By Simon Bryant
“I have tried to run fair trade coffee in my restaurants for years and have sometimes been a little underwhelmed by the results in the past. After trying a couple of Oxfam fair trade blends, I am finally relieved to say that there is a product that you don’t just buy with your heart and head but with your taste buds as well… it is up there with some of the better tasting beans around. It’s organic to boot and the price is competitive so Oxfam are pretty much ticking all the right boxes. I am surprised to say that my pick of the blends is East Timor, I usually lean towards more robust blends for my espresso but this is such a well-balanced blend with a slightly sweet aftertaste, love it! My macchiato’s will be leaving a less bitter social impact from now on, I am converted.”
- 2 cups bread flour
- 1 tbs dried yeast
- 2 tsp sugar
- 1 tsp salt
- 1 cup Oxfam fair coffee
- 1 cup water
- 1 cup olive oil
- 1 cup dried wild figs, chopped, stalk removed
- 1 tablespoon aniseeds
- (Optional) sesame seeds or aniseed to sprinkle on top
- Heat a baking stone in the oven at 200 C.
- Macerate the chopped figs in the Oxfam fair coffee and allow to absorb as much moisture as they will take in. Strain and squeeze out excess moisture and set aside both the figs and the liquid.
- Make the dough by combining most of the flour, yeast, salt, sugar, 1 tbs aniseed and warm water with the strained Oxfam fair coffee liquid. Add the olive oil and then knead together to make a smooth dough. (You may need a little more water, or a little more flour. The dough needs to have resistance and just spring back at you, but it shouldn’t be hard). Rest in a bowl in a warm spot (covered with cling wrap), until doubled in size.
- Shape dough to an oval and sprinkle with figs. Fold over half way and shape into an oval, and then flatten with a rolling pin into an oval/rectangle about 2 1/2 cm thick. Cut 6-8 slashes in the dough and brush with olive oil slightly pulling apart the slashes. Sprinkle with more aniseed and/or white sesame seeds
- Allow to rest for 15 minutes. Then place on the preheated pizza stone and bake in oven for 15-20mins until it sounds hollow when tapped on the bottom.
**You may omit the olive oil and brush with egg yolk mixed with a little water for a darker crust.
Great served as it is as a morning tea, or with butter or soft cheeses such as Blue, Brie or Fetta.