Home » Recipes » Side dish » Dried fig sandwiches


Calorie: 234 Kcal

Preparation: 20 min

Cooking: 30 min

Difficulty: medium

Preparation · Dried figs: 200 g
· Flour: 500g
· Water at room temperature: 270 g
· Fresh brewer's yeast: 7 g
· Il Cavallino Special Edition extra virgin olive oil: 10g
· Fine salt: 10 g
· Wildflower honey: 1 tbsp
To prepare the dried fig sandwiches, first pour the type 1 flour into a bowl; then add the salt, the honey and a small amount of water. Mix with your fingertips to uniform everything, then add the crumbled fresh yeast and the remaining part of water. Work everything with your hands until you get a compact dough, then add the oil and work until it is completely absorbed. Then transfer the dough to a surface, knead it for a few seconds until it is quite smooth and then give it a spherical shape. At this point place it in a bowl and let it rise for about 2 and a half hours at room temperature. If it gets very cold you can put the dough in the oven off only with the light on. After about 2 and a half hours, when it is well leavened, transfer it to a surface and flatten it with your hands. Then cut the dried figs in half and distribute them on the dough; then roll it up (17-18) to form a loaf. At this point, divide it in half. Then divide each half into 5 parts, in order to obtain 10 portions of about 90 grams each. Then, pressing each piece between the palms of your hands and a lightly greased surface, make a rotating movement to form balls. Arrange them gradually on a dripping pan or well-floured tray, spacing them apart. Cover with plastic wrap and place in the refrigerator for 18/20 hours. After this time, preheat the oven to 210° in static mode: in the meantime, take the balls of dough out of the fridge. As soon as the oven is hot, sprinkle a little water on the walls in order to create the right humidity and put the rolls in the oven quickly (one pan at a time, on the middle shelf of the oven; the other raw rolls can be kept in a cool place covered with foil waiting to cook them). Bake for about 35 minutes until they are well browned; for uniform cooking, turn the pan after about 20 minutes. Once your dried fig sandwiches are cooked, take them out of the oven and let them cool on a wire rack before serving.

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