Go Back
–+ servings
fig and rosemary tear and share bread on a bread board.
Print Recipe
5 from 5 votes

Fig and Rosemary Tear and Share Bread

A light moist flavoured bread delicious with antipasti
Prep Time20 minutes
Cook Time40 minutes
Prooving and rising2 hours 30 minutes
Total Time3 hours 30 minutes
Course: afternoon tea, Bread, lunch
Cuisine: American, British
Keyword: baking, Party, yeast
Servings: 12 pieces
Author: Jacqueline Bellefontaine

Equipment

  • 23cm (9in) round cake tin

Ingredients

  • 400 g (14oz) strong white bread flour
  • 100 g (3½oz) strong wholemeal bread flour
  • 1½ tablespoon fresh rosemary chopped
  • 1½ teaspoon salt
  • 7 g (¼oz) sachet fast acting dried yeast
  • 4 tablespoon extra virgin olive oil
  • 3 tablespoon clear runny honey plus extra for brushing
  • 250 ml (9floz) luke warm water
  • 125 g (4oz) ready to eat dried figs roughly chopped

Instructions

  • Place 400g (14 oz)strong white bread flour, 100g (3½ oz)wholemeal bread flour, 1½ tablespoon chopped rosemary and 1½ teaspoon 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.

Notes

Cook's Tip
To 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.
Store:
  • The loaf of bread will keep for up to 3- 4 days if stored in an airtight container. 
  • Freeze for up to 3 months.
Variation
  • Replace the rosemary with 1 tablespoon fresh thyme leaves.