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Cracked black pepper & figgy bread

Cracked black pepper & figgy bread

A star rating of 5 out of 5.25 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into about 12 slices

A fiery hit that goes well with cheese

  • Freezable
Nutrition: nutrition per slice
HighlightNutrientUnit
kcal266
fat3g
saturates1g
carbs56g
sugars0g
fibre4g
protein8g
low insalt0.88g
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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 fig , roughly chopped

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2004

Goes well with

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A star rating of 5 out of 5.25 ratings
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