Recipe

Knead 100 g cubed Cecilia’s Farm Turkish Figs with 125 ml grated pecorino cheese; 30 ml each chopped rosemary and thyme into 500 g shop-bought bread dough. Roll out into a rectangle and cut into strips. Twist the strips to make bread sticks and place on a baking tray. Alternatively cut into thicker strips and twist into a knot shape. Brush lightly with olive oil and bake at 180 °C until golden brown and cooked.

OR

Knead grated pecorino, chopped fresh rosemary and thyme and cubed Cecilia’s Farm Turkish Figs into shop-bought bread dough. Roll out and cut into thin strips. Twist the strips to make bread sticks and place on a baking tray. Or cut into thicker strips and twist into a knot shape. Brush with olive oil and bake at 180 °C until cooked.