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Cracked black pepper & figgy bread

A fiery hit that goes well with cheese

  • Prep: 1 hrs 30 mins
    Cook: 45 mins
  • Cuts into about 12 slices
  • Easy
  • Cuts into about 12 slices
  • Easy
  • Calories 266
  • Carbohydrates 56
  • Saturated Fat 1
  • Sugar 0
  • Protein 8
  • Fat 3
  • Fibre 4
  • Salt 0.88

Nutrition per serving

  • Calories 266
  • Carbohydrates 56
  • Saturated Fat 1
  • Sugar 0
  • Protein 8
  • Fat 3
  • Fibre 4
  • Salt 0.88

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

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.

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