INGREDIENTS


500g Wright’s Classic Ciabatta Bread Mix

6 tbsp olive oil 4 ripe figs, thickly sliced

150g Taleggio cheese, sliced

2 sprigs rosemary, roughly torn

2 garlic cloves, sliced

25g Parmesan, finely grated

100g Parma ham

Handful fresh rocket


METHOD


1. Oil a 20cm x 30cm shallow roasting tin and set aside. Tip the bread mix into a bowl, season with black pepper and add half the olive oil and 350ml lukewarm water. Mix well.

2. Tip out on to a lightly floured surface, knead for 5 minutes and then shape into a rectangle to fit your tin. Carefully lift into the tin, cover with oiled cling film and allow to prove for 30 minutes until well risen.

3. Preheat the oven to 200˚C/180˚C fan/gas 6. Arrange the figs and cheese over the bread, scatter with the rosemary and garlic and press into the dough a little. Drizzle with the remaining olive oil.

4. Bake the bread for 20 minutes until golden and cooked through. Allow to cool a little before scattering with the Parma ham and rocket.

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