This fig-blueberry combo is a delightful bread for a weekend breakfast or delicious snack any time of day. Made in the flatbread style of traditional Italian focaccia, children will be happy adding the ingredients into the dough and rolling it out into a free-form pizza shape. This recipe calls for dried mission figs because they are usually available at any local grocer. You may use either the manual method to make this with a big bowl and spoon or else use your standing electric mixer with the dough paddle attached – either way it’s guaranteed to make your day!
- 1 cup dried mission figs
- ½ cup blueberries
- 3 cups bread flour (or all-purpose flour)
- ¼ cup olive oil
- 1 egg
- 1 cup warm water
- 1 ½ teaspoons yeast dissolved in the warm water
- 2 tablespoons reserved liquid from soaking the figs.
- ¼ teaspoon salt
- ½ teaspoon orange zest (optional) (It’s fun to explain that you can use orange peel – no garbage!)
- Coarse sugar (optional)
- Handful of unsalted roasted sunflower seeds (optional)
Preheat the oven to 375 degrees.
Place the dried figs in a bowl and pour enough boiling water over them to cover them. Let the figs soak for 10 minutes. Drain, reserving 2 tablespoons of liquid. Coarsely chop the figs, discarding the stems.
Place the flour, egg, olive oil, salt, yeast, orange zest, water and the reserved liquid into a large mixing bowl and blend together well. The dough will be sticky but pliable. Next add the fruit and, if you like a little crunchiness, sunflower seeds using your hands (coating your fingers with oil first helps). Children like getting their hands into the dough and helping. Spread the fruit and seeds around in the dough, trying to distribute them evenly. If you find the dough too dry, add a tiny bit of water, then a little more, until you have something pliable enough to work with.
Leaving the dough in the bowl, find a warm spot in the kitchen and let it sit for an hour to rise. Take the risen dough, knead it a few times, then place it on a greased baking sheet or pizza stone. Flatten it out with your hands and place a sheet of parchment paper over it. Using your rolling pin, roll out the dough from the center towards the edges. Let the kids take over and help with the rolling. At our house we tend to go for abstract shapes, but you may like a more geometric circle or rectangle. Whichever shape you go for, try and have the dough as evenly spread out as possible. If you’re adding the sugar, sprinkle it over the top of the bread just before it goes in the oven.
Place the bread in the oven and turn the temperature down to 350. Bake for 20-25 minutes. Let the bread cool on a wire rack. Serve warm or at room temperature. Bread may be stored in an airtight container for several days.
*The dough can be made the day before and stored the refrigerator. Roll it out and pop it in the oven the next morning for a freshly baked breakfast!