Method

Place the yeast and sugar in a large bowl and pour over the water. Stir briefly to help the sugar dissolve. Allow to stand for 15 minutes so the yeast can activate. Then add the 5 cups of flour to the bowl along with the ½ cup olive oil and Natural Herbs & Spices Rosemary and Lemon seasoning. If you have a food processor with a dough hook, mix and knead it for 6 minutes. If not, simply use your hands to mix and knead for six minutes. (Cook’s note: This is a very tacky dough, but do not be tempted to add more flour!) Brush a large clean bowl with a tablespoon of olive oil and place the kneaded dough in the bowl. Cover bowl with a tea towel and allow dough to prove for one hour until it has doubled in size.

Pour a quarter cup of olive oil onto a large baking tray and tumble the proved dough onto the baking tray. Use your hands to spread it out and press it flat to about 2cm thick. Allow dough to prove again for half an hour.

Halve (or quarter, if they are big) the figs and place on the dough. Finally press some rosemary leaves into the dough and grind over the sea salt – a good 6-8 twists of our Natural grinder should suffice. Bake in a pre-heated 220 ° C oven for 25-30 minutes until golden and cooked through.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za