This irresistible fig bread is lightly sweetened with honey and dotted with tender bits of dried figs, while a hint of anise keeps every slice interesting. The result is a bread that feels both old-world and quietly special.
Be sure to allow time for one rise of the dough in the refrigerator overnight. The following morning, all you need do is form it into a round, bring it to room temperature, give it a few slashes with a sharp blade, and bake.
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🏃♀️ Post Summary
In a hurry? This summary covers the essential points.
- Meal Prep: 15 minutes. Total Rise Time: ~4 hours plus an overnight rise in the refrigerator. Bake Time: 25 - 45 minutes, depending on the shape.
- This bread recipe calls for bread flour and Active Dry Yeast.
- The dough comes together very easily when using a stand mixer fitted with a dough hook.
- The post includes tips for getting a crusty bread.
Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
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Baking yeasted bread is easy, but it can be one of the most intimidating things to tackle if you've never done it. My first time, I almost convinced myself I couldn't do it at all.
❤️ Falling in Love With Baking Bread
I was in culinary school, in my early 50's, struggling to keep up with all the much younger students in my class. I shoved baggy sleeves of an ill-fitting chef's jacket up past my elbows, only to have them immediately slump back down over my knuckles, as I re-read for what felt like the 11th time a whole-wheat bread recipe I'd been assigned by Chef.
Feeling my age...
Meanwhile, in a parallel universe, little blonde and brunette pony-tailed whirlwinds rushed around me, pulling out the last of the kitchen scales, bowls, and measuring cups, seeming to know exactly what to do. All this while they chattered across their work areas about boyfriends, the latest bars, and parties.
Feeling about 90 years old, my anxiety tasted the beginnings of tears, and I slipped out the back, and into the sole, tiny bathroom to find a moment of quiet so I could focus.
When I (finally) returned to my work station, I was (of course) waaaay behind. But I finally had a semblance of order in my mind. I found some scales, weighed out the flour, added yeast, tested the water temperature, and began the timeless meditation of kneading.
Feeling hope...
My shoulders relaxed as I found a rhythm, and I watched my lump of paste transform into a springy, smooth globe of dough. Chef stopped by and tested it with a discriminating finger and pronounced it 'very good'. High praise, trust me.
I tucked that little globe gently into a bowl for a nap.
It rose.
I punched it down, folded it over (to create structure), and tucked it back in.
It bravely rose again.
I scored it with a blade, found a free oven (finally), and slid the dough onto a searing hot pizza stone with a few quick sprays of cold water for luck. I crossed my fingers...there was nothing more I could do. Surely mothers sending their children to college must feel this way, I thought.
Success...
I felt HUGE relief as I slid it from the oven a short time later and onto a cooling rack. It was a beautiful, deep golden brown.
Not able to wait, I tore off a hunk - the moment of truth for bread bakers the world over - and I checked out the crust and crumb, slathered on a little butter, and took my first bite.
I decided right then and there that I adored baking bread. And I baked a couple fresh loaves every day after that to go with our lunch.
The lesson...
The point of this tale? Whatever your fears, make up your mind to bake your own bread some day. It looks like a lot of steps, but really, most of the time is spent just waiting while it rests. Once you taste bread fresh from the oven, you'll be spoiled forever.
For more bread recipes, visit my Breads Page that lists them all.
🧅 Ingredient Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions.
- Bread flour - I recommend King Arthur Bread Flour for it's consistency.
- Active-rise yeast - I use active-rise yeast, which is not the same as rapid-rise yeast. Rapid-rise yeast is also called Instant Yeast.
- Anise seed - A smaller amount of anise powder can be substituted.
- Dried figs - Fresh figs should not be used in the recipe. I use dried Mission Figs.
📝 Instructions Overview
Detailed instructions for making this fig bread are in the recipe card below, but here's an overview!
Step 1
Make the dough. Combine the flour, yeast, honey, and warm water in the bowl of a stand mixer fitted with a dough hook. Mix until the flour mixture comes together into a dough
Step 2
Add the fillings. Add the anise seed and salt and mix until the dough is smooth and pliable. Reduce the speed of the mixer and add the sliced dried figs.
Step 3
Rise. Loosely cover and allow the dough to rise until doubled in size.
Step 4
Overnight rise. Punch it down and knead a few times. Cover again and slide it into the refrigerator overnight.
Step 5
Bake. Bring to room temperature, score a few times with a blade, and bake. The dome shape shown here took 45 minutes to bake. (See a flatter shape in a below Tips for Success section.
👩🍳 Tips for Success
- Weigh your flour using kitchen scales.
- The warm water added to the flour mixture should be between 105-110˚F for the best results with the yeast.
- Slice the figs fairly thin so that the pieces thoroughly mix into the dough.
- The overnight rise in the refrigerator builds great flavor.
- Spray the sides and bottom of the preheated oven 2-3 times in the first 5 minutes of baking. Additionally, place a metal pan on the bottom of the oven while the oven pre-heats. Add cold, ice water to the pan as soon as the bread is in the oven and immediately close the oven. Steam contributes greatly to a crusty bread.
