Unleash a fiery hit of flavour with this irresistible cracked black pepper and fig bread! Each bite offers a delightful contrast of sweet figs and a peppery kick, making it the perfect companion for a cheese board or a delicious snack on its own. Figs, rich in fibre and natural sweetness, add a wholesome touch to this rustic loaf.
roughly chopped
In a large bowl, combine the strong white flour, cracked black pepper, salt, and easy blend yeast. Mix well. Add the olive oil and gradually pour in the warm water, stirring until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic.
Lightly oil a large bowl. Place the kneaded dough into the bowl, cover it with oiled cling film, and leave it in a warm place for about 1 hour, or until the dough has doubled in size.
Preheat your oven to 200C (180C fan/Gas Mark 6). Once the dough has risen, gently knead it again to incorporate the roughly chopped dried figs. Push the dough and lightly knead the figs in, being careful not to overwork the dough. It may appear quite rough.
Shape the dough into a rough oval and place it on a lightly floured baking sheet. Using scissors, make several slashes across the top of the loaf and sprinkle a little flour over it.
Allow the loaf to rise again, uncovered, for 10 to 15 minutes in a warm kitchen, until it has slightly swelled.
Bake for 40 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom. Once baked, transfer the bread to a wire rack to cool completely.
For a crispier crust, place a tray of hot water at the bottom of the oven during the first 10-15 minutes of baking to create steam.
This bread freezes well. Once cooled, wrap it tightly in cling film and then foil. It can be stored in the freezer for up to 3 months. Thaw at room temperature and refresh in a warm oven for a few minutes before serving.
Experiment with different dried fruits like apricots or dates for a twist on this recipe, or add a handful of chopped nuts for extra texture.