This recipe has been taken and vaguely adapted from the May 2013 Waitrose magazine, actually one of Pippa Middleton’s contributions! She has some really good and frankly delicious looking ideas, I think this may be the first I’ve tried though. It also helps that the magazine is free if you have a myWaitrose card, the free weekend paper also has some delicious and easy meal ideas (lots of veggie ones too).
Prep time: 40 minutes
Rising time: 2 hours
Baking time: 20 minutes
250g strong white bread flour, plus extra for dusting
1 tsp salt
1/2 tsp quick yeast
150ml warm water
1 tbsp olive oil, plus extra for greasing
1 1/2 tsp dried herbs (either herbes de provence or half-and-half mixed herbs and oregano or frankly the green herbs you like!)
50g soft dried figs
50g hard goats cheese or parmesan or a similar hard cheese of your choosing
- Mix together the flour, salt and yeast. Make a well in the middle and pour in the oil and water. Add the water as you mix together with a cutlery knife till it is brought together into a light dough.
- Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic. Put the dough into a lightly oiled bowl, cover with clingfilm and place in a warm area for 60 minutes or until doubled in size.
- Meanwhile, get together your other ingredients. Dice or roughly chop the figs and goats cheese depending on how large you would like the chunks to be.
- Knock back the dough and knead in the remaining ingredients (bar 1/2 tsp of herbs).
- Stretch the dough out onto a baking sheet (lined with a piece of greased baking paper) in an oval shape. Slash up the centre then across the sides in a leaf pattern and pull the holes apart. Cover with oiled clingfilm and put back somewhere warm for another hour.
- Preheat the oven to 200C, fan oven 180C, gas mark 6.
- Brush the dough with a little oil and sprinkle over the reserved herbs.
- Bake for 15 minutes. Then slide off the baking tray onto the oven shelf for the last 5 minutes, to crisp up the bottom.