Lardo and Fig Stuffed Bread: A Savory Italian Delight

Stuffed Bread with Lardo and Figs

Category: Yeast Breads
Servings: 6

Ingredients

Instructions

Preparing the Dough:

1. Dissolve Yeast: Begin by dissolving the fresh yeast in a small amount of warm water (taken from the total amount specified in the recipe).

2. Mix Flours: In a stand mixer, combine the Manitoba flour and all-purpose flour. Add the yeast mixture and malt, then start mixing to combine the ingredients.

3. Add Salt and Remaining Water: In the remaining water, dissolve the salt thoroughly. Gradually pour this salty water into the flour mixture, continuing to mix.

4. Knead the Dough: Knead the dough for about 10 minutes, or until it becomes smooth and firm. Then, transfer the dough to a floured work surface and knead with your hands for another 5 minutes to ensure it is elastic and compact.

5. Let the Dough Rise: Shape the dough into a ball and place it in a lightly floured bowl. Cover with plastic wrap and let it rise in a closed oven (turned off) for at least 2 hours or until doubled in size.

Assembling the Stuffed Bread:

6. Prepare the Figs: While the dough is rising, wash the figs thoroughly and cut them into quarters, leaving the skins on for added texture and flavor.

7. Slice the Lardo: Using a slicer (or a sharp knife if you don’t have one), cut the lardo into 30 thin slices.

8. Roll Out the Dough: After the dough has risen, sprinkle some flour on a work surface and roll out the dough into an oval shape, about 1-2 cm thick.

9. Layer with Lardo and Figs: Lay the slices of lardo evenly over the dough, covering the entire surface. Then, add the fig quarters on top.

10. Seal the Bread: Brush the edges of the dough with a little water. Fold the top and bottom edges over the filling, sealing them by pressing gently with your fingers.

11. Transfer to Baking Sheet: Place the sealed bread on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (390°F) for 35-40 minutes, or until golden and crispy.

Serving:

12. Cool and Serve: Once baked, let the bread cool slightly. Slice it and serve it at room temperature for the best flavor.

Alternative Serving Option: For individual portions, divide the dough into small discs (about 9 cm in diameter). Place a slice of lardo and half a fig on each disc, seal the edges as described, and bake as instructed. These mini stuffed breads make for delightful single-serving treats!

Enjoy the rich flavors of lardo and figs in this unique stuffed bread, perfect for any occasion or as a delicious addition to your meal spread!