- Serves: Makes 2 x 700g loaves
- Cook Time: 20 minutes
- Prep Time: 40 minutes plus rising
- Effort: medium
- 15 g dried yeast
- 600 ml warm water
- 1 tsp sugar
- 1 kg strong bread flour
- 30 g salt
- 60 ml extra virgin olive oil
- 350 g feta cheese, crumbled
- ground black pepper
- 6 figs, chopped
- 1 orange, zest only
- 1 egg, beaten
- unsalted Normandy butter, to serve
1. Dissolve the yeast in about 100ml of the measured warm water and add the sugar. Set aside for 10 minutes in a warm place.
2. Sieve the flour onto a work surface, and make a well in the centre. Pour in the water along with the frothy, yeast mixture. Gradually bring the flour into the liquid and combine everything until the mixture becomes a soft dough.
3. Continue kneading the dough for 7-8 minutes, until it loses its stickiness and becomes quite elastic.
4. Place the dough in an oiled bowl, cover and leave until doubled in size - this should take at least 2 hours, depending on how warm the room is.
5. Turn the risen dough back onto the kitchen counter and lightly knead for a minute or two. Add the salt, oil, cheese, pepper, figs and orange zest to the dough. Continue kneading until everything is well-combined. Divide into 2 equal-sized pieces and shape into rounds loaves.
6. Place each round on a floured baking tray and cover with a damp cloth. Leave the bread dough to rise at room temperature for about 40-60 minutes - until well-risen and puffy in appearance. Preheat the oven to 180°C/gas 4
7. Glaze with egg wash and bake for 20-30 minutes, until golden and firm. Leave to cool before serving with unsalted Normandy butter.
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