An easy-to-make homemade bread with a tasty topping made from red pesto, chickpeas, and fennel. Perfect for a healthy and flavorful aperitif.
Combine 50g of flour, the yeast, malt, and water in a bowl, stir 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 into two and shape two loaves, place them on a baking sheet lined with parchment paper and sprinkled with semolina.
Preheat the oven to 200 degrees Celsius and when it reaches temperature, put the bread in.
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. Dress the bruschettas just before serving.
The bread is ideal for making bruschettas 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 |
