Fig bread with coarsely ground black pepper

Ingredients for 1 servings:

• 650 g flour
• 2 tsp black pepper, coarsely ground
• 1 ½ tsp salt
• 7 g yeast (dry yeast)
• 2 tbsp olive oil
• 425 ml water, warm
• 350 g fig(s), dried, ready to eat
• Grease for the tray
• Flour for the baking tray and for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

can be kneaded by hand or machine

In a work bowl, mix the flour, pepper, salt, and yeast on the lowest speed using the dough hook. Mix in the olive oil and, with the splash guard in place, gradually add enough warm water to make a soft dough. Knead for another 5 minutes on speed 2 until smooth and elastic. Cover the dough with lightly oiled cling film and let it rise in a warm place for about 1 hour, or until it has doubled in size. Preheat oven: electric oven: 200°C, fan: 180°C, gas mark 6. Chop the figs with a knife or in a food processor. Once the dough has risen, add the figs and knead again on speeds 1-2. Shape the dough into an oval and place it on a lightly greased and floured baking sheet. Use a knife to make zigzag slits across the surface of the dough and lightly flour the surface. Let it rise again in a warm place for about 10-15 minutes – it doesn’t need to be covered. Then transfer it to the hot oven and bake for about 40-45 minutes, until it sounds hollow when tapped on the bottom. Then let it cool on a wire rack.