Fig Bread with Coarsely Ground Black Pepper
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 650 g flour
- 2 teaspoons black pepper, coarsely ground
- 1 ½ teaspoon salt
- 7 g yeast (dry yeast)
- 2 tablespoon olive oil
- 425 ml water, warm
- 350 g fi (s), dried, ready-to-eat
- Grease for the tin
- Flour for the tray and for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix the flour, pepper, salt and yeast on the lowest setting with the dough hook in the work bowl. Mix in the olive oil and gradually add enough warm water with the splash guard on, so that you get a soft dough. Knead for another 5 minutes on level 2 until it is even and elastic.
- Cover the dough with a lightly oiled cling film and let rise in a warm place for about 1 hour - or until it has risen to twice its size.
- Preheat oven: electric oven: 200 ° C, fan oven: 180 ° C, gas: level 6.
- Chop the figs with a knife or in a food processor. As soon as the dough has risen, add the figs and knead again on speed 1-2. Shape the dough into an oval and place on a lightly greased baking sheet sprinkled with flour. Using a knife, slit the dough on the surface in a zigzag and sprinkle lightly with flour. Let rise again in a warm place for about 10-15 minutes - it does not need to be covered.
- Then put it in the hot oven and bake for about 40-45 minutes, until it sounds hollow when you knock on the underside. Then let cool on a wire rack.
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