Puccia with fava bean puree, wild chicory, and roasted octopus

When the sea reaches the plate—and the land answers.

Sea & Land of Puglia

Puccia bread with fava bean purée, wild chicory, and roasted octopus

Some pairings need no explanation. You just have to taste them.

The fava bean purée tastes of the most authentic Salento – that of the masserias, the olive trees, the stone-baked bread. The wild chicory brings the clean bitterness of the earth. The roasted octopus concludes everything with a taste of the sea: crispy on the outside, tender on the inside.

The Puccia Tradizionale Altamarea brings these three elements together without overpowering them. The dough made with seawater amplifies the flavors of the filling instead of crushing them. It's a matter of balance – and it works here.

Ingredients

(for 2 people)

For the filling:

2 Altamarea Traditional Pucce
300 g cooked octopus (tentacles)
200 g dried peeled fava beans (or ready-made fava bean purée)
150 g chicory sprouts (or wild chicory)
2 cloves garlic
Olive oil as needed
Salt as needed
Fresh or dried chili pepper (optional)

For the fava bean purée (if homemade):

200 g dried peeled fava beans
1 bay leaf
3-4 tablespoons olive oil
Salt as needed

STEP-BY-STEP GUIDE

Method

1 – Prepare the fava bean purée(if using ready-made purée, skip to step 3)

Soak the dried fava beans in cold water for at least 4 hours (or overnight). Drain them, cover them with cold water in a saucepan with the bay leaf, and bring to a boil. Cook over low heat for 40-50 minutes until the fava beans easily fall apart. Drain excess water, blend or mash with a fork, add plenty of extra virgin olive oil, and season with salt. The purée should be thick but creamy.

2 – Cook the chicory

Wash and clean the chicory, removing the tougher stems. Cook them in salted boiling water for 5-6 minutes, then drain. In a pan, heat a drizzle of oil with garlic and chili, add the chicory, and sauté over high heat for 2-3 minutes. Adjust salt to taste.

3 – Roast the octopus

If you have pre-boiled octopus, cut the tentacles into 4-5 cm pieces. Heat them in a very hot pan (or on a grill) with a drizzle of oil for 3-4 minutes, turning only once, until a golden crust forms. Do not move them continuously: the color is key.

4 – Heat the "puccia" bread

Place the Puccia Altamarea in the oven at 180°C for 5-7 minutes, or on a hot griddle for 3-4 minutes per side. The surface should become crispy, and the inside should remain soft.

5 – Assemble

Cut the puccia bread in half. Spread a generous layer of fava bean purée on the base. Add the chicory. Top with the roasted octopus pieces. A drizzle of raw extra virgin olive oil before closing – this is not optional.

Why this recipe

Three ingredients, three textures, three flavors—and none overpowers the other.

The fava bean puréeis the base: creamy, enveloping, earthy. The wild chicorybrings acidity and bitterness, breaking the sweetness of the fava beans. The roasted octopusadds protein, chewiness, and a marine note that ties everything back to the origin of the puccia itself.

The Altamarea dough with seawater works well with this filling because it is aerated and light: it supports the weight of the filling without becoming gummy, and the absence of added salt prevents the puccia from overpowering the more delicate flavors of the wild chicory.

Tips to avoid making mistakes

Tough octopus?This means it wasn't cooked enough, or that you skipped the "resting" period after boiling. Let it cool in the cooking water before roasting.

Mashed potatoes too runny?Cook for a few more minutes over low heat, uncovered, stirring. Or add a spoonful of rehydrated and blended stale bread.

Chicory too bitter?Change the water halfway through cooking, or use turnip greens which have a milder bitterness.

Puccia splitting open?Heat it before opening — the dough needs to be warm and pliable so it doesn't fall apart.

Variants

Lighter version:
Replace the roasted octopus with pink shrimp sautéed with garlic and parsley. Same contrast, less structure.

Gourmet version:
Add a quenelle of burrata stracciatella on the base, under the fava bean purée. The fat from the stracciatella softens the purée and creates an additional layer of creaminess.

Quick version (under 15 minutes):
Use jarred fava bean purée (ready-made, high quality), frozen chicory sautéed in a pan, and pre-grilled octopus from the deli counter.

Storage and Preparation

Fava Bean Purée:Store in the refrigerator for up to 3 days in an airtight container. Reheat by adding a tablespoon of hot water and a drizzle of olive oil.
Cicorielle:Store sautéed for 2 days in the refrigerator.
Octopus:Store roasted tentacles for up to 2 days in the refrigerator, reheat in a pan for 1-2 minutes over high heat.
Assemble only when serving— a puccia filled in advance will become soggy and lose its crispness.

This recipe pairs well with

Traditional Puccia Altamarea

dough made with seawater, open crumb, crust that holds the filling without collapsing.

DISCOVER IT NOW

Frequently Asked Questions

FAQs

Can I use frozen octopus?

Yes. Frozen octopus is often more tender than fresh because the freezing process breaks down muscle fibers. Thaw it slowly in the fridge (not in hot water) and then proceed as per your recipe.

How do I heat puccia without it drying out?

Oven at 180°C for a maximum of 7 minutes, or hot griddle on medium heat for 3-4 minutes per side. If using the oven, wrap the puccia in aluminum foil for the first 4 minutes, then uncover to get a crispy crust.

Can I make this recipe with Multigrain Puccia bread?

Yes—the more intense profile of the Multicereali pairs well with bitter chicory. It changes the balance slightly: the "earthy" filling is amplified. Give it a try.

Where can I find chicory if I can't find it fresh?

Well-stocked supermarkets or shops specializing in Apulian products. Alternatively: turnip greens (similar, with a softer bitterness) or chicory (a sharper bitterness, works well with octopus).

Is Altamarea puccia already salted? Do I need to adjust the filling?

Puccia Altamarea is made with seawater, but its sodium content is 40% lower than traditional bread. The filling should be seasoned as usual—don't skimp on the EVOO.