Ingredients
- 450 gms bread flour 1 sachet dried yeast 1 teaspoonsalt 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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Heat a baking stone in the oven at 200 C
Mill fennel seeds on speed 10 for 10 seconds remove and set asideChop 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.
Thermomix Model
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Recipe is created forTM 31
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Comments
Thanks so much @CathyM for converting this recipe. Saw Simon make it the other night on a repeat of The Cook and the Chef so went looking online for the recipe and found this....... your recipe is a bonus that I actually prefer cause everything is easier in the Thermie....happy days. Wish me Luck
Figs and fresh bread two of my favorite foods, tried it when friends were over it was delicious.
thankyou,
VARIATIONS :-
I tried this replacing the figs with 1 caramilized onion (and dont Macerate in the coffee) and it was great! Nice alternative if like me your not too keen on the figs but otherwise loved the bread
Perth WA and mother of a 3 year old
I thought I recognised it - from the Cook and the Chef! My favourite cooking show. Thanks for converting. I'll be trying that one for Xmas drinks. Would be nice with blue cheese and fig paste.
www.thermogourmand.com.au
Hi skinflint
Actually Simon (from a chef and a cook) made it and i had to give it a go. i must say, thanks to my Thermomix, much quicker and easier than Simons method
If, like my family the fennel is a bit much, carraway seeds are a nice substitute. It is supposed to be a turkish style bread so you wont get a huge rise but it is really delicious. i like mine with cream cheese and a bit of home made sweet chilli sauce mixed in. Blue cheese is really nice too. Still cant work out if it is supposed to be sweet or savoury.
i actually warmed it up the next day and had it with maple syrup drizzled on it for breakfast and that was divine too. 
try it out
This looks lovely. Is it a Maggie Beer recipe?
www.thermogourmand.com.au
Geez Tenina i thought i was doing pretty well to figure out how to post a recipe.
Now to find where and how to enter the comp???
This is adapted from a recipe i saw on TV is that ok?? i have changed it quiet a bit and of course they didnt use the Thermomix
This sounds wonderful…why not entered in the comp??