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.
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 instant dried yeast</li><li class="ingredients-single-item">320ml lukewarm water</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">250g cold unsalted butter, for lamination</li><li class="ingredients-single-item">2 tablespoons fennel seeds</li><li class="ingredients-single-item">1 teaspoon ground fennel (optional, for stronger flavor)</li><li class="ingredients-single-item">200g dried figs, chopped into small pieces</li><li class="ingredients-single-item">2 tablespoons honey</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking stone or heavy baking sheet</li><li class="equipment-single-item">Spray bottle for water</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by toasting the fennel seeds in a dry pan over medium heat for 2-3 minutes until fragrant, being careful not to burn them. This releases their essential oils and intensifies their flavor. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, mix the chopped dried figs with honey and 2 tablespoons of hot water. Let them soak for at least 15 minutes to soften and become plump and sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer, combine the flour, salt, and yeast, keeping the salt and yeast on opposite sides of the bowl (salt can inhibit yeast activity). Add the cooled toasted fennel seeds and ground fennel if using. Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the lukewarm water and olive oil. Using the dough hook, mix on low speed for 2 minutes until combined, then increase to medium speed and knead for 7-8 minutes until you have a smooth, elastic dough that passes the window pane test (when stretched, it should be thin enough to see light through without tearing).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size. The slow rise develops flavor and strength in the dough, which is crucial for successful lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough is rising, prepare your butter block for lamination. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften slightly. Shape it into a 15cm square that's about 1cm thick. Return to the refrigerator to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled, gently deflate it on a lightly floured surface. Roll it out to a 30cm square. Place the butter block in the center at a 45-degree angle (like a diamond on a square). Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll the dough out to a rectangle approximately 45cm x 20cm, keeping the edges as straight as possible. Brush off excess flour. Perform your first turn by folding the dough like a business letter: fold the top third down and the bottom third up. Rotate the dough 90 degrees. This completes your first turn.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten and rechill the butter. Repeat steps 8-9 two more times for a total of three turns, always refrigerating between turns. The cold rest periods are essential – if the butter gets too warm, it will be absorbed into the dough rather than creating distinct layers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>After the final turn and chill, roll the dough out to a rectangle approximately 35cm x 25cm. Drain any excess liquid from your soaked figs and spread them evenly over the surface, leaving a 2cm border around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully roll the dough up from the long side, like a Swiss roll, sealing the edge well. Transfer to a baking sheet lined with parchment paper, seam-side down. You can leave it straight or form it into a ring by connecting the ends.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Cover loosely with oiled plastic wrap and let it prove for 45-60 minutes in a warm place until noticeably puffy but not doubled. The bread shouldn't be allowed to overproof or the butter layers may leak out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Meanwhile, preheat your oven to 220°C (200°C fan) with a baking stone or heavy baking sheet inside. Place an empty roasting tin at the bottom of the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>When ready to bake, gently brush the loaf with beaten egg and score the top with a sharp knife to allow for expansion. Transfer the bread (on its parchment) onto the hot stone or baking sheet. Pour a cup of hot water into the roasting tin to create steam, which helps develop a crisp crust.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Bake for 15 minutes at this high temperature, then reduce to 190°C (170°C fan) and bake for a further 25 minutes until deeply golden and hollow-sounding when tapped on the bottom. If it's browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Transfer to a wire rack and let it cool completely before slicing, at least 2 hours. This cooling period is crucial as it allows the butter to set and the structure to stabilize. Cutting too soon will compress the beautiful layers you've worked so hard to create!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is lamination important when making artisanal bread with butter layers?
Lamination creates distinctive flaky layers by trapping butter between dough sheets. When baked, the butter melts, creating steam that separates the layers, resulting in a honeycombed interior structure with a satisfying texture. It's the same technique used in croissants and puff pastry.
What can I substitute for dried figs in laminated bread?
You can substitute dried figs with other dried fruits like apricots, dates, or prunes. Fresh seasonal fruits like pears or apples also work well, though they should be diced small and patted dry to prevent excess moisture affecting the lamination process.
How do I know when my laminated bread is properly baked?
A properly baked laminated bread will have a deeply golden, caramelised crust and sound hollow when tapped on the bottom. The internal temperature should reach about 93°C. Allow it to cool completely (at least 2 hours) before slicing to prevent compressing the beautiful layers.
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