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Homemade Rosemary Fig-Jam Sourdough Pull-Apart recipe photo
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Rosemary Fig-Jam Sourdough Pull-Apart

This Rosemary Fig-Jam Sourdough Pull-Apart is irresistibly aromatic and flavorful, combining tangy sourdough, sweet fig jam, and savory rosemary in a fun, shareable bread.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Bread
Cuisine: American
Keyword: Bread, Easy, Fig Jam, Pull-Apart, Rosemary, Savory, Sourdough, Sweet
Servings: 8 servings

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

Instructions

  • 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 frothy, indicating the yeast is active.
  • 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 and olive oil. Mix until a sticky dough forms.
  • Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
  • Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  • While the dough is rising, mix the fig jam with the chopped rosemary in a small bowl to infuse flavor.
  • After the first rise, punch down the dough and roll it out on a floured surface into a 12x16 inch rectangle. Spread the rosemary fig jam over the dough, leaving a half-inch border. Sprinkle the cooked crumbled turkey bacon evenly over the jam.
  • Slice the dough into 12 equal squares. Stack the squares and place the stack into a greased loaf pan to create the pull-apart effect.
  • Cover the loaf pan and let the dough rise again for 30 to 45 minutes until puffed.
  • Preheat oven to 375°F (190°C). Bake the bread for 25 to 30 minutes until golden brown and hollow sounding when tapped. Tent with foil if browning too fast.
  • Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Wooden Spoon
  • Stand Mixer with Dough Hook
  • Loaf Pan
  • Sharp knife or pizza cutter
  • Wire Rack

Notes

  • Use bread flour for better gluten development and chewier texture.
  • Warm water should not be hot to properly activate yeast.
  • Lightly toast rosemary before mixing into jam for extra flavor.
  • Brush olive oil on top after baking for a softer crust.
  • Proper rising times are key for flavor and texture.