Pagnotta ai fichi secchi - Valle del Crati

A sweet and savoury bread at the same time!

Perfect to accompany hors d'oeuvres with cold meats and cheeses, this bread is also great to enjoy at breakfast or snack time with your favourite jam.

This recipe makes two loaves of bread; here are the ingredients you will need. 


· 500 g 0 flour

· 150 g wholemeal flour

· 320 ml water

· 50 g olive oil

· 12 g brewer's yeast

· 5 g salt

· 150 g dried Cosenza figs 


In a bowl or planetary mixer, pour the flour, crumbled yeast and water and start kneading; when the ingredients are mixed, add the salt and oil and continue kneading.

Now add the dried figs cut into small pieces. When the dough is well blended, place it in a lightly oiled bowl, cover with cling film and leave to rise for about two hours (until doubled).

After the required time has elapsed, move to a lightly floured surface and divide the mixture into two parts; shape into two loaves and place in two loaf moulds lined with baking paper and leave to rise for another hour or so, at room temperature.

Bake in a ventilated oven at 180° for about 25 to 30 minutes.

Prodotti da forno