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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.

BakingVegetarianSide DishBreadDips
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
CondimentsSauces
150
g
Capers
drained
Dairy
110
g
Parmesan
grated
Fruits
1
piece
Lemon
juice only
1
piece
Lemon
juice only
0.5
piece
Lemon
juice only
GrainsCereals
500
g
Strong Bread Flour
LegumesPulses
400
g
Chickpeas
tinned, drained and rinsed well
Liquids
350
g
Water
NutsSeeds
2
tsp
Salt
2
piece
Garlic
roughly chopped
110
g
Pine Nuts
3
piece
Garlic
roughly chopped
3
bunch
Basil
fresh
1
piece
Sea Salt
to taste
OilsFats
250
ml
Extra Virgin Olive Oil
use as needed for purée
4
tbsp
Extra Virgin Olive Oil
5
tbsp
Extra Virgin Olive Oil
Seafood
75
g
Tuna
tinned in olive oil
Vegetables
300
g
Black Olives
stones removed

Method

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