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Fougasse with chickpea and olive oil purée, pesto and tapenade

Bread expert Richard Bertinet gives his recipe for fougasse bread and homemade dips.

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For the fougasse

  • 10g/¼oz fresh yeast (or 1 x 7g sachet fast action yeast)
  • 500g/1lb 2oz strong bread flour
  • 2 tsp salt
  • 350g/12oz water (weighing the water is more accurate)

For the chickpea and olive oil purée

  • 1 x 400g/14oz tinned chickpeas, drained and rinsed well
  • 2 garlic cloves, roughly chopped
  • 1 lemon, juice only
  • 250ml/9floz extra virgin olive oil

For the pesto

For the tapenade