Fig, Olive Oil and Sea Salt Challah
Photo © Deb Perelman
- 2 1/4 teaspoons (1 packet — 1/4 ounce or 7 grams) active dry yeast
- 1/4 cup (85 grams) plus 1 teaspoon honey
- 1/3 cup (80 ml) olive oil, plus more for the bowl
- 2 large eggs
- 2 teaspoons flaky sea salt, such as Maldon, or 1 1/2 teaspoons table salt
- 4 cups (500 grams) all-purpose flour
- 1 cup (5 1/2 ounces or 155 grams) stemmed and roughly chopped dried figs
- 1/8 teaspoon freshly grated orange zest, or more as desired
- 1/4 cup (60 ml) orange juice
- 1/8 teaspoon sea salt
- Few grinds black pepper
- 1 large egg
- Coarse or flaky sea salt, for sprinkling
- Produce
- Figs, dried (1 cup)
- Orange, zest (1/8 teaspoon)
- Cooking & Baking
- All-purpose flour (4 cups)
- Black pepper (3 grinds)
- Honey (1/4 cup)
- Olive oil (1/3 cup)
- Sea salt, flaky (2 teaspoons)
- Sea salt (1/8 teaspoon)
- Sea salt, Coarse or flaky (1)
- Drinks
- Orange juice (1/4 cup)
- Refrigerated
- Egg, large (3)
- Other
- 2 1/4 teaspoons (1 packet — 1/4 ounce or 7 grams) active dry yeast
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
90.6Rating
1-100
1-100
158Tweets
2,311Facebook
Shares
Shares
4StumbleUpon
Views
Views
3,605PinterestPins
Recipe Stats
Published September 11, 2012 (5 months ago).
291 people saved this recipe.
