This delicious and easy bread recipe makes a perfect accompaniment to scores of dishes and is also amazing on its own spread with lashings of Taleggio or goat’s cheese.
Preparation: 20 minutes, plus proving time
Cooking: 20 minutes
250g strong white bread flour
1 tsp (5g) salt
7g sachet easy blend yeast
2 tbsp extra virgin olive oil, plus extra for drizzling
2 figs, cut into thin wedges
1 small red onion, cut into thin wedges
1 tbsp pomegranate molasses
1 large sprig rosemary
1 tbsp pine nuts
Maldon sea salt, for serving
- Place the flour, salt, 1 tablespoon of the olive oil and 200ml warm water (1 part boiling:1 part cold water) into the bowl of a stand mixer. Knead with a dough hook on a low setting for 15 minutes until soft. Alternatively knead in a mixing bowl by hand.
- Cover the bowl with a lightly oiled piece of kitchen film and leave to rise in a warm place for 1 hour, or until doubled in size. Turn the dough into a square tin 20 x 20 cm in size and press it into the corners. Cover with the film again and leave for a further 30 minutes.
- Preheat the oven to 220C, gas mark 7. Meanwhile toss the fig and onion wedges with the molasses. Press them randomly into the top of the dough, together with little sprigs of rosemary and the pine nuts. Drizzle with the remaining tablespoon of olive oil.
- Bake in the oven for 20 minutes or until golden. Remove from the oven and drizzle with more oil and sea salt flakes, before cutting into squares to serve. Great spread with soft taleggio or goat’s cheese.