Valley Fig Growers

Olive Fig Rosemary Bread

Yield: 15 loaves – 1 lb. each


Flour (Wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin), Water, Dried Figs, Kalamata Olives, Salt, Rosemary.

Ingredients Lb. Oz. Method
Liquor Starter
Flour 9 lbs.
Water 6 lbs.

Mix 4 min on low speed then 8 min on high speed. Retard overnight.

Ingredient Lb. Oz. Method
Flour 7 lb. 7oz.
Water 3 lb 14oz.
Salt 2 1/2 oz.
Kalamata Olives 1 lb. 12oz.
Rosemary 1oz.
Liquor Starter 3 lbs.
Dried Figs-Diced 1 lb.12oz.


Put all ingredients together
Mix 2 min low speed then 8 min high speed
Rest 1 hour
Push down
Rest 1 hour
Cut into 19 oz. Pieces
Mold into Batard Loaf
Retard overnight
Dust flour on top of the bread
Score 4 times across top of loaf
Bake at 450 degrees F for 40 – 45 minutes

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