Photo: Mike Kenneally
Fougasse with chickpea and olive oil purée, pesto and tapenade
20 ingredients
30 min + 30 min
Serves 6-8
openrecipes
Bread expert Richard Bertinet gives his recipe for fougasse bread and homemade dips.
Estimated Nutrition (whole recipe, rough)
1240
Calories
55g
Protein
57g
Fat
128g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Pine Nut | 1 oz (28g) | 191 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10g/¼oz fresh yeastyeast
- 500g/1lb 2oz strong bread
- 2 tsp salt
- 350g/12oz water (weighing the water is more accurate)
- 1 x 400g/14oz tinned chickpeas
- 2 garlic
- 1 lemon
- 250ml/9floz extra virgin olive oil
- 110g/4oz pine nuts
- 3 garlic
- 110g/4oz parmesan
- 1 lemon
- 3-4 bunches fresh basil
- 4 tbsp extra virgin olive oil
- sea salt
- 300g/11oz black olives
- 75g/3oz tinned tuna
- 150g/5oz capers
- ½ lemon
- 5 tbsp extra virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes