Fig & serrano ham picnic bread

Prep: 30 mins Cook: 30 mins plus rising and proving

More effort

Serves 8

Enjoy as it is with extra virgin olive oil and balsamic vinegar for dunking, or smear with soft goat's cheese and top with a handful of rocket

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal248
  • fat8g
  • saturates2g
  • carbs33g
  • sugars5g
  • fibre2g
  • protein10g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g pack bread mix (we used ciabatta)
  • 15 sage leaves, 5 finely shredded, the rest left whole
  • 4 tbsp good-quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • plain flour, for dusting
  • 4-5 fresh figs, thickly sliced
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • ½ onion, sliced as thinly as possible
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g serrano ham slices
  • flaky sea salt, for sprinkling

Method

  1. Tip the bread mix into a large mixing bowl with the shredded sage and 1 tsp freshly ground black pepper. Put 2 tbsp of the oil and the garlic in a jug with the amount of water stated on the bread mix pack. Stir the liquid into the dry ingredients with a wooden spoon, then bring the dough together with your hands and knead for 5 mins on a floured surface until smooth. Return to the mixing bowl, cover with oiled cling film and leave to rise until doubled in size.

  2. Punch the dough a few times to knock out the air, then divide into 8 portions. Roll each to a flattish bap shape on a lightly floured surface and arrange in a roughly 20 x 30cm roasting tin. Toss the whole sage leaves, figs, onion and ham with 1 tbsp of the oil, then scatter these over the top. Use your fingers to press the toppings into the bread a little, and spread the bread to fill any gaps. Cover loosely with oiled cling film and leave to rise for 20 mins until it has puffed up.

  3. Heat oven to 180C/160C fan/gas 4. Drizzle over the remaining oil, sprinkle with sea salt and black pepper, and bake for 30 mins until risen, golden and crisp on top. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Pack back into the tin to transport to a picnic, and tear the bread into 8 portions. 

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

philinbrighton's picture
5

Awesome. Followed the directions exactly and it came out just like the picture. Really super impressive for a picnic too!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…