Home
Recipes
Breads
Artisan Bread
Fig and Anise Bread Recipe

Fig and Anise Bread Recipe

Learn how to make the best homemade Fig and Anise Bread with this foolproof recipe. The combination of sweet figs and aromatic anise creates an extraordinary flavor profile in this easy artisan bread. Perfect for beginners looking to expand their bread-baking skills with impressive results.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
A rustic loaf of Fig and Anise Bread captured in soft natural light on a weathered wooden board, with a cross-section revealing pockets of plump fig pieces scattered throughout the golden-brown crumb. The crust features artistic scoring marks that have opened beautifully during baking, creating an attractive pattern across the deeply caramelized surface. Scattered around the base are a few whole star anise pods and dried figs, while a light dusting of flour remains visible on the crust's high points. A slice is pulled slightly away, revealing the bread's open, airy texture and the glossy, jewel-like fig pieces embedded within the aromatic crumb.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">350ml lukewarm water</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">2 tablespoons anise seeds</li><li class="ingredients-single-item">200g dried figs, chopped into small pieces</li><li class="ingredients-single-item">1 tablespoon honey</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy baking stone</li><li class="equipment-single-item">Proofing basket or bowl</li><li class="equipment-single-item">Lame or sharp knife for scoring</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Spray bottle for water</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the lukewarm water (it should be around 38°C, warm but not hot to touch) with the honey, stir to dissolve, then add the yeast. Let this mixture sit for about 10 minutes until it becomes frothy and bubbly – this indicates your yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the yeast activates, prepare your figs by chopping them into small pieces, about 1cm cubes. Toast the anise seeds in a dry pan over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning. This toasting process releases essential oils in the seeds, intensifying their flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, combine the bread flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Knead the dough for about 10 minutes until it becomes smooth and elastic. The dough should pass the "windowpane test" – when a small piece is stretched between your fingers, it should form a thin, translucent membrane without tearing (this indicates proper gluten development).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently flatten the kneaded dough into a rectangle, sprinkle over the toasted anise seeds and chopped figs, then fold the dough over itself several times, kneading gently to distribute the additions evenly throughout. Some figs may try to escape – just press them back in!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Shape the dough into a ball and place in a lightly oiled bowl, covering with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free place for about 1.5-2 hours, or until doubled in size. The slow rise develops flavor and allows the anise essence to permeate the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently turn the dough out onto a lightly floured surface, being careful not to deflate it completely. Perform a set of stretch and folds – pull one side of the dough out and fold it over the center, rotate 90 degrees and repeat three more times. This builds tension for better oven spring.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Shape the dough into a tight round or oval loaf and place it seam-side up in a well-floured proofing basket or a bowl lined with a well-floured kitchen towel. Cover again and let rise for another 45-60 minutes until puffy but not quite doubled.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the dough completes its final rise, preheat your oven to 230°C with a Dutch oven or baking stone inside. You want the baking vessel extremely hot to create steam and ensure a crisp crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, carefully turn your dough out onto a piece of parchment paper (seam-side down). Using a sharp knife or lame, score the top with confident, decisive cuts about 1cm deep. This not only creates a beautiful pattern but allows the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Working quickly but carefully, transfer the dough on the parchment into your preheated Dutch oven, or slide it onto your baking stone. For Dutch oven method, place the lid on (this traps steam). For baking stone method, spray the oven walls with water to create steam before closing the door quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 25 minutes with the lid on (or with periodic steam sprays if using a stone), then remove the lid or stop spraying and bake for another 15-20 minutes until the crust is deeply golden and the bread sounds hollow when tapped on the bottom. An internal temperature of 95-98°C indicates it's perfectly baked.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer to a wire rack and – though it's tempting to slice immediately – allow to cool completely for at least 1 hour before cutting. This cooling period allows the crumb structure to set properly and the flavors to fully develop.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fig and Anise Bread Recipe?

Fig and Anise Bread requires strong bread flour, salt, active dry yeast, lukewarm water, olive oil, anise seeds, dried figs, honey, and extra flour for dusting. These ingredients create a perfect balance of sweetness from the figs and aromatic notes from the anise.

How to cook Fig and Anise Bread Recipe at home?

Learn how to cook Fig and Anise Bread by activating yeast with honey and water, kneading a dough with flour, salt and olive oil, then folding in chopped figs and toasted anise seeds. After two rises, score the dough, bake in a preheated Dutch oven at 230°C for 25 minutes covered, then 15-20 minutes uncovered until golden and hollow-sounding.

