Name: Turkish Dried Fig Bread
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 200 g dried figs; 300 ml warm water; 7 g active dry yeast; 2 tbsp sugar; 3 tbsp olive oil; 1 tsp salt; 1 tsp ground cinnamon; 1 tbsp orange zest; 100 g walnuts

Kuru İncirli Ekmek represents the beautiful marriage of Turkey's abundant fig harvest with traditional bread-making techniques. This specialty bread originated in regions where fig cultivation flourishes, particularly around the Aegean coast, where dried figs were incorporated into daily bread to add natural sweetness and nutrition during winter months. The bread delivers a complex flavor profile where the natural honey-like sweetness of dried figs complements the nutty wheat flour base. Each bite reveals tender, chewy fig pieces that burst with concentrated fruit flavor, while hints of cinnamon and a touch of orange zest add aromatic depth. The texture is wonderfully soft and moist, with the figs keeping the bread fresh for days. This versatile bread shines at breakfast when toasted and spread with butter or Turkish honey, pairs beautifully with aged cheeses and walnuts for an elegant appetizer, or serves as a delightful afternoon snack with Turkish tea. The aroma while baking fills your kitchen with warm, comforting scents that evoke cozy bakeries throughout Turkey. The natural sugars from the figs create a beautiful golden crust that's both visually appealing and deliciously crisp.

Ingredients

Instructions

Prepare dried figs

Remove stems from dried figs and chop them into small 1cm pieces. Soak chopped figs in warm water for 15-20 minutes until they soften and plump up. The figs should feel tender when pressed. Do not oversoak as they will become mushy and fall apart during mixing.
Activate the yeast

Combine warm water, sugar, and yeast in a large bowl, stirring gently. Let stand at room temperature for 8-10 minutes until the mixture becomes foamy and bubbly on top. The foam should be thick and active. Do not use water that's too hot as it will kill the yeast.
Make the dough

Add flour, salt, cinnamon, and orange zest to the yeast mixture. Mix with a wooden spoon for 3-4 minutes until a shaggy dough forms. Add olive oil and continue mixing until the dough comes together. The dough should be slightly sticky but manageable. Do not add too much flour at this stage.
Knead and add figs

Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Drain the soaked figs and pat dry. Flatten the dough, add figs and chopped walnuts, then fold and knead for 3-4 minutes until evenly distributed. The dough should spring back when pressed. Do not overknead after adding the figs.
First rise

Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-75 minutes. The dough should double in size and feel light and airy when gently pressed. A good test is poking with your finger - it should leave an indentation. Do not let it overrise as it will collapse.
Shape the bread

Punch down the risen dough and turn onto a lightly floured surface. Shape into an oval loaf by flattening slightly and folding the edges toward the center. Place seam-side down on a parchment-lined baking sheet. The loaf should be smooth and tight. Do not handle too roughly or the figs will break through the surface.
Second rise and bake

Cover shaped loaf with damp cloth and rise for 35-45 minutes until increased by half. Preheat oven to 190°C. Score the top with a sharp knife making 3 diagonal slashes. Bake for 35-40 minutes until golden brown and hollow-sounding when tapped. Do not open the oven door for the first 20 minutes.

Tips

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Cooking Tips

Steam the oven by placing a pan of hot water on the bottom rack during the first 15 minutes of baking - this creates a beautiful crispy crust while keeping the inside moist and tender.

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Alternatives

Replace walnuts with toasted almonds or pine nuts for different flavor profiles, or substitute dried apricots for half the figs to create a more complex fruit blend with slight tartness.

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Serving & Storage

Serve sliced with Turkish breakfast spread including cheese, honey, and olives, or toast and serve with afternoon tea. Store wrapped in cloth for up to 4 days, or freeze sliced for up to 3 months.