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Fig & Serrano ham picnic bread

Fig & serrano ham picnic bread

Fig & Serrano ham picnic bread

Name: Fig & Serrano ham picnic bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 500g pack bread mix (we used ciabatta); 15 sage leaves 5 finely shredded, the rest left whole; 4 tbsp good-quality olive oil; 2 garlic cloves crushed; plain flour for dusting; 4-5 fresh figs thickly sliced; ½ onion sliced as thinly as possible; 100g serrano ham slices; flaky sea salt for sprinkling

Good Food team

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Serves 8

More effort

Prep: 30 mins

Cook: 30 mins

plus rising and proving

A star rating of 4.4 out of 5.8 ratingsRate

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Enjoy as it is with extra virgin olive oil and balsamic vinegar for dunking, or smear with soft goat's cheese and top with a handful of rocket

Freezable

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Ingredients

Nutrition

Units:

MetricUS

500g pack bread mix

(we used ciabatta)
15 sage leaves

5 finely shredded, the rest left whole
4 tbsp good-quality olive oil
2 garlic cloves

crushed
plain flour

for dusting
4-5 fresh figs

thickly sliced
½ onion

sliced as thinly as possible
100g serrano ham

slices
flaky sea salt

for sprinkling

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Nutrition: per serving

kcal248
fat8g
saturates2g
carbs33g
sugars5g
fibre2g
protein10g
salt1.4g

Method

step 1

Tip the bread mix into a large mixing bowl with the shredded sage and 1 tsp freshly ground black pepper. Put 2 tbsp of the oil and the garlic in a jug with the amount of water stated on the bread mix pack. Stir the liquid into the dry ingredients with a wooden spoon, then bring the dough together with your hands and knead for 5 mins on a floured surface until smooth. Return to the mixing bowl, cover with oiled cling film and leave to rise until doubled in size.
step 2

Punch the dough a few times to knock out the air, then divide into 8 portions. Roll each to a flattish bap shape on a lightly floured surface and arrange in a roughly 20 x 30cm roasting tin. Toss the whole sage leaves, figs, onion and ham with 1 tbsp of the oil, then scatter these over the top. Use your fingers to press the toppings into the bread a little, and spread the bread to fill any gaps. Cover loosely with oiled cling film and leave to rise for 20 mins until it has puffed up.
step 3

Heat oven to 180C/160C fan/gas 4. Drizzle over the remaining oil, sprinkle with sea salt and black pepper, and bake for 30 mins until risen, golden and crisp on top. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Pack back into the tin to transport to a picnic, and tear the bread into 8 portions.

Recipe from Good Food magazine, November 2015

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A star rating of 4.4 out of 5.8 ratings

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