Fougasse with chickpea and olive oil purée, pesto and tapenade


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


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

For the pesto

For the tapenade