Cracked black pepper & figgy bread

Cracked black pepper & figgy bread

A fiery hit that goes well with cheese

Difficulty and servings

Easy

Cuts into about 12 slices

Preparation and cooking times

Preparation time

Prep 1 hr 30 mins

Cook time

Cook 45 mins

Freezable

Method

  1. In a large bowl, stir together the flour, pepper, salt and yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
  2. Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 1 hr or until doubled in size. Heat oven to 200C/fan 180C/gas 6. When the dough has risen, knead it again to incorporate the figs, by pushing the dough and lightly kneading them in. Don't overwork the dough; it can look quite rough.
  3. Shape the dough into a rough oval and put on a lightly floured baking sheet. Using scissors, slash the top of the loaf and sprinkle over a little flour. Leave it to rise again, uncovered, until slightly swelled, about 10-15 mins (if the kitchen is warm). Bake for 40-45 mins until it sounds hollow when you tap it underneath, then cool on a wire rack.

Nutrition per slice

266 kcalories, protein 8g, carbohydrate 56g, fat 3 g, saturated fat 1g, fibre 4g, salt 0.88 g

Recipe from Good Food magazine, September 2004.

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Latest comments and suggestions

Results 1-20

  • Binder photo Freja

    09 July 2008

    Freja rated and commented on this recipe

    5 stars

    A great recipe! Loved it. Tried some goat cheese to it, and it was fab.

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  • Binder photo louisa

    16 March 2009

    louisa rated and commented on this recipe

    5 stars

    Used the breadmaker for the dough so figs were distributed evenly. Really tasty - had with different cheeses and chutney. Was a real hit!

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  • Binder photo easter_blizzard

    05 May 2009

    easter_blizzard rated and commented on this recipe

    5 stars

    Five stars given by my partner, who liked this bread very much!

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  • Binder photo easter_blizzard

    05 May 2009

    easter_blizzard commented on this recipe

    I used wholemeal flour instead of strong white, but it still came out delicious. Very easy and quick to make! If you are a beginner, this is definitely a good bread to start with. Your guests will be impressed. :-)

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  • Binder photo Noop

    06 June 2009

    Noop rated and commented on this recipe

    5 stars

    Impressive and very simple to make.

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  • Binder photo Simpkins

    22 June 2009

    Simpkins commented on this recipe

    Very very good!

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  • Binder photo Alfiewalks

    16 February 2010

    Alfiewalks rated this recipe

    5 stars

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  • Binder photo yotchef

    18 March 2010

    yotchef rated this recipe

    5 stars

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  • Binder photo hippychippy

    23 April 2010

    hippychippy commented on this recipe

    tried this bread with roasted garlic cloves folded into the dough instead of figs. Absolutely gorgeous! Great with a nice chowder .

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  • Binder photo Swirlgirl

    20 May 2010

    Swirlgirl rated and commented on this recipe

    5 stars

    This is amazing! I roasted some garlic and threw it in the mix - delicious....

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  • Binder photo Candida

    26 October 2010

    Candida rated and commented on this recipe

    5 stars

    Fantastic, used some roasted peppers out of a jar in it with a little rosemary. Soooo tasty!

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  • Binder photo Sue Pine

    19 February 2011

    Sue Pine rated and commented on this recipe

    5 stars

    Really good. Will try with roasted garlic next time.

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  • Binder photo Lavender

    07 July 2011

    Lavender rated and commented on this recipe

    5 stars

    An unusual and excellent bread. Very good with cheese.

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  • Binder photo stellak

    13 September 2011

    stellak commented on this recipe

    Very good bread.. 350gr for figs is a bit too much.. Maybe use less... i will do the same dough with honey and walnuts!!!

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  • Binder photo kenzo

    18 September 2011

    kenzo commented on this recipe

    very good bread first time I have made bread it was easy I only used 250gr of figs that was plenty will definitely make it again

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  • Binder photo nigel firth

    08 October 2011

    nigel firth rated and commented on this recipe

    5 stars

    I used mixed dried fruit it worked just as well. mmmmmmmmmm delicious. xx

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  • Binder photo Yili

    12 October 2011

    Yili rated and commented on this recipe

    5 stars

    My husband doesn't normally like "sweet stuff" with cheese...he devoured this and wants me to make it again. It is DeLiSH! A friend who was over for dinner said it was fab and that I had "raised the bar"...I just think I might make it again...;)

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  • Binder photo Yili

    12 October 2011

    Yili commented on this recipe

    Ooo, forgot to mention, like kenzo, I used less figs ...around 250g too.

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  • Binder photo Felicityhm

    22 November 2011

    Felicityhm rated and commented on this recipe

    5 stars

    This is the best bread I have ever tasted! I served it with goats cheese and plum chutney which worked really well, but everyone said it also tasted amazing just with butter. I also just used 250g of figs which was plenty. I will be making this regularly from now on.

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  • Binder photo Cocojo

    26 December 2011

    Cocojo rated and commented on this recipe

    5 stars

    Sensational taste - the cracked black pepper and fig combination is a real winner. Very easy but time consuming to make. I will certainly make this bread again!

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Difficulty and servings

Easy

Cuts into about 12 slices

Preparation and cooking times

Preparation time

Prep 1 hr 30 mins

Cook time

Cook 45 mins

Freezable

Ingredients

  • 650g strong white flour
  • 2 tsp cracked black pepper
  • 2 tsp salt
  • 7g sachet easy blend yeast
  • 2 tbsp olive oil
  • 425-450ml/¾ pint-16fl oz warm water
  • 350g dried, ready-to-eat figs , roughly chopped
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Nutrition per slice

266 kcalories, protein 8g, carbohydrate 56g, fat 3 g, saturated fat 1g, fibre 4g, salt 0.88 g

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