Instructions

1. Tip the bread mix into a large mixing bowl with the shredded sage and 1 tsp freshly ground black pepper. Put 2 tbsp of the olive oil and the garlic in a jug with the amount of water stated on the bread mix pack. Stir the liquid into the dry ingredients with a wooden spoon, then bring the dough together with your hands and knead for 5 mins on a floured surface until smooth. Return to the mixing bowl, cover with oiled cling film and leave to rise until doubled in size.
2. Punch the dough a few times to knock out the air, then divide into 8 portions. Roll each to a flattish bap shape on a lightly floured surface and arrange in a roughly 20 x 30cm roasting tin. Toss the whole sage leaves, figs, onion and ham with 1 tbsp of the olive oil, then scatter these over the top. Use your fingers to press the toppings into the bread a little, and spread the bread to fill any gaps. Cover loosely with oiled cling film and leave to rise for 20 mins until it has puffed up.
3. Heat oven to 180C/160C fan/gas 4. Bake for 30 mins until risen, golden and crisp on top. Drizzle over the remaining truffle oil, sprinkle with truffle salt and black pepper. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Pack back into the tin to transport to a picnic, and tear the bread into 8 portions.