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

Homemade bread bruschettas 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. of Servings
  • Re-milled semolina
    Re-milled semolina225g
  • 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
    €3.5
  • Strattu: sun-dried tomato puree (110 g)

    Strattu: sun-dried tomato puree (110 g)

    1 product
    €5
  • Sicilian chickpeas (500 g)

    Sicilian chickpeas (500 g)

    1 product
    €4.5
  • Fennel seeds from Sicily (45 g)

    Fennel seeds from Sicily (45 g)

    1 product
    €5.5
  • Extra virgin olive oil from Calabria (500 ml)

    Extra virgin olive oil from Calabria (500 ml)

    1 product
    €18

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 the baking tray covered with 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 season with sun-dried tomato pesto, chickpeas, fennel, and extra virgin olive oil. Serve.

Suggestions

  • Bowl

  • Spoon

  • Baking tray

  • Baking paper

General Information

Conservation notes

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

Additional information

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

Origin

Italia, Sicilia

Analysis

Lifestyles

Vegetarian - Not suitable
Vegan - Not suitable
Gluten-free - Not suitable
Lactose-free - Not suitable
Fish-free - Not suitable
Nickel-free - Not suitable

Intolerances and allergies

Crustaceans - Suitable
Eggs - Suitable
Fish - Suitable
Peanuts - Suitable
Soy - Suitable
Milk - Not suitable
Nuts - Not suitable
Celery - Suitable
Mustard - Suitable
Sesame - Suitable
Sulphites - Suitable
Lupins - Suitable
Molluscs - Suitable
Legumes - Not suitable
Solanaceae - Not suitable
Flavorings - Suitable
Coffee - Suitable
Monocotyledon - Suitable
Tomato - Not suitable

Macronutrients (100 gr)

Energy (kcal)205.53
Carbohydrates (g)38.48
of which Sugars (g)1.59
Fats (g)1.49
of which Saturates (g)0.2
Protein (g)9.49
Fiber (g)4.88

Nutritional information

  • Proteins
    9.49g·17%
  • Carbohydrates
    38.48g·71%
  • Fats
    1.49g·3%
  • Fiber
    4.88g·9%