- Prep Time 1:30
- Cook Time 0:40
- Estimated Cost $5.00
- 6 Comments
This moist, incredibly flavorful bread has a thick, crisp crust and a soft, dense interior. It begs to be spread with creamy goat cheese, brie or cambazola, but would also be the perfect bread for a salami or prosciutto sandwich (just make sure to slice it lengthwise). It’ll keep for a few days after baking if wrapped tightly, but it’s unbeatable served hot and fresh out of the oven.
Feel free to add olives or walnuts if you are so inclined.
- 3 cups flour, plus more for Pantry
- 1 packet dry active yeast $1.50
- 2 tbsp sugar or honey Pantry
- 2 tbsp olive oil plus more for the bowl Pantry
- 1 tsp salt Pantry
- 2 tsp freshly-ground black pepper Pantry
- 1 small red onion, finely diced $0.50
- 8 fresh figs (any kind), finely chopped $3 for a carton
- Combine 1 cup warm (but not hot) water, yeast and sugar or honey and set aside in a warm place until it begins to foam (4-5 minutes). Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour. Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. It might a bit dry, but don't worry, as you're about to add the onions and figs, which will add moisture. Knead for 2-3 minutes.
- On a lightly floured surface, roll the dough out into an 8" circle. Place the figs and onions in the center of the circle and gather the dough around it. This will be messy, but keep with it. Gently fold, flatten and re-fold the dough until the onions, figs and black pepper are evenly distributed. It may be necessary to add a bit more flour.
- Shape dough into a ball. Lightly oil a mixing bowl and place dough in it, rolling dough around in the bowl to make sure it is nicely covered with the oil. Cover with a clean dish towel and place in a warm place (like on top of a stove or even a television) for 30 minutes.
- Lightly flour 2 baking sheets. Set aside.
- Remove dough from bowl and turn out onto a lightly floured surface. Divide into 4 equal pieces. Shape pieces into baguettes (or other desired shapes). If making baguettes, be sure to use a knife to gently score the tops a few times. Place on floured baking sheets with ample space between them. Let rise in a warm spot for another 30 minutes.
- Preheat oven to 375 degrees F.
- Lightly brush the tops of the loaves with olive oil. Once oven is ready, bake for 35-40 minutes, or until loaves sound hollow when gently tapped on their bottoms.
Makes 4 loaves of bread.
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What They're Saying
Lydia, on Sep 22, 02:54 PM, wrote:
I bet this would work with your awesome fig jam too! At least when fresh figs can’t be found.
Janie, on Nov 7, 06:59 PM, wrote:
I tried this and it was a gluey mess. Are the flour/fig/onion porportions correct? The dough was a bit dry as stated, but once I added the fresh figs and onions it became a mess. I added some flour, but I would have needed to add well over 1+ cups addt’l to see it resemble bread dough again. Any ideas or suggestions- would love to make it as your picture shows. It’s in the oven now and I’m hoping for a miracle :)
Mortgage Broker Red Deer, on Oct 8, 07:32 AM, wrote:
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Laura, on Apr 25, 08:29 PM, wrote:
Oh wow! I am so intrigued by this recipe. May I please ask a question, I would like to make this minus the figs. Have you done this?
Thank you so very much. I was subscribed to your blog years ago and I do not know what happened but I add added you to my Favorites & I just found you again.
You are a wonderful chef.
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