy of Lucky’s Puccias and Pizzeria

  • 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


  1. For the bread: 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!

  4. For the chipotle aioli: Mix together the mayonnaise, chipotle powder, lime juice and garlic.

  5. For the basil oil: Mix together the olive and chopped basil to taste.

  6. Cut open all the buns. Spread chipotle aioli on the bottom of each, then top with 3 slices of prosciutto, mozzarella and tomato. Finish with a handful of arugula. Spread the top buns with basil oil, and then close the sandwiches and serve.