An extremely easy homemade bread to prepare, with a tasty topping based on red pesto, chickpeas and fennel. Perfect for a healthy and delicious aperitif.
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Combine 50 g of flour, the yeast, the malt and the water in a bowl, mix with a spoon and let rest for 30 minutes.
Add the remaining semolina and the salt, kneading with the spoon until you get a soft, smooth dough.
Cover and let rise for 2 hours.
Divide the dough in two and shape two loaves, placing them on a baking tray lined with parchment paper and dusted with semolina.
Preheat the oven to 200 degrees and, once it reaches temperature, put in the bread.
Bake for 25 minutes and let cool.
Slice and season with sun-dried tomato pesto, chickpeas, fennel and extra virgin olive oil. Serve.
Bowl
Spoon
Baking tray
Baking paper
Store the bread in a paper bag for 2-3 days. Dress the bruschetta just before serving.
The bread is ideal for making bruschetta to serve as an appetizer or for an aperitif.
Italia, Sicilia
| Energy (kcal) | 345.89 |
| Carbohydrates (g) | 62.93 |
| of which Sugars (g) | 3.53 |
| Fat (g) | 2.73 |
| of which Saturates (g) | 0.39 |
| Protein (g) | 15.76 |
| Fiber (g) | 7.51 |
| Sale (g) | 0.5 |
