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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Puglia
II
Description
The street bread of the Salento — a round, dense roll made from semolina dough enriched with coarsely chopped Cellina di Nardò black olives and whole anchovy fillets mixed into the dough before baking. The olives and anchovy bake into the crumb, releasing their oils and salinity throughout. Eaten as a snack or filled with roasted peppers, tuna or grilled vegetables — the ultimate Salentino panino.
III
The Thread
—Flatbread with olives baked into the dough — the Provençal fougasse; different shape and texture but same olive-in-dough baking principle French
—Olive-enriched flatbread — the Ligurian version uses Taggiasca in a softer dough; puccia is denser and the olives are more assertive Ligurian
—Semolina bread baked with olives — the Moroccan version uses a different shaping but the same semolina-and-olive combination Moroccan
IV
Flavour Context
Dense, yellow and chewy from the semolina; black olive oil and salt permeate the crumb; anchovy adds a background umami rather than fish flavour; the roll is almost a condiment in itself — Salentino street food of pure character
Pillars V — VII
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