Salty, savory with little punches of sweetness. This bread does it all. We love how the figs play alongside the feta with the fresh rosemary providing the finishing touch. This recipe bakes up a sturdy loaf-perfect for gifting. Just the thing to drop off to a friend navigating the frenzy of the holidays.
Makes 1 large 9 inch loaf
3 oz chopped pancetta
1/2 cup minced onion
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp Rosemary Sea Salt
1 cup chopped dried figs
1 Tbl minced parsley
2 tsp minced fresh rosemary leaves
1 Tbl sliced chives
3/4 cup Herbes de Provence Extra Virgin Olive Oil
1/2 cup whole milk
3 large eggs
1/3 cup crumbled feta
Preheat oven to 350°F. Spray a loaf pan with nonstick spray.
Cook the pancetta in a skillet over medium heat until crisped, about 8 minutes. Move to a paper towel lined plate. Sauce the onion in the rendered fat from the pancetta until softened and lightly browned. Set aside.
Whisk together the flour, cornmeal, baking powder and Rosemary Sea Salt in a mixing bowl. Add the chopped figs, parsley, rosemary and chives; use your fingers to break up the sticky pieces and coat them with the flour mixture. This will help keep the solids from sinking to the bottom of the pan.
In a stand mixer fitted with the paddle attachment, mix the Herbes de Provence Extra Virgin Olive Oil, milk and eggs until just combined.
Add in the flour mixture and mix, on low, until there are no white streaks remaining. Add in the crisped pancetta, cooked onion and feta cheese and mix until just combined.
Scrape into the prepared pan. Bake for 55 to 65 minutes, until the cake has risen to form a golden brown crown and a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes then move to a cooling rack to cool completely. Freezes well and makes great gifts!