Picnic Bread with Fig and Serrano Ham

• bread mix packet500g g

  (we used ciabatta)

• sage leaves15

  5 finely grated, the rest left whole

• high-quality oil4 tbsp tbsp
• garlic cloves↗2

  minced

• all-purpose flour↗

  for dusting

• fresh figs↗4-5

  thickly sliced

• onion↗½

  as thin as possible

• serrano ham↗100g g

  sliced

• coarse sea salt↗

  for sprinkling

Step-by-step instructions

1. 1

   Pour the bread mix into a large bowl together with the grated sage and 1 tsp freshly ground black pepper. Place 2 tbsp oil and garlic in a jug, add the amount of water indicated on the bread mix package. Stir the liquid with the dry ingredients using a wooden spoon, then bring the dough together with your hands and knead for 5 minutes on a flour‑dusted surface until smooth. Return to the bowl, cover with an oil film and let rise until the volume doubles.

2. 2

   Knock the dough a few times to release air, then divide it into 8 pieces. Roll each into a flat, bun‑like shape on a lightly floured surface and place in a baking pan about 20 × 30 cm. Toss whole sage leaves, fig, onion and ham with 1 tbsp oil, then scatter them on top. Gently press the topping into the bread with your fingers and spread to fill gaps. Cover loosely with an oil film and let rise for 20 minutes until puffed.

3. 3

   Preheat the oven to 180 °C/160 °C fan/gas 4. Drizzle with remaining oil, sprinkle with sea salt and black pepper and bake for 30 minutes until risen, golden and crisp on top. Let cool in the pan for 15 minutes, then transfer to a rack to cool completely. Return to a transport container for the picnic and tear the bread into 8 pieces.