A Well-Read Tart

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Fig and Pepper Bread (Recipe from FIRST FROST)

Fig and Pepper Bread

Ever since I read First Frost, I’ve wanted to make the Fig and Pepper Bread that Claire Waverley bakes for her town’s First Frost festival. The bread is eagerly anticipated by her family and friends as one of autumn’s first pleasures, and while I was skeptical about the unusual combo of flavors, I was more intrigued than anything else.

I got to the end of the novel, and I was delighted to find…the recipe for the much-discussed Fig and Pepper Bread! I love it when books do that. I mentally made a note to give the recipe a try one day.

Ingredients for Fig and Pepper Bread

Ummm. After that…about two years passed? *ducks head in shame* I’ve thought about the recipe often, but I’ve never actually tried it because, confession, you guys: I’ve never made a yeast bread before.

Ingredients for Fig and Pepper Bread

For some reason, working with yeast scares me. I’ve managed to make a simple homemade pizza dough, but that was only after watching my sister-in-law make it first. I observed her meticulously and asked many (probably annoying) questions, then made it on my own soon after watching her so I wouldn’t forget anything she did or told me.

However, that tried-and-true pizza dough has been my only yeast-y baking accomplishment.

UNTIL NOW.

dough hook

I don’t know why I was so scared of making bread! This recipe was easy. So easy, I was pretty floored by how easy it was. Admittedly, a large part of that has to do with the fact that I used my stand mixer’s dough hook (for the first time!) to knead the dough. But, hey, I’m a modern girl, and there’s nothing wrong with doing things the modern way.

Plus, the recipe told me I could.

Fresh figs

So, if any of you are fellow bread-making newbies, never fear. This is probably the best recipe to start with.

The recipe for Fig and Pepper Bread is available online, but I’ve rewritten it below with my own notes and some slight alterations to the ingredients…and some clarifications. The recipe calls for “figs,” but it doesn’t say if they should be fresh figs or dried figs.

Husband and I had a Great Debate in the middle of the grocery store about which should be used. Said debate may or may not have involved putting a package of fresh figs in the cart, walking away, walking back, replacing the figs, and then later picking them back up again.

There was a lot of indecision. Baking is hard.

chopped fresh figs

In the end, I went with fresh figs based on Husband’s assumption that “the recipe would have said dried figs if it wanted you to use dried”…as well as the fact that there are little drawings of fresh figs on the online recipe card. (I did, however, buy a package of dried figs, juuuuuust in case I changed my mind last minute. I didn’t.)

risen dough

Turns out, fresh figs were DEFINITELY the way to go. They made the dough extremely watery when it was raw, but they caramelized beautifully in the oven once the bread baked. I don’t think the bread would be the same if I had used dried figs.

So, definitely use fresh ones if you can. And, make sure they are really ripe. A few of mine had some juice leaking out the bottom – not a lot, just a little – so I knew they were full of flavor.

unbaked fig and pepper bread

While making this bread was easy, it was definitely…an experience. All was going well until I had to “softly knead the chopped figs into the dough.”

Let me tell you, fresh figs do not want to go so easily into that good night. I had floured my hands, as the recipe suggested, to make working the dough easier, but the juicy figs soon made everything slippery, and it was difficult to get the dough folded back on itself after I had tried to knead the figs into it.

Eventually, I gave up, going Que sera sera, and plopped my amoeba of fig-studded raw dough on the baking sheet. It did not look appetizing, and neither will yours. My earlier skepticism about this recipe was back, and for a second I wondered if I should just throw in the towel on this particular adventure.

But, I persevered, dusting the dough blob with flour and pushing the baking sheet into the oven to see what would happen.

fig and pepper bread

Dude. What emerged was AMAZING. My amoeba had magically transformed into a gorgeously brown, crusty, rustic loaf of artisan bread. I actually gasped when I opened the oven to check on its progress.

fig and pepper bread

I was unable to let the bread cool completely before cutting into it because I was so excited to taste it. It made a delightful, crusty sound as I sawed into it with the bread knife – like I was cutting real bread that came fresh from a bakery – and that just got me more excited.

fig and pepper bread

The bread itself is dense and mealy, thanks to the whole wheat flour in the recipe. The crust is crispy and crunchy, cracked in all the right places, but the interior crumb is soft and slightly chewy. Each bite contains a subtle hint of pepper, which is a welcome, savory change to so many breads containing added sugar (this one does not).

fig and pepper bread

However, the crown jewel is when you reach a fig. Gone is the pale, green taste of the raw fruit, replaced by the robust, earthy flavor of a sweetly caramelized fig. It’s a complete contrast to the peppery base, and I loved it.

fig and pepper bread

Eat this bread with a thick slathering of salty, European butter and a cuppa tea. Or, serve it alongside a bowl of cauliflower potato soup. It’s also delicious slathered with jams or jellies, and it makes a hearty snack with a few slices of sharp cheddar cheese or creamy brie.

