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

Name: Homemade bread bruschetta with chickpeas, sun-dried tomatoes, and fennel
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Italia
Ingredients: 225 g Re-milled semolina; 200 g Water; 2 g Dry brewer's yeast; 1 unit Malt; 5 g Salt; to taste For the topping; to taste Sun-dried tomato pesto; 200 g Cooked Sicilian chickpeas; to taste Fennel; to taste Extra virgin olive oil

@dagiu

Category: Mains

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

Difficulty: Easy

Cooking time: 25 minCooking: 25 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

@dagiu

Ingredients

No. Servings

Re-milled semolina225g
Water200g
Dry brewer's yeast2g
Malt1unit
Salt5g
For the topping
Sun-dried tomato pestoto taste
Cooked sicilian chickpeas200g
Fennelto taste
Extra virgin olive oilto taste

Purchasable products

Strattu (110 g)

1 product

£ 4.35

Preparation

STEP 1 OF 7
Combine 50g of flour, yeast, malt, and water in a bowl, mix with a spoon and let it rest for 30 minutes.
STEP 2 OF 7
Add the remaining semolina and salt, knead with the spoon until you get a soft and homogeneous dough.
STEP 3 OF 7
Cover and let rise for 2 hours.
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.
STEP 5 OF 7
Preheat the oven to 200 degrees and when it reaches temperature, insert the bread.
STEP 6 OF 7
Bake for 25 minutes and let cool.
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 a starter or for an aperitif.

Origin

Italia, Sicilia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 7

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

STEP 2 OF 7

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

STEP 3 OF 7

Cover and let rise for 2 hours.

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.

STEP 5 OF 7

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

STEP 6 OF 7

Bake for 25 minutes and let cool.

STEP 7 OF 7

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

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