fig, olive oil and sea salt challah + book tour!
Last week, this little url turned six years old, though I am absolutely, unequivocally certain that the day I started away here was a lifetime ago. I’d been married for almost a year. I was terrified to cook most things without a recipe. I kind of hated my day job (but loved my coworkers — still!). And — more on him next week — well, he wasn’t even a glimmer in our (still well-rested) eyes yet. While some things haven’t changed (for example, I have no idea what the buttons on my camera do, still), 801 recipes and over 151,000 comments later, I am fairly certain that what comes next is the last place I’d imagined this conversation going back then. And yet:
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Dried Fig | 1 medium (50g) | 37 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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