Offer it one hearty slice at a time (it’s wonderfully filling), with more on the side in case anyone’s stomach is bottomless.

fig and pepper bread

My only complaint about this recipe – and, this is completely my fault – is that there were not enough figs in the bread. Because of the kneading difficulty I mentioned earlier, most of my figs remained near the surface of the bread and didn’t make it into the interior. Knowing how amazingly the figs turn out, I’ll try harder next time to incorporate the chopped pieces throughout the dough. I encourage you to do the same.

fig and pepper bread

And, yes, there will be a “next time” for making this bread.

Fig and Pepper Bread

Fig and Pepper Bread

Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 1 loaf

Ingredients
  

  • 2 cups whole wheat flour
  • 2 1/2 cups all-purpose flour , plus more for handling
  • 1 1/2 cups coarsely chopped fresh figs
  • 2 tsp coarse black pepper**
  • 2 tsp sea salt
  • 2 tbsp extra virgin olive oil plus more for oiling a bowl
  • 1 packet of active dry yeast
  • 1 1/2 cups warm water

Instructions
 

PREP INSTRUCTIONS

  • Fit your dough hook into your stand mixer.
  • Whisk the whole wheat flour, all-purpose flour, salt, pepper, and yeast in a bowl fitted into your stand mixer.
  • Combine olive oil and warm water in a pitcher, then pour into the flour mixture. Turn on the mixer and let the dough hook knead for 5 minutes, until dough has formed a tight ball around the hook.
  • While the dough is kneading, pour about 1 tbsp olive oil into a large bowl and lightly spread it around the interior with a paper towl. You want the entire interior of the bowl oiled.
  • Lightly wet a kitchen handtowel, wringing out all excess water until the towel is damp.
  • When the five minutes are up, turn off mixer and remove the dough from the hook. The dough will be smooth, not sticky, and slightly warm to the touch.
  • Place the dough into the oiled bowl, then cover with the damp towel. Place bowl in a warm place and let rise for about an hour until dough is doubled in size.
  • While you're waiting for the dough to rise, chop your figs and set aside.
  • Place about 1/4 cup of all-purpose flour in a small bowl and set aside.
  • Once the hour has passed, remove the dough from the bowl and place on your workspace. Lightly flour your hands with the flour you set aside (while keeping some in reserve), then gently knead the chopped figs into the dough. Be sure to incorporate the figs evenly throughout the dough to make sure they don't all end up on the crust. Note: this is a messy process since the fresh figs are juicy. Re-flour your hands as necessary.
  • Once figs are incorporated, place dough on an ungreased baking sheet and shape into an oval. Using a sharp knife, slice three shallow lines along the top of the dough, then spinkle all over with flour.
  • Let the dough rise, uncovered, on the baking sheet for another 10-15 minutes until it's poofed up. It make take a bit longer if your kitchen isn't warm.
  • Preheat your oven to 350F.

BAKING INSTRUCTIONS

  • Place baking sheet in 350F oven and bake dough for 40-45 minutes, until the crust is golden brown and crispy. The figs will be slightly browned but should not start to burn.
  • Remove from oven and let loaf cool on baking sheet for 30 minutes, then remove loaf to finish cooling on a wire rack.

Notes

**Be sure to use coarse black pepper instead of "regular" ground pepper. You want the larger grains from the coarse ground for texture and appearance. If you're reluctant to buy a whole container of something for one recipe (I getcha), just remember that coarse ground pepper is excellent for sprinkling on roasted veggies or as flavoring for meats and fish.
This recipe is an adapted version of Fig and Pepper Bread from First Frost by Sarah Addison Allen.

29 thoughts on “Fig and Pepper Bread (Recipe from FIRST FROST)

  1. Your friend Jennifer M is a work mate of mine & I am so glad she told me about your blog! I love it & I can’t wait to try this bread!

