This fig and rosemary tear and share bread is a light moist bread with the flavour of figs and rosemary. Perfect on its own with butter and delicious served with cold meats and cheese.
Tear and share breads
Tear and share breads are perfect for buffet tables, picnics or any meal that you share with friends and family. The bread is baked in portions that can easily be torn off, so no bread knife needed.
I love the casualness of sharing a tear and share loaf. Just pull off a hunk of bread, split it open and spread with butter or dip in olive oil and balsamic vinegar and tuck in. It is what eating good food with friends is all about – sharing!
Is this a sweet or savoury bread?
Don’t be mistaken into thinking this is a sweet bread because of the fruit and honey. Although it does have a slightly sweet flavour, it is delicious served with cheeses and cold meat.
The honey as well as adding floral notes to the flavour to the bread also gives the yeast an extra boost so that it works quickly.
Dried figs add flavour and texture to the bread. Figs are known to pair well with cheese which is why this is a great bread to accompany a cheeseboard.
As we Seedy Bloomer Loaf I have made it with 20% wholemeal flour as we like white bread but I want to increase our intake of whole grains a bit. We like it as it still produces a nice light bread but if you rpefer you could use all white flour.
I would not go the other way and use all wholemeal flour as this bread is meant to have a light texture and I really don’t think you would achieve the desired effect with all wholemeal flour.
How to add the Figs to the dough
I added the figs to the dough after the first rise, rather than with the other dried ingredients in the first mixing.
If you add them early by the time you have mixed and kneaded the dough they will become squashed and mushy throughout the dough. We want to still have discernible sized pieces in the final bread, so adding after the initial rising helps do this.
Once you have knocked back the dough tip it out onto the work surface and stretch and spread out on the surface.
Sprinkle the chopped figs over the dough then roll or fold up the dough and lightly knead until the figs are evenly distributed throughout the dough.
The dough will become slightly sticky again, but try not to add extra flour as this will make the dough tough.
Once the figs are distributed throughout the dough, divide into pieces before rolling into balls.
Shaping the tear and share loaf
I’ve cooked the rolls in a round cake tin which helps to contain the bread in a tighter shape but you can also place them directly on a greased baking sheet.
Place them close together, remember you will want the roll to join together to become one loaf. If you cook them on a baking sheet you can vary the shape for special occasions. Try cooking in the shape of a heart for weddings or anniversary celebrations or a Christmas tree at Christmas time.
For more details and lots of tips check out my How to make great homemade bread post.
More Bread Recipes you might like to try
Fig and Rosemary Tear and Share Bread Step by Step
Fig and Rosemary Tear and Share Bread
- 400 g (14oz) strong white bread flour
- 100 g (3½oz) strong wholemeal bread flour
- 1½ tbsp fresh rosemary chopped
- 1½ tsp salt
- 7 g (¼oz) sachet fast acting dried yeast
- 4 tbsp extra virgin olive oil
- 3 tbsp clear runny honey plus extra for brushing
- 250 ml (9floz) luke warm water
- 125 g (4oz) ready to eat dried figs roughly chopped
- 23cm (9in) round cake tin
- Place 400g (14 oz)strong white bread flour, 100g (3½ oz)wholemeal bread flour, 1½ tbsp chopped rosemary and 1½ tsp salt in a large mixing bowl.
- Stir in 1 sachet of yeast. Make a well in the centre of the dry ingredients and add 4tbsp olive oil, 3tbsp runny honey and about 250ml (9floz) luke warm water and mix to a slightly sticky dough.
- Turn out onto a work surface and knead the dough for 5 to 10 minutes until most of the stickiness is gone. Place in an oiled bowl, cover and leave in a warm place until doubled in size (about 1 ½ hours).
- Once the dough has doubled in size, knock back and turn out onto a work surface. Gently knead in 125g (4 oz) chopped dried figs until evenly distributed.
- Divide into 12 pieces and roll into balls. Place equally spaced in a greased 23cm (9in) round tin Cover loosely or slip inside a large carrier bag and leave in a warm place for about 1 hour until well risen.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Bake in the centre of the oven for 25-30 minutes or until the rolls sounds hollow when tapped on the bottom.
- Transfer to a wire rack. Brush with a little extra honey while still warm to glaze. Allow to cool.
Cook’s TipTo test if the loaf is done, remove from the tin and tap the bottom of the bread. It will sound hollow when cooked. Ready to eat dried figs do not need soaking. Soak fully dried figs in a little hot water during the first rise. Drain well and pat dry before using.
- The loaf of bread will keep for up to 3- 4 days if stored in an airtight container.
- Freeze for up to 3 months.
- Replace the rosemary with 1 tbsp fresh thyme leaves.