Black pepper and figgy bread

For a home-made loaf with a difference try Lesley Waters's simple yet creative recipe for a sweet and spicy bread
By Lesley Waters
Black pepper and figgy bread
  • Rating:
  • Serves: 6
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes plus 1 hr resting
  • Effort: easy



  • 675 g strong bread flour
  • 2 tsp cracked black pepper
  • 2 tsp salt
  • 7 g fast action dried yeast
  • 2 tsp olive oil
  • 425 ml warm water
  • 350 g dried figs, ready to eat, roughly chopped

To serve:

  • 1 pieces British cheddar cheese
  • 1 handfuls salad leaves, e.g. Cos or watercress;
  • 12 vine tomatoes
  • 12 radishes


1. In a large bowl, stir together the flour, pepper, salt and easy blend yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

2. Place the dough in a lightly oiled, large bowl. Cover and leave in a warm place for approx. 1 hour until doubled in size.

3. Preheat the oven to 200ÂșC/gas 6.

4. When the dough has risen, kneed it again and incorporate the figs. Shape the dough into an oval and place on a lightly floured baking sheet. Using scissors, roughly slash the top of the loaf.

5. Bake in the oven for 45-50 minutes and cool on a wire rack.

6. Serve with Cheddar, salad leaves, vine tomatoes and radishes.

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