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Have you been watching the Great British Bake Off & felt inspired to try making bread?
If so, this is a great recipe to start with!
500g Strong bread flour, plus extra for dusting
7g Dried fast action yeast
2tsp Fine sea salt
350ml Lukewarm water
15 Sage leaves
4 tbsp Good-quality garlic infused olive oil
4-5 Fresh figs
1/2 Onion
100g Prosciutto ham
Sea salt flakes
Recipe
Tip the flour into a large mixing bowl.
Mix the yeast into one side of the flour & the fine salt into the other side.
Mix everything together. [initial separation prevents the salt from killing the yeast].
Add the shredded sage & 1tsp of black pepper.
Put 2tbsp of the garlic oil in a jug with 350ml of lukewarm water.
Stir the liquid into the dry ingredients, then bring the dough together with your hands & knead for 5 minutes on a floured surface, until smooth.
Return to the mixing bowl, cover with oiled cling film & leave to rise in your warming drawer until doubled in size.
[Or in a warm place].
Whilst the dough is proving, chop the remaining sage leaves, figs, prosciutto & thinly slice the onion. Add to a bowl with 2tbsp garlic oil, lightly toss & set aside.
Tip: Make sure your onions are thinly sliced to ensure they’re cooked to perfection.
Once the dough has doubled in size, knock it back a few times then divide into 8 portions.
Roll each to a flattish bap shape on a lightly floured surface & arrange in a 20 x 30cm roasting tin. (Or use a tin with individual moulds).
Toss the chopped sage leaves, figs, onion & ham with 1tbsp of the oil, then scatter these over the top. Use your fingers to press the toppings into the bread a little & spread the bread to fill any gaps.
Cover loosely with oiled cling film and leave to rise again for 20 mins until it has puffed up.
Once cooked, leave to cool in the tin for 15 mins then transfer to a wire rack to cool completely.
Once cooled, serve with garlic butter & enjoy!