Can I substitute the anise seeds with other spices in this artisan bread?

Yes, you can substitute anise seeds with fennel seeds for a similar licorice flavour, or try caraway seeds for a different aromatic profile. Cardamom also works beautifully with figs. Adjust quantities to taste, as some spices are stronger than others.

Why is my homemade bread dense instead of light and airy?

Dense bread usually results from insufficient kneading (underdeveloped gluten), inadequate proofing time, or using old yeast. Ensure your yeast is active, knead until the dough passes the windowpane test, and allow proper rising time in a warm environment.

How can I store artisan bread to maintain its crispy crust?

For the first 24 hours, store your bread cut-side down on a cutting board. After that, wrap loosely in paper (not plastic) or place in a cloth bread bag. To refresh the crust, sprinkle with water and heat in a 180°C oven for 5-10 minutes.

Want to try something else in ...

Artisan Bread

Try following recommended recipes

View all
An overhead shot of a rustic round country loaf with a deep caramelized crust displaying beautiful crackling patterns, photographed in soft natural morning light on a weathered wooden bread board. A cross-section view reveals a tender, slightly dense crumb studded with wild rice grains and toasted nut pieces creating appealing texture variations. The deep amber color of the bread's interior showcases the acorn flour's distinctive hue, while scattered whole grains and nuts surround the base of the loaf. Steam gently rises from a freshly cut slice, capturing the bread's wholesome warmth against a backdrop of natural linen and scattered flour dusting.
Breads
Artisan Bread

Wild Rice and Acorn Flour Country Loaf with Toasted Nuts Recipe

A rustic, hearty loaf featuring nutty wild rice, earthy acorn flour, and crunchy toasted nuts that creates a complex flavor profile perfect for artisanal sandwiches or alongside soups.
Difficulty:
Advanced
Prep Time:
24 hours
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a golden-brown loaf with visible swirls of herb butter peeking through its perfectly domed top, placed on a rustic wooden board dusted with flour. A cross-section reveals the cloud-like interior with distinct, delicate layers where the herb butter has created green-flecked marbling throughout the impossibly soft crumb. Shot in soft natural light streaming through a kitchen window, the image captures tendrils of steam rising from a freshly sliced piece. Surrounding the loaf are scattered herbs, a small bowl of the vibrant herb butter, and a linen napkin, while a butter knife rests alongside, ready for spreading a pat of butter on the still-warm bread.
Breads
Artisan Bread

Tangzhong Milk Bread with Laminated Herb Butter Layers Recipe

Pillowy-soft milk bread made with the tangzhong method, featuring delicate layers of aromatic herb butter that create a stunning marbled effect and irresistible pull-apart texture.
Difficulty:
Advanced
Prep Time:
3 hours 30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a dark amber loaf with a crackling crust, scored with a distinctive pattern that has opened beautifully during baking. A cross-section reveals a moderately open crumb structure with golden roasted einkorn berries scattered throughout like gemstones in the wheaty matrix. The bread sits on a natural linen cloth atop a rustic wooden board, with scattered whole einkorn berries and spelt flour dusting the surface. Soft window light catches the textural details of the crust, highlighting its rustic, artisanal quality. A butter knife and small dish of cultured butter sit alongside, suggesting the bread's perfect pairing.
Breads
Artisan Bread

Cold-Proofed Spelt Bread with Roasted Einkorn Berries Recipe

A rustic, nutty bread featuring ancient grains with a complex flavor profile achieved through cold fermentation and the caramelized sweetness of roasted einkorn berries throughout.
Difficulty:
Advanced
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot captures the rustic Schiacciata con l'uva on a flour-dusted wooden board, its surface glistening with caramelized grape juices and scattered sugar crystals. Natural window light highlights the deep purple-red stains where grapes have burst during baking, contrasting beautifully with the golden-brown crust. A cross-section view reveals pockets of jammy grapes nestled within the airy bread structure, while fennel seeds add tiny specks throughout. Surrounding the loaf are scattered wine grapes, fennel fronds, and a small glass of Chianti, creating a Tuscan harvest scene. The bread's irregular shape and artisanal appearance emphasize its traditional, homemade character.
Breads
Artisan Bread

