An easy-to-make homemade bread with a tasty topping of red pesto, chickpeas, and fennel. Perfect for a healthy and tasty appetizer.
Combine 50g of flour, yeast, malt, and water in a bowl, mix with a spoon and let rest for 30 minutes.
Add the remaining semolina and salt, knead with the spoon until you get a soft and homogeneous dough.
Cover and let rise for 2 hours.
Divide the dough in two and form two loaves, place them on a baking sheet covered with parchment paper, dusted with semolina.
Preheat the oven to 200 degrees and when it reaches temperature, insert the bread.
Bake for 25 minutes and let cool.
Slice and top with sun-dried tomato pesto, chickpeas, fennel, and extra virgin olive oil. Serve.
Bowl
Spoon
Baking sheet
Parchment paper
Store the bread in a paper bag for 2-3 days. Top 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) | 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 |
