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Fig and Pepper Bread
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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.