Tuduu
Homemade bread bruschetta with chickpeas, sun-dried tomatoes, and fennel

Homemade bread bruschetta with chickpeas, sun-dried tomatoes, and fennel

@dagiu

An easy-to-make homemade bread with a tasty topping of red pesto, chickpeas, and fennel. Perfect for a healthy and tasty appetizer.

Difficulty: Easy
Cooking: 25 min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • Re-milled semolina
    Re-milled semolina225g
  • Water200g
  • Dry brewer's yeast2g
  • Malt1unit
  • Salt5g
  • For the topping
  • Sun-dried tomato pesto
    Sun-dried tomato pestoto taste
  • Cooked Sicilian chickpeas
    Cooked sicilian chickpeas200g
  • Fennel
    Fennelto taste
  • Extra virgin olive oil
    Extra virgin olive oilto taste

Purchasable products

  • Re-milled durum wheat semolina (1 kg)

    Re-milled durum wheat semolina (1 kg)

    1 product
    € 3.50
  • Strattu: sun-dried tomato puree (110 g)

    Strattu: sun-dried tomato puree (110 g)

    1 product
    € 5.00
  • Sicilian chickpeas (500 g)

    Sicilian chickpeas (500 g)

    1 product
    € 4.50
  • Fennel seeds from Sicily (45 g)

    Fennel seeds from Sicily (45 g)

    1 product
    € 5.50
  • Extra virgin olive oil from Calabria (500 ml)

    Extra virgin olive oil from Calabria (500 ml)

    1 product
    € 18.00

Preparation

  1. STEP 1 OF 7

    Combine 50g of flour, yeast, malt, and water in a bowl, mix with a spoon and let rest for 30 minutes.

  2. STEP 2 OF 7

    Add the remaining semolina and salt, knead with the spoon until you get a soft and homogeneous dough.

  3. STEP 3 OF 7

    Cover and let rise for 2 hours.

  4. STEP 4 OF 7

    Divide the dough in two and form two loaves, place them on a baking sheet covered with parchment paper, dusted with semolina.

  5. STEP 5 OF 7

    Preheat the oven to 200 degrees and when it reaches temperature, insert the bread.

  6. STEP 6 OF 7

    Bake for 25 minutes and let cool.

  7. STEP 7 OF 7

    Slice and top with sun-dried tomato pesto, chickpeas, fennel, and extra virgin olive oil. Serve.

Suggestions

  • Bowl

  • Spoon

  • Baking sheet

  • Parchment paper

General Information

Storage notes

Store the bread in a paper bag for 2-3 days. Top the bruschetta just before serving.

More information

The bread is ideal for making bruschetta to serve as an appetizer or for an aperitif.

Origin

Italia, Sicilia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)205.98
Carbohydrates (g)38.58
of which Sugars (g)1.59
Fat (g)1.49
of which Saturates (g)0.2
Protein (g)9.5
Fiber (g)4.88
Sale (g)0.3
  • Proteins
    9.5g·17%
  • Carbohydrates
    38.58g·71%
  • Fats
    1.49g·3%
  • Fibers
    4.88g·9%