Stuffed Bread with Lardo and Figs
Category: Yeast Breads
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 150 ml |
| Manitoba Flour | 125 g |
| All-Purpose Flour | 125 g |
| Fresh Brewer’s Yeast | 6 g |
| Extra Virgin Olive Oil | 25 g |
| Fine Salt | 4 g |
| Malt | 1 teaspoon |
| Fresh Figs | 12 |
| Lardo di Colonnata (Lardo) | 30 slices |
Instructions
Preparing the Dough:
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Dissolve Yeast: Begin by dissolving the fresh yeast in a small amount of warm water (taken from the total amount specified in the recipe).
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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.
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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.
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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.
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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:
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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.
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Slice the Lardo: Using a slicer (or a sharp knife if you don’t have one), cut the lardo into 30 thin slices.
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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.
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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.
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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.
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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:
- 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!
