Rosemary, fig and cheese bread

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This delicious bread would be great served up in slices at a picnic or a starter at a dinner party.


  1. Add the flour to a large bowl and place the salt to one side of a bowl and the yeast on the other. Add 3 tbsp olive oil and 120ml warm water, to make a soft dough. Add only enough liquid to make a soft but not really wet dough, you may not need it all.

  2. Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

  3. Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.

  4. Tip the dough out onto a floured surface, add the chopped rosemary and knead into the dough, then roll out to a 18cm x 25cm rectangle and place on a lined baking tray.

  5. Cover the dough with a tea towel and leave to prove for another 30 - 45 minutes until slightly puffed.

  6. Preheat the oven to 200C (fan 180C, gas 6).When the dough has risen, press your fingers into the dough to make dimples and drizzle over the remaining oil and sea salt.

  7. Scatter over the figs, pressing them in slightly with the remaining rosemary and cheese.

  8. Bake in the oven for 30 minutes until risen and golden brown and serve warm. Next time try other toppings such as sliced red onions, chopped oregano, olives or sun dried tomatoes.

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