Fig & Prosciutto Picnic Bread
Somewhere between a flatbread and focaccia, this gorgeous sweet and salty fig & pig picnic bread is utterly delicious and so picnic perfect.
Ingredients
Sourdough Bread Dough Ingredients
- 1 cup 227g sourdough starter
- 2 1/2 cups 298g all-purpose flour
- 1/2 cup lukewarm water (less two tablespoons to be substituted with olive oil.
- 1 teaspoon salt
- 1/2 teaspoon instant or active dry yeast
- 2 cloves fresh garlic crushed
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil (replaces the 2 tablespoons taken from the water measurement.
Bread Mix Dough Recipe
- 500 gm packet of bread mix - you can use focaccia or ciabatta.
- Water - the amount specified on the bread mix packet
- 2 tablespoons of oil
- 2 cloves crushed garlic
- 1 teaspoon freshly ground pepper
Fig & Prosciutto Picnic Bread Toppings
- 5-6 fresh figs sliced - more or less if you wish.
- 5-6 slices of prosciutto - more or less if you wish.
- 2 tablespoons olive oil
- Sprinkle of sea salt to finish
Instructions
- Sourdough Bread Dough Instructions
- Crush garlic and stir into the olive oil
- Mix the sourdough starter, flour, salt, pepper, and yeast with the water, oil and crushed garlic.
- Mix to combine all ingredients and then knead for about 7 minutes. If mixing with a dough hook, mix until the dough wraps around the hook and cleans the sides.
- Place the dough in a greased container, cover with cling wrap or a clean tea towel and leave to rise until doubled in size.
- Bread Mix Dough Instructions
- Place bread mix in a bowl with the ground black pepper
- Mix the oil, water, and garlic in a jug.
- Mix the wet and dry ingredients until completely combined.
- Turn onto a floured board and knead for about 7 minutes or until the dough is smooth
- Return a lightly oiled bowl, cover with cling film and leave to rise until doubled in size.
- Fig & Prosciutto Bread Instructions
- To make two smaller and thinner breads, divide the dough in half or leave whole for one larger thicker bread.
- Place the dough/s onto a flat pan or roasting tin and shape into a flattened Foccacia shape and allow to rest for 15 minutes.
- After 15 minutes, press the dough towards the edges of the tray. If the dough springs back, it may need to rest for another 15 minutes.
- Toss the figs, prosciutto and red onion in a little olive oil and scatter them evenly over the bread, gently pressing the ingredients into the dough - not too hard.
- Cover with a tea towel and leave to rise again for another 20 minutes.
- Preheat oven to approx. 180 C |350 F
- Finish with a drizzle of the remaining olive oil, sea salt and cracked pepper.
- Bake for around 30 minuted or until risen and golden on top.
- Allow it to cool a little before transferring to a wire rack to finish cooling.
Notes
When packing your picnic, you can place it on a wooden board and wrap in paper. This will keep it together and the board will act as a serving platter.
A sprinkle of fresh herbs such as thyme or fresh oregano makes a nice addition to the flavours and lovely garnish. You can add these before or after cooking, or both
Serve with olive oil and balsamic vinegar or top with a crumble of goats cheese or feta and a sprinkle of arugula.