White Bread with Dried Figs
- 1 kg flour,
- 250 g dried figs,
- 2 tbsp olive oil,
- 1 tsp sugar,
- 50 g yeast,
- 1 tbsp salt.
First, prepare a starter. Put the yeast into a coffee cup, sprinkle with sugar, add several tablespoons of warm water, cover and leave to rise for 10–15 minutes.
Peel and chop finely the dried figs.
Sift three quarters of flour into a deep bowl or onto a work surface. Make a hole in the middle, add salt into it, and then add olive oil and 50 mL warm water. Add the chopped figs and then mix everything with hands.
Add the yeast to the flour, and then beat all the ingredients for 15 minutes. In parallel, add the remaining sifted flour to get a thicker dough that does not stick to your hands.
Cover with a napkin and leave to rise for 30 minutes at room temperature. Beat the risen dough once again and then form a loaf of bread (or several small loaves).
Cover with a napkin and leave to rise for about 20–30 minutes. Preheat the oven to 150 °C, then increase to 200 °C. Put the bread into it for about an hour. Turn off the oven. Leave the bread in it for another 10 minutes. Then get it out, cover with a napkin and leave to cool down.