Fermented Grape Skin Loaf (Schiacciata con l'uva) Recipe

A sweet Italian harvest bread studded with juicy grapes and fennel seeds, offering a perfect balance of crisp, sugary crust and tender, wine-infused interior.
Difficulty:
Advanced
Prep Time:
3 hours 30 mins
Cook Time:
35 mins
Serves:
1 loaf (8 slices)
View recipe
An overhead shot of a rustic Triple-Fermented Durum Wheat Bread with Biga showcasing its golden-brown crust with characteristic blisters and scoring patterns. A cross-section reveals an open, airy crumb structure with irregular holes surrounded by a creamy yellowish interior characteristic of durum wheat. The bread sits on a dark wooden board dusted with semolina flour, with a few wheat stalks and a small bowl of extra virgin olive oil positioned nearby. Soft natural light streams in from the side, highlighting the bread's textural contrasts and casting gentle shadows that emphasize its artisanal quality.
Breads
Artisan Bread

Triple-Fermented Durum Wheat Bread with Biga Recipe

Rich, nutty bread with a complex flavor profile and chewy open crumb achieved through multiple fermentation cycles and robust durum wheat flour.
Difficulty:
Advanced
Prep Time:
24 hours
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
Overhead shot of a rustic round loaf with a deep burnished crust, captured in soft natural light on a wooden bread board. A cross-section reveals a tender crumb with visible specks of dark cocoa nibs and caramelized black garlic cloves distributed throughout the wheaty interior. Scattered around the base are a few sprouted wheat berries and whole black garlic cloves, with a light dusting of flour creating beautiful contrast. A linen napkin and vintage bread knife rest nearby, while steam wisps suggest the bread has just been sliced, releasing its complex aroma of chocolate, garlic, and grain.
Breads
Artisan Bread

Cocoa Nib and Black Garlic Bread with Sprouted Wheat Recipe

This hearty artisan loaf combines earthy sprouted wheat, bittersweet cocoa nibs, and complex umami-rich black garlic for a bread that's sophisticated yet comforting.
Difficulty:
Advanced
Prep Time:
30 mins (plus 12 hours sprouting time)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot captures a rustic loaf of Laminated Fennel and Fig Bread on a flour-dusted wooden board, with one slice cut to reveal the mesmerizing butter-created layers and pockets of dark purple figs suspended throughout the golden crumb. Soft natural light streams in from a nearby window, highlighting the bread's glossy, deeply caramelized crust and the visible fennel seeds speckled throughout. The cross-section displays the dramatic lamination patterns reminiscent of croissants, while scattered fresh figs and fennel fronds artfully frame the composition, emphasizing the bread's star ingredients.
Breads
Artisan Bread

Laminated Fennel and Fig Bread Recipe

A beautifully layered artisanal bread with delicate fennel-infused buttery layers and pockets of sweet, caramelized figs that create an irresistible sweet-savory combination.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a round loaf with a deep amber crust, dramatic flour dusting, and visible grain pieces, captured in soft morning light streaming through a kitchen window. A cross-section reveals a moist, open crumb structure with specs of colorful ancient grains throughout. The bread rests on a well-worn wooden board with scattered spelt berries, amaranth seeds, and oat flakes surrounding it. A linen cloth partially drapes the corner, adding rustic charm, while steam visibly rises from a freshly cut slice, highlighting the bread's warmth and freshness against the weathered cutting board.
Breads
Artisan Bread

Rustic Porridge Bread with Ancient Grains Recipe

A hearty, nourishing loaf with chewy texture and nutty depth, featuring a medley of ancient grains that creates an irresistible crust while maintaining a tender, moist interior.
Difficulty:
Advanced
Prep Time:
20 mins (plus 14-16 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
A dramatic cross-section of a rustic round loaf showcasing the dark, dense crumb studded with small air pockets against a deep chocolate-brown backdrop. Shot in soft morning light against a flour-dusted wooden board, with scattered malted barley grains and rye berries creating visual context. Steam gently rises from the freshly cut surface, highlighting the loaf's warm, just-baked quality. The contrast between the nearly black crust—shiny and blistered from proper fermentation—and the deep amber interior creates a visually striking composition that emphasizes the bread's artisanal character and long fermentation process.
Breads
Artisan Bread