- Test the bread temperature with an instant-read thermometer after 25 minutes to check how fast it's baking. A flatter shape, shown below, will bake much faster than one shaped like a dome.
🍞 Ways to Use Fig Bread
- Sliced and slathered with butter.
- Add a smear of fig jam.
- Make a grilled cheese sandwich using Gruyere cheese and fig jam.
- French toast!!
📇 More Breads Filled with Fruit
- Other filled breads to try are julekake, a Norwegian Christmas bread filled with raisins and candied fruits, or fougasse.
- Fougasse is a savory flatbread filled with kalamata olives, caramelized onions, and fennel seed.
- Another filled bread is my Irish Soda Bread that adds loads of raisins and orange zest.
- In summer, I like to make these Peach and Blueberry Drop Biscuits. And there are few better things than warm Strawberry Scones.
BreadBakers is a group of bread-loving bakers who gather once a month to bake bread with a common ingredient or theme. This month's theme is Breads with Fruit, hosted by Swathi at the Zesty South Indian Kitchen blog.
You can see all of our lovely breads by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join send an email to Stacy at Food Lust People Love.
Breads with Fruit
- Pan di Ramerino (Rosemary Raisin Buns) by Karen's Kitchen Stories
- Mini Apricot Cranberry Panettones by A Messy Kitchen
- Pumpkin apple sourdough Loaf by Zesty South Indian Kitchen
- Pecan Banana Bread Mini Loaves by Food Lust people Love
- Apple Crisp Sourdough Loaf by Sneha's Recipe
- Fig Bread Recipe with Anise and Honey by The Wimpy Vegetarian
- Sourdough Blueberry Breakfast Loaf by A Day in the Life on the Farm
- Oat and Raisin Quick Bread (Gluten Free) by Passion Kneaded
Fig Bread Recipe with Anise and Honey
Ingredients
- 15 ¾ ounces (3 ½ cups) bread flour
- 1 ¼ teaspoons active dry yeast
- 1 tablespoon honey
- 1 ½ cups warm water 105˚-110˚F
- 2 teaspoons sea salt
- 1 tablespoon anise seed or 1 teaspoon ground anise powder
- 1 cup thinly sliced dried figs Both Calimyrna and Black Mission figs work great
- Olive oil
Instructions
- Combine the bread flour, yeast, honey, and warm water in the bowl of a standing mixer fitted with a dough hook. Mix on low for one minute and move up to the third speed for another minute. Add the salt and anise, and mix vigorously for 10 minutes on at least the 5th speed. The dough should be soft, smooth, and pliable when pressed by your finger.
- Reduce to a low speed and add the sliced figs. Mix long enough to disperse them through the dough as evenly as possible.
- Place the dough in a clean, large bowl that's very lightly oiled. Cover tightly with plastic wrap and lift one edge of the plastic. The yeast needs to breathe. Place the bowl in a draft-free, warm place in the kitchen and let the dough rise for 3 - 4 hours until it doubles in size.
- Punch the dough down and fold it over itself 2-3 times. Cover again with plastic, ensuring that one edge is loose to allow the yeast to breath. Slide the bowl into the refrigerator overnight.
- The following morning, remove from the bowl from the refrigerator. The dough should be all puffed up again. Preheat the oven to 450˚F with an empty pan on the bottom of the oven. A rimmed sheet pan can be used for this. Place the dough on a flat baking sheet lined with parchment paper and shape it into an round or oval loaf. Lightly dust with flour and loosely cover with plastic wrap. Bring the dough to room temperature.
- Score the top of the loaf 2 - 3 times with a razor blade and slide the baking sheet onto the middle rack of the oven. Spray the insides of the hot oven with cold water to create steam and add 1-2 cups of ice water to the hot metal pan. Immediately close the oven door. Repeat spraying the oven walls with water 2 more times in the first 5 minutes of baking. This steam helps to create a crusty surface on the bread.
- Bake for 25 minutes if you've shaped the dough into a rather flat and wide loaf or 45 minutes if you've shaped the dough in a dome shape, or until the bread's internal temperature measures 190˚F. Place on a cooling rack and allow to cool for at least 15 minutes before slicing.
Choc Chip Uru
This bread looks absolutely delicious, I want to butter some right now 😀
Cheers
Choc Chip Uru
Laura
Looks soooo yummy, I have to make one very soon..
Liz
I love biting into bits of dried fruit in my breads and your loaf is right up my alley! Perfect addition to our progressive dinner---I sure wish we were gathering in person so I could have a slice (or two!!!).
Jenni
My place to go cry was the walk-in. I know how you felt, Susan! You nailed this bread, truly. It is just gorgeous! I've been waiting to see it since you told us what you were making. It does not disappoint! xo
Laura @MotherWouldKnow
I adore both anise and figs, so this bread holds my attention from the get-go. But it's really your story that has me hanging with you. I could feel your pain as you tried to compose yourself during your breadbaking "bootcamp" and the huge heart-bursting-through-your-chest moment when you tore off a piece of the bread to taste. I felt your victory and could savor the moment and the taste with you. Bravo Susan!
lizthechef
You are so brave to have tackled culinary school, a lost dream of mine - and your bread is lovely!
