Rosemary Fig-Jam Sourdough Pull-Apart

There is something irresistibly charming about a fresh, aromatic, and slightly sweet pull-apart bread, especially when it’s infused with the earthy notes of rosemary and the rich sweetness of fig jam. The Rosemary Fig-Jam Sourdough Pull-Apart is a delightful twist on traditional sourdough, combining the tangy depth of sourdough with the luscious texture of fig jam and a savory hint of rosemary. This bread offers a perfect balance of flavors that will make it a star at any brunch, dinner table, or as a stunning appetizer. Plus, the pull-apart style makes it fun and interactive to eat, ideal for sharing with friends and family.

Why This Recipe Is a Must-Try

This Rosemary Fig-Jam Sourdough Pull-Apart recipe is more than just bread—it’s an experience. The combination of sourdough tanginess with sweet fig jam and aromatic rosemary creates a complex flavor profile that is deeply satisfying. Adding crumbled turkey bacon lends a subtle savory crunch that elevates the bread without overpowering it. If you love baking and want to impress your guests with something both beautiful and flavorful, this pull-apart bread is the perfect choice.

What makes this recipe particularly special is that it uses a combination of all-purpose and bread flour for an ideal texture—soft yet chewy with a nice crust. The olive oil adds moisture and richness, while the warm water and active dry yeast ensure a good rise. Whether you’re a seasoned baker or trying your hand at sourdough for the first time, this recipe guides you through each step with ease.

If you enjoy recipes featuring fig jam, you might also appreciate the Fig Jam Walnut Overnight Oat Bars for a sweet and wholesome treat that complements the flavors in this bread beautifully.

Ingredients

• 2 cups all-purpose flour
• 1 cup bread flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1 cup warm water
• 2 teaspoons active dry yeast
• 1/2 cup fig jam
• 2 teaspoons fresh rosemary, chopped
• 1/4 cup turkey bacon, cooked and crumbled

How To Make Rosemary Fig-Jam Sourdough Pull-Apart

Step 1: Activate the Yeast

In a small bowl, combine the warm water and the active dry yeast. Stir gently and let it sit for about 5 to 10 minutes until it becomes frothy. This indicates the yeast is active and ready to work its magic on your dough.

Step 2: Mix the Dough

In a large mixing bowl, whisk together the all-purpose flour, bread flour, salt, and sugar. Make a well in the center and pour in the activated yeast mixture along with the olive oil. Mix everything with a wooden spoon or your hands until a sticky dough forms.

Step 3: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until it becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook for this process. Kneading develops the gluten, giving the bread its chewy texture.

Step 4: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1 to 1 ½ hours, or until it has doubled in size.

Step 5: Prepare the Filling

While the dough is rising, mix the fig jam with the chopped rosemary in a small bowl. This combination will infuse the jam with a lovely herbal aroma, complementing the sweetness beautifully.

Step 6: Shape the Pull-Apart Bread

Once the dough has doubled, gently punch it down to release the air. Roll the dough out on a floured surface into a large rectangle, roughly 12×16 inches. Spread the rosemary fig jam evenly over the dough, leaving about a half-inch border around the edges. Sprinkle the cooked and crumbled turkey bacon evenly over the jam.

Step 7: Cut and Stack

Using a sharp knife or pizza cutter, slice the dough into 12 equal squares. Stack the squares on top of each other in a tall pile, then gently place the stack into a greased loaf pan. This stacking creates the pull-apart effect as the bread bakes.

Step 8: Second Rise

Cover the loaf pan with a towel and let the dough rise again for about 30 to 45 minutes, or until it puffs up nicely.

Step 9: Bake

Preheat your oven to 375°F (190°C). Bake the bread for 25 to 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top browns too quickly, tent it loosely with aluminum foil.

Step 10: Cool and Serve

Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before pulling it apart and enjoying. The aroma of rosemary and fig jam will be irresistible!

Expert Tips

• Use bread flour for better gluten development and a chewier texture that holds up well to the fillings.
• Make sure your water is warm, not hot, to properly activate the yeast without killing it.
• For an extra burst of flavor, lightly toast the rosemary before mixing it into the fig jam.
• If you want a softer crust, brush the top of the bread with olive oil right after baking.
• Don’t rush the rising times; proper fermentation is key for flavor and texture in sourdough.
• Try substituting turkey bacon with smoked turkey slices for a different savory twist.
• To make the layering easier, chill the dough slightly before cutting and stacking.

Variations and Customizations

• Cheese Addition: Add small chunks of a mild cheese like mozzarella or a crumbly goat cheese between the layers for a gooey surprise.
• Herb Variations: Substitute rosemary with thyme or sage for a different herbal flavor.
• Jam Alternatives: Swap fig jam for apricot or raspberry jam to change up the sweetness profile.
• Vegetarian Option: Omit the turkey bacon and add toasted nuts or caramelized onions for texture and savory depth.
• Gluten-Free: Use a gluten-free flour blend designed for bread baking, but keep in mind the texture will be different.

How to Store Leftovers

To keep your Rosemary Fig-Jam Sourdough Pull-Apart fresh, store it in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 2 days. For longer storage, slice the bread and freeze it in a resealable bag for up to 1 month. When you want to enjoy it again, simply thaw at room temperature or warm slices in a toaster or oven until heated through. Avoid refrigerating the bread as it tends to dry out faster.

FAQ

Can I make this recipe dairy-free?

Absolutely! This recipe is already dairy-free as it uses olive oil instead of butter and turkey bacon instead of traditional bacon. Just ensure your fig jam is free from any dairy additives.

What if I don’t have bread flour? Can I use only all-purpose flour?

Yes, you can use all-purpose flour alone, but the bread will be slightly less chewy and may not have the same structure. The bread flour helps develop gluten, which is ideal for this sourdough pull-apart.

Can I prepare the dough the night before?

Yes! After the first knead, cover the dough tightly and refrigerate overnight. Let it come to room temperature and rise before proceeding with the rest of the steps. This slow fermentation can enhance the flavor.

Is there a substitute for turkey bacon?

You can substitute turkey bacon with smoked turkey slices or omit it entirely for a vegetarian version. For those who want a similar savory crunch, roasted nuts or caramelized onions work wonderfully as well.

Conclusion

The Rosemary Fig-Jam Sourdough Pull-Apart is a beautiful marriage of sweet, savory, and herbaceous flavors that come together in a visually stunning and delicious bread. Its pull-apart nature makes it perfect for sharing, while the combination of fig jam and rosemary adds a gourmet touch that will impress any crowd. Whether you’re baking for a special occasion or simply want to elevate your bread game, this recipe is a fantastic choice that’s sure to become a favorite. Enjoy the process, savor every bite, and don’t hesitate to experiment with the variations to make it your own!

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