36-Hour Fermented Dark Rye with Malted Barley Recipe

A deeply complex sourdough with intense rye flavor, malty sweetness, and a dense, moist crumb that develops remarkable depth during its extended fermentation.
Difficulty:
Advanced
Prep Time:
40 mins
Cook Time:
50 mins
Serves:
1 loaf (16 slices)
View recipe
An overhead shot of a rustic round loaf with a deep caramel-colored crust split naturally along its scored top, revealing pockets of seeds throughout. Sliced portions in the foreground display an open, irregular crumb structure with visible flecks of various seeds embedded throughout the creamy interior. The bread rests on a flour-dusted linen cloth atop a wooden cutting board, with scattered whole seeds artfully arranged nearby. Natural window light casts gentle shadows that highlight the bread's textural contrast between the crackling crust and tender interior, while a vintage bread knife and small dish of olive oil complete the artisanal presentation.
Breads
Artisan Bread

Pain au Levain with Seeded Soaker Recipe

Crusty artisan pain au levain with a nutritious blend of soaked seeds that adds delightful texture, earthy flavor complexity, and a nutritional boost to this naturally leavened bread.
Difficulty:
Advanced
Prep Time:
25 mins (plus 14-16 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Fig and Anise Bread Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-19", "description": "Learn how to make the best homemade Fig and Anise Bread with this foolproof recipe. The combination of sweet figs and aromatic anise creates an extraordinary flavor profile in this easy artisan bread. Perfect for beginners looking to expand their bread-baking skills with impressive results.", "prepTime": "PT3H30M", "cookTime": "PT45M", "totalTime": "PT4H15M", "keywords": "fig artisan bread, anise seed bread, homemade rustic bread, sweet dried fig recipe, aromatic bread", "recipeYield": "12", "recipeCategory": "Bread", "recipeCuisine": "Mediterranean", "nutrition": { "@type": "NutritionInformation", "calories": "215 calories", "carbohydrateContent": "42 g", "proteinContent": "6 g", "fatContent": "3 g", "saturatedFatContent": "0.5 g", "cholesterolContent": "0 mg", "sodiumContent": "390 mg", "sugarContent": "11 g", "servingSize": "1 slice" }, "recipeIngredient": [ "500g strong bread flour", "10g salt", "7g active dry yeast (1 packet)", "350ml lukewarm water", "2 tablespoons olive oil", "2 tablespoons anise seeds", "200g dried figs, chopped into small pieces", "1 tablespoon honey", "Extra flour for dusting" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Activate Yeast", "text": "Begin by activating your yeast. In a small bowl, combine the lukewarm water (it should be around 38°C, warm but not hot to touch) with the honey, stir to dissolve, then add the yeast. Let this mixture sit for about 10 minutes until it becomes frothy and bubbly – this indicates your yeast is alive and active." }, { "@type": "HowToStep", "name": "Prepare Add-ins", "text": "While the yeast activates, prepare your figs by chopping them into small pieces, about 1cm cubes. Toast the anise seeds in a dry pan over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning. This toasting process releases essential oils in the seeds, intensifying their flavor profile." }, { "@type": "HowToStep", "name": "Form Initial Dough", "text": "In a large mixing bowl, combine the bread flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface." }, { "@type": "HowToStep", "name": "Knead Dough", "text": "Knead the dough for about 10 minutes until it becomes smooth and elastic. The dough should pass the \"windowpane test\" – when a small piece is stretched between your fingers, it should form a thin, translucent membrane without tearing (this indicates proper gluten development)." }, { "@type": "HowToStep", "name": "Add Figs and Anise", "text": "Gently flatten the kneaded dough into a rectangle, sprinkle over the toasted anise seeds and chopped figs, then fold the dough over itself several times, kneading gently to distribute the additions evenly throughout. Some figs may try to escape – just press them back in!" }, { "@type": "HowToStep", "name": "First Rise", "text": "Shape the dough into a ball and place in a lightly oiled bowl, covering with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free place for about 1.5-2 hours, or until doubled in size. The slow rise develops flavor and allows the anise essence to permeate the dough." }, { "@type": "HowToStep", "name": "Stretch and Fold", "text": "Once doubled, gently turn the dough out onto a lightly floured surface, being careful not to deflate it completely. Perform a set of stretch and folds – pull one side of the dough out and fold it over the center, rotate 90 degrees and repeat three more times. This builds tension for better oven spring." }, { "@type": "HowToStep", "name": "Final Shaping and Proofing", "text": "Shape the dough into a tight round or oval loaf and place it seam-side up in a well-floured proofing basket or a bowl lined with a well-floured kitchen towel. Cover again and let rise for another 45-60 minutes until puffy but not quite doubled." }, { "@type": "HowToStep", "name": "Preheat Oven and Baking Vessel", "text": "While