Easy Artisan Fig Bread

A rustic no-knead fig bread made with bread flour, yeast, honey, and chopped fresh or dried figs. The overnight rise develops deep flavor, while baking in a hot Dutch oven creates a crisp golden crust and a soft, chewy crumb naturally sweetened with figs.

Print Recipe

Cook Time 45

Course Dessert

Cuisine American

Calories 220 kcal

Equipment

Large mixing bowl
Measuring cups or kitchen scale
Dough scraper (optional)
Dutch oven with lid
* Parchment paper (optional)
Wire cooling rack

Ingredients

Bread flour
Warm water
Active dry yeast
Honey
Salt
Fresh or dried figs chopped
Chopped walnuts optional

Instructions

Bloom the yeast by mixing warm water, yeast, and honey. Let stand for about 10 minutes until foamy.
Stir in the bread flour, salt, and chopped figs until a shaggy dough forms.
Cover the bowl and allow the dough to rise until doubled in size.
Gently shape the dough into a ball and refrigerate overnight.
Preheat a Dutch oven to 450°F.
Place the dough into the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and continue baking for 13–15 minutes, until the crust is deep golden brown.
Transfer to a wire rack and cool completely before slicing.

Notes

Fresh figs provide the best natural sweetness and moisture.
If using dried figs, soak them in warm water for about 10 minutes before mixing them into the dough.
Measure flour by weight whenever possible for the most consistent results.
An overnight cold rise develops better flavor and crust.
Store at room temperature for up to 3 days or freeze for up to 3 months.