Fougasse with Chickpea and Olive Oil Purée, Pesto and Tapenade
Expert baker Richard Bertinet shares a recipe for traditional French fougasse bread served with homemade chickpea purée, pesto, and tapenade.
Estimated Nutrition
Calories
892.1
kcal / serving
5352.4 kcal total
Carbs
80.4g
per serving
482.1 g total
Fat
70.2g
per serving
421.2 g total
Protein
19.8g
per serving
118.6 g total
Cook Time
12
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
10
g
Fresh Yeast
or one 7g sachet fast action yeast
Dairy
110
g
Parmesan
grated
Fruits
1
piece
Lemon
juice only
GrainsCereals
500
g
LegumesPulses
400
g
Chickpeas
tinned, drained and rinsed well
Liquids
350
g
NutsSeeds
OilsFats
250
ml
Extra Virgin Olive Oil
use as needed for purée
Other
300
g
Black Olive
stones removed
Seafood
75
g
Tuna
tinned in olive oil
Vegetables
150
g
Caper
drained
Method
1
2
3
4
5
6
7
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9
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17