the dough completes its final rise, preheat your oven to 230°C with a Dutch oven or baking stone inside. You want the baking vessel extremely hot to create steam and ensure a crisp crust." }, { "@type": "HowToStep", "name": "Score Dough", "text": "When ready to bake, carefully turn your dough out onto a piece of parchment paper (seam-side down). Using a sharp knife or lame, score the top with confident, decisive cuts about 1cm deep. This not only creates a beautiful pattern but allows the bread to expand properly during baking." }, { "@type": "HowToStep", "name": "Transfer to Oven", "text": "Working quickly but carefully, transfer the dough on the parchment into your preheated Dutch oven, or slide it onto your baking stone. For Dutch oven method, place the lid on (this traps steam). For baking stone method, spray the oven walls with water to create steam before closing the door quickly." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 25 minutes with the lid on (or with periodic steam sprays if using a stone), then remove the lid or stop spraying and bake for another 15-20 minutes until the crust is deeply golden and the bread sounds hollow when tapped on the bottom. An internal temperature of 95-98°C indicates it's perfectly baked." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Transfer to a wire rack and – though it's tempting to slice immediately – allow to cool completely for at least 1 hour before cutting. This cooling period allows the crumb structure to set properly and the flavors to fully develop." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-12", "reviewBody": "Incredible flavor combination! The anise gives just the right amount of aromatic spice while the figs provide wonderful sweetness. Definitely worth the effort - my family couldn't stop talking about it.", "name": "Amazing Flavor Profile", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-04-07", "reviewBody": "This bread made the most fantastic toast the next morning! I spread a little salted butter on a warm slice and it was absolute heaven. The crust remained crisp while the interior was soft and full of those lovely fig pieces.", "name": "Perfect For Toast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Francesca Rossi", "datePublished": "2024-04-15", "reviewBody": "I served this with a cheese plate at a dinner party and it was a complete showstopper! The complex flavors paired perfectly with both soft and hard cheeses. Several guests asked for the recipe before leaving.", "name": "Dinner Party Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-04-03", "reviewBody": "As a beginner bread baker, I was worried this would be too advanced, but the instructions were clear and the results were stellar! The crust was perfectly crisp and the interior had that beautiful chewy texture. Will definitely make again.", "name": "Great For Beginners Too", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-04-18", "reviewBody": "The anise flavor is subtle but perfect! I was worried it might be overpowering, but it balances beautifully with the sweetness of the figs. The smell while baking was absolutely divine. This has become my new favorite bread recipe.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Fig and Anise Bread Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "Fig and Anise Bread requires strong bread flour, salt, active dry yeast, lukewarm water, olive oil, anise seeds, dried figs, honey, and extra flour for dusting. These ingredients create a perfect balance of sweetness from the figs and aromatic notes from the anise." } }, { "@type": "Question", "name": "How to cook Fig and Anise Bread Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Fig and Anise Bread by activating yeast with honey and water, kneading a dough with flour, salt and olive oil, then folding in chopped figs and toasted anise seeds. After two rises, score the dough, bake in a preheated Dutch oven at 230°C for 25 minutes covered, then 15-20 minutes uncovered until golden and hollow-sounding." } }, { "@type": "Question", "name": "Can I substitute the anise seeds with other spices in this artisan bread?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can substitute anise seeds with fennel seeds for a similar licorice flavour, or try caraway seeds for a different aromatic profile. Cardamom also works beautifully with figs. Adjust quantities to taste, as some spices are stronger than others." } }, { "@type": "Question", "name": "Why is my homemade bread dense instead of light and airy?", "acceptedAnswer": { "@type": "Answer", "text": "Dense bread usually results from insufficient kneading (underdeveloped gluten), inadequate proofing time, or using old yeast. Ensure your yeast is active, knead until the dough passes the windowpane test, and allow proper rising time in a warm environment." } }, { "@type": "Question", "name": "How can I store artisan bread to maintain its crispy crust?", "acceptedAnswer": { "@type": "Answer", "text": "For the first 24 hours, store your bread cut-side down on a cutting board. After that, wrap loosely in paper (not plastic) or place in a cloth bread bag. To refresh the crust, sprinkle with water and heat in a 180°C oven for 5-10 minutes." } } ] }