  2. I loved that book and the recipe being included too! Like you I have it but seem to have found every reason to avoid making it. Figs are really hard to find where I live so I will give the dried ones a go – you have inspired me to make this today!

  3. I made the bread with dried figs and it was really good. I can’t compare it with the fresh ones since I haven’t been able to find those. My family thought it was good too. They are less interested in artisan breads than I am but at least they enjoyed it. I will definitely make it again. I also have a small B&B and will use this recipe for my guests from time to time. It has a nice flavor for a morning bread or as a compliment to comfortable evening dinner. Thanks again for sharing! I hope you also enjoyed the other books by Sarah Addison Allen. I thought they were great! I just finished reading The Peach Keeper.

    1. Thanks for the update, Mary! It’s great to know the bread turns out well with dried figs, too. It IS usually easier for people to get their hands on those. This is such a perfect bread to serve at a B&B in the ways you suggested. I bet the fresh-baked smell and rustic texture of the bread makes your guests feel very cozy, which is exactly what you want at a B&B. 🙂 I still need to read more of Allen’s books. I’ve read THE GIRL WHO CHASED THE MOON and really liked it, though the Waverley sisters books are my favorites so far. THE PEACH KEEPER sounds like one I need to add to my TBR list! Thanks for the suggestion.

  4. I just finished the book and was so excited to find the recipe at the end, but alas, no pepper was mentioned in the ingredients! I knew it was a simple omission, but I’m so glad you have clarified as to the amount. I also had a question about fresh versus dried figs. Thanks!

  5. If you can only get dried figs where you live, let the whole figs soak in warm water for an hour. Makes all the difference

  6. I laughed all the way through this post, that I just found while looking for yeast bread recipes that would incorporate fresh figs. I am in Virginia in the U.S. and just began harvesting figs from my tree (VERY prolific this year). I seriously laughed so hard and so many times that my husband asked about it and I shared some of your wording with him. LOVED the part about the grocery store run, AND the juicy figs making the dough slippery and very difficult to get them incorporated to the dough. I am going to have that same trouble, I fear, but I make hearty breads fairly regularly and really want to add this to my collection of rustic loaves 🙂

    Thank you for the recipe, and the laughter! I just subscribed to your blog.

    1. Awww, Marilyn, you are too sweet!! Thank you so much for your kind words AND for becoming a Tartlet. 😀 I’m so happy that my blog was able to give you a recipe and make you laugh at the same time! Let me know how your Fig and Pepper Bread comes out if you get the chance to make it. It’s wonderful that you grow your own figs. My husband has been trying to grow a fig tree the past few years: the first year, we had three figs; last year, we had one; this year, the darn tree didn’t even sprout any greens. We’re pretty sure it’s dead as a doornail. Perhaps Northern NJ doesn’t have the best climate for figs! I hope you enjoy your bountiful harvest this year!

  7. Was so happy to find this. The recipe at the end of the book didn’t say how much pepper. (Not even listed in ingredients)

  8. I was happy to see you added in the pepper, as it was a question I had. I’ve just planted a fig tree, but any amount of fruit may be awhile happening, so will try with the dry, after soaking in water.

    1. Hi Claudia! So jealous you have a fig tree! We had one for a year, but it didn’t make it through our harsh New Jersey winter a few years ago. Good luck using the dry figs! Some other people have had success with them in this recipe, too.

  9. Thank you SO much for posting this! I just finished reading First Frost last night and was thrilled to see the recipe in the back for Fig and Pepper bread! There must have been a misprint though because it didn’t say how much pepper to use. I was really happy to find this today. I will be making it this weekend! Thanks SO much!

    1. I was wondering the same thing when I read the book and saw the recipe. I assumed pepper should be in it. Glad to find this recipe, looking forward to try soon.

  10. Made the recipe today and was happy to find the omitted pepper ingredient ..here..The bread is dense but delicious. Being my first bread and hand kneading I am not sure it rose enough..but no matter..it tastes delicious and fresh figs just happen to be available for purchase! Will try again !

    1. Hi Jeannine, Thanks so much for the comment! Sorry it’s taken me so long to reply. But I’m glad you enjoyed the bread. My first attempt came out a little dense, too. I think it just needs to be kneaded more. Happy baking!

  11. Thank you for the recipe! I have almost finished the book and was thinking of baking this bread. I turned to the back and see the recipe but there is no black pepper listed! (Reading from the large print edition available at my library…) I have a half gallon of dozen figs from my garden that I’ll thaw for this, anticipating the flavor!!!

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