Fig, Walnut and Rosemary Boule

• 500 grams (4 cups) bread flour
• 1 teaspoon kosher salt
• 1 teaspoon instant yeast
• 1 1/2 cups warm water
• 1 1/4 cups dried figs, chopped
• 1/2 cup roughly chopped toasted walnuts
• 1 tablespoon chopped rosemary
• Olive oil

Whisk together the flour, salt and yeast in the bowl of a stand mixer. Add the water and stir on low speed with the dough hook attachment for about 1 minute. Add figs, walnuts and rosemary. Increase the speed to medium, and knead until the dough is smooth and elastic, about 8 to 10 minutes. Every few minutes, stop the mixer and scrape the dough off the hook and sides of the bowl.

Remove the bowl from the stand mixer and cover with plastic wrap. Allow the dough to rise until it has doubled in size, about 1 1⁄2 to 2 hours.

Turn the dough out onto a lightly floured work surface and knead for about 1 to 2 minutes to release the gas. Shape the dough into a ball, cover with a clean towel, and let rest for 10 minutes.

Cup your hands around the dough and shape it into a tight ball by rolling it on the work surface between your palms. Lightly brush the base of the Bread Oven with oil. Place the dough in the centre of the base and cover with the lid. Allow the dough to rise again until doubled in size, and when poked with a finger, it will slowly spring back, about 30 to 60 minutes.

During the last 15 minutes of rising time, preheat the oven to 230°C. When ready to bake, score the bread with a sharp knife or razor, making a simple design, or an X, to allow the dough to expand freely. Cover and place in the hot oven.

Bake for 20 minutes. Remove the lid, reduce the oven temperature to 200°C, and continue baking for an additional 15 minutes, until the bread is golden-brown and cooked through. It should have an internal temperature of approximately 90°C when done. Carefully remove the bread from the base and let it cool on a rack for at least 30 minutes before slicing.