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Puccia Bread with Chipotle Aioli, Basil Oil, Prosciutto and More

Italian food lovers take note: You are sure to love this outstanding recipe courtesy of Lucky's Puccia which was featured on the Cooking Channel's Eat Street.

Ingredients

Puccia Bread:

2 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 teaspoons Himalayan or sea salt
1 to 1 1/2 teaspoons yeast (depending on weather)
3 1/4 cups unbleached 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 extra virgin olive oil
Chopped fresh basil

Fillings:

12 slices prosciutto
12 slices fresh mozzarella
12 tomato slices
4 large handfuls arugula

*Make your own healthier soy and canola free mayonnaise with one of the recipes here:

Homemade Soy and Canola Free Mayonnaise

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

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:

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

For the Basil Oil:

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

Final Assembly:

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.

Makes 4 servings

Recipe courtesy Lucky's Puccias Show: Eat Street Episode: Getting Lucky

Original recipe and image source: http://www.cookingchanneltv.com/recipes/the-luckys-puccia.html

    

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