Una ricetta di
DAGIÙHomemade bread bruschettas with chickpeas, sun-dried tomatoes, and fennel
An easy-to-make homemade bread with a tasty topping of red pesto, chickpeas, and fennel. Perfect for a healthy and tasty appetizer.
Piatti unici
30 min
25 min
Facile
Italia
Sicilia
Prodotti in questa ricetta
Ingredienti
(per 4 persone)
Re-milled durum wheat semolina (1 kg)
225 g
Water
200 g
Dry brewer's yeast
2 g
Malt
1 unit
Salt
5 g
For seasoning:
to taste
Strattu: sun-dried tomato puree (110 g)
to taste
Sicilian chickpeas (500 g)
200 g
Fennel seeds from sicily (45 g)
to taste
Extra virgin olive oil from calabria (500 ml)
to taste
Suggerimenti
Ciotola
Cucchiaio
Placca da forno
Carta da forno
Preparazione
STEP 1 di 7
Combine 50g of flour, yeast, malt, and water in a bowl, mix with a spoon and let rest for 30 minutes.STEP 2 di 7
Add the remaining semolina and salt, knead with the spoon until you get a soft and homogeneous dough.STEP 3 di 7
Cover and let rise for 2 hours.STEP 4 di 7
Divide the dough in two and form two loaves, place them on the baking tray covered with paper, dusted with semolina.STEP 5 di 7
Preheat the oven to 200 degrees and when it reaches temperature, insert the bread.STEP 6 di 7
Bake for 25 minutes and let cool.STEP 7 di 7
Slice and season with sun-dried tomato pesto, chickpeas, fennel, and extra virgin olive oil. Serve.Modalità di conservazione
Store the bread in a paper bag for 2-3 days. Season the bruschettas just before serving.
Altre informazioni
The bread is ideal for making bruschettas to serve as an appetizer or for an aperitif.