Jeanette | Jeanette's Healthy Living
I love the sound of fig and anise combined in this beautiful loaf. I've never tried that together before. What a wonderful addition to our French menu this month!
Ansh
The sight of a beautifully rising dough, the gorgeous browned bread and the aromas from the kitchen - Oh it always makes me happy no matter what! Love this fig and anise bread combo.
Jane, The Heritage Cook
I have been waiting to see this bread since you started talking about it. What a gorgeous loaf Susan, full of beautiful flavors and no doubt the perfect crumb. I am in awe that you went to school so late and had the strength to survive. I am not that brave, no matter how much I want to follow that path! Brava Susan!!
Norma Chang
Have not made bread for a while but your post inspired me to bring out my machine and dough hook, yes, I use the dough hook. Have used other dried fruits but not figs, great idea, thanks.
Cyndi
Yum ... this looks delicious! With the anise, I'm guessing that it has a panettone quality. To make it vegan, do you think using agave syrup instead of the honey would work? Thanks so much for the recipe ... I can't wait to try it!
The Wimpy Vegetarian
Thanks much, Cyndi! Agave would definitely work as a substitute. I'd love to hear how it goes for you if you make it!
mjskitchen
My mother used to make homemade yeast bread and I just loved making them with her. The whole process is so rewarding. My two favorite parts - kneading and eating that first slice of warm bread. Fig and Anise sounds like a loaf of bread that needs to come from my oven. I can smell it baking just looking at the recipe and your mouthwatering pictures.
The Wimpy Vegetarian
Thanks so much MJ! There is NOTHING like that first piece of bread, still warm and soft. I totally agree 🙂
Oui, Chef
Great story, Susan, and you are right, there is NOTHING like baking your own bread to make you feel like you can conquer anything.
The Wimpy Vegetarian
Thanks so much Steve! And I love how the house smells too 🙂
Kathy Hester
I have to make this. I love the idea of figs and anise. I bet it would make great French toast!
The Wimpy Vegetarian
OMG yes, Kathy! I have to make this again now just so I can make French toast with it!!!!
Florian@ContentednessCooking
Such a interesting combination, will give it a try!
Joy @ Joy Love Food
I love baking yeast breads, I need to do it more often, your version with the anise and fig sounds wonderful!
Katie @ Recipe for Perfection
I do love baking bread, I'm just not good at practicing regularly- so I haven't gotten very good at it yet! I like the fig idea.
Alyssa @ Simply Quinoa
This bread looks delicious! I love the overnight version, but it's the flavors that are really exciting my tastebuds 🙂
Sabrina @ Dinner, then Dessert
I grew up eating figs right off my grandparent's tree, I would love this bread!
Mary @ Fit and Fed
I love your story about baking school-- I felt the same way when I went back to school about five years ago to get a certificate. I was petrified to be a student again, but once I got rolling with it it was a good experience. As far as the bread, I love the texture (and sweetness) of figs in bread, and I'm also a fan of the refrigerator rise method. The long rise adds such depth of flavor, and it's also so convenient to throw the dough into the fridge to slow it down and make the bread later when I have time for it.
Sarah
Thank you so much for this recipe! I was searching for a good yeasted bread with figs recipe when I stumbled upon your blog. The bread is delicious! Great crust and flavor. Looking forward to reading more of your blog 🙂
Carmela Recktenwald
I made this bread and made French toast with it it was so totally awesome. My question is about baking time. Recipe says 25 minutes or internal temperature of 200 degrees. It took 45 minutes to reach 200. Is that normal or is it because I baked 2loaves.
Claire
I don't have much experience baking bread other than sourdough so I was a bit nervous to try this, but I was really missing Fig & Anise bread from Terra Breads (haven't been able to find it recently) so I gave your recipe a try and it turned out AWESOME! Super delicious and the flavour is perfect. Thank you so much for sharing this recipe!
Susan Pridmore
I'm so happy you gave this bread a try and loved it so much!! Thank you so much for letting me know!
hobby baker Kelly
I will totally make this for my mom next time she comes to visit! It's easier than fig swirl cookies. Looks wonderful!
Susan Pridmore
It really is a delicious bread and I hope you make it for her!
Stacy
YOU were so brave going to culinary school but I am so glad you did! You followed your passion and I am delighted to have gotten to know you through blogging and our mutual love of baking bread! This is one beautiful loaf with one of my most favorite fruits!
Susan Pridmore
Thank you so much! One of the best things about blogging is meeting people like you through our mutual love of food and making it for the loved ones in our lives.
Karen's Kitchen Stories
Baking your own bread truly does give you a feeling of accomplishment. And it's so fun watching it turn out the way you want it to.
Susan Pridmore
I completely agree. It was life-changing for me in the kitchen.