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Ingredients
Pâte à pan bagnat
- 30 g d'huile d'olive extra vierge, et un peu pour huiler
- 220 g d'eau, à température ambiante
-
1
c. à café de sucre en poudre (optional)
or 1 c. à café de poudre de malt (optional) -
20
g de levure boulangère fraîche, émiettée
or 2 c. à café de levure boulangère sèche (8 g) - 400 g de farine de blé
- 1 c. à café de sel
- 500 g d'eau
- 30 g de jus de citron
La garniture
- 100 g d'olives noires dénoyautées
- 20 g de jus de citron
- 1 gousse d'ail
- 2 boules de mozzarella de bufflonne
- 2 tomates cœur-de-bœuf, coupées en rondelles
- 1 botte de radis, émincés en lamelles
- 4 artichauts poivrade, coupés en morceaux
- 150 g de roquette
- Nutrition
- per 1 portion
- Calories
- 2044.8 kJ / 487.3 kcal
- Protein
- 20 g
- Carbohydrates
- 54 g
- Fat
- 18.3 g
- Saturated Fat
- 6.3 g
- Fibre
- 10.8 g
- Sodium
- 653.7 mg
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