- 450 gms bread flour 1 sachet dried yeast 1 teaspoon salt 2 teaspoon sugar (I used coconut palm sugar or rapadura) 100 g espresso coffee 100 gm warm water 50 gm olive oil 90 gm dried wild figs chopped stalk removed ½ tablespoon fennel seeds (Optional) sesame seeds or fennel seeds to sprinkle on top extra
8Recipe is created for
Heat a baking stone in the oven at 200 C
Mill fennel seeds on speed 10 for 10 seconds remove and set aside
Chop figs on speed 5 for 5 seconds
Macerate the chopped figs in the coffee and allow them to absorb as much moisture as they will take in. Strain and squeeze out excess moisture and set aside both the figs and the liquid.
Make the dough by combining most of the flour (put in about 380 gms for a start), yeast, salt, sugar, milled fennel seeds and warm water with the strained coffee liquid and olive oil and mix together for 5 seconds on speed 5.
Then knead for 2 mins on interval setting.
(You may need a little more water, or a little more flour. The dough needs to have resistance and just spring back at you, but it shouldn’t be hard) Rest in a bowl in a warm spot (covered with cling wrap), until doubled in size.
Shape dough to an oval and sprinkle with figs. Fold over half way and shape into an oval, and then flatten with a rolling pin into an oval/rectangle about 2 1/2 cm thick.
Cut 6-8 slashes in the dough and brush with olive oil slightly pulling part the slashes. Sprinkle with more aniseed and or white sesame seeds ( I prefer just sesame seeds as the aniseed flavor can get a bit overpowering)
Allow to rest for 15 minutes. Then place on the preheated pizza stone and bake in oven for 15- 20mins until it sounds hollow when tapped on the bottom.
Great served as it is, with butter or with soft cheeses such as blue, brie or feta.
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