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Fougasse with chickpea and olive oil purée, pesto and tapenade

Make Fougasse with chickpea and olive oil purée, pesto and tapenade at home with Salt and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tsp
• 4 tbsp
• 5 tbsp

Method (preview)

1. 1

   For the fougasse, preheat the oven to 240C/475F/Gas 9 and preheat a baking stone or upturned baking tray.

2. 2

   Add the salt and water and, holding the bowl with one hand, mix the ingredients with your other hand for 2-3 minutes, or until the mixture comes together as a dough.

3. 3

   Scoop the dough out onto the work surface and continue to knead the dough, stretching and folding it over on itself until it becomes smooth and elastic.

4. 4

   Place the dough into a bowl, cover with cling film and set aside for at least one hour, or until the dough has doubled in size.

5. 5

   Use a plastic spatula to release the dough from the bowl - you should be able to scoop it out easily in one piece and transfer it to the work surface without stretching it.

6. 6

   Be careful not to deflate the dough when handling it, but let it spread out to cover a square of your work surface.

7. 7

   Generously flour the top of the dough.

8. 8

   Reduce the heat to 230C/450F/Gas 8 and bake for 10-12 minutes, or until golden brown.

9. 9

   Add the lemon juice, and pulse until smooth, then add the olive, a little at a time and pulse until the mixture is a quite loose, but not too runny, paste. (You may not need all of the olive oil.)

10. 10

    Add the basil and pulse again, then add the lemon juice and the olive oil, a little at a time, until you have the texture you want.

11. 11

    Season, to taste, with salt. (The key to a good pesto is not to overwork the ingredients, otherwise the basil bruises and will start to turn black and lose its fresh flavour.)

12. 12

    For the tapenade, blend the olives in a food processor until roughly chopped.

13. 13

    Add the remaining ingredients and keep pulsing in short bursts to a coarse paste.