CRACKED BLACK PEPPER & FIGGY BREAD

Cracked black pepper & figgy bread image

A fiery hit that goes well with cheese

Provided by Lesley Waters

Categories Afternoon tea, Buffet, Lunch, Side dish, Snack, Supper

Time 2h15m

Yield Cuts into about 12 slices

Number Of Ingredients 7

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 266 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.88 milligram of sodium