I’ve been baking again.

Baking BREAD again.

This time, the artisan in me allowed for a touch of lemon, a handful of rosemary, and a giant scoop of chopped figs to rise among the dough.

It was great ~ especially slathered with some lemon honey butter!

Lemon Rosemary Fig Artisanal Bread

1 1/4 cup warm water
1 1/2 tsp. dry active yeast
1 1/2 tsp. sea salt
3 1/4 cup all-purpose flour
juice and zest of 1 medium lemon
2 Tbs. fresh rosemary, chopped
1/2 cup dried figs, chopped
Lemon Honey Butter:
8 Tbs. salted butter, softened to room temperature
1 Tbs. raw honey
zest of 1 lemon

Combine the water and yeast in a large mixing bowl and let rise for about 10 minutes. Add the remaining ingredients and beat with a stand mixture until well combined. Lightly cover with a towel and allow to rise for about 2 hours in a warm, well ventilated area. Bake immediately OR (I like this option better, as it’s easier to work with cold dough to form a boule or baguette – or whatever) chill overnight, gently covered, or up to 4 days. (Seal tightly after 1 day).

Preheat the oven to 450 degrees and bring the bread to room temperature for 40 minutes. With lightly flour-dusted hands, form your loaf with the dough and bake for about 20-25 minutes.

Meanwhile, whisk together the butter, honey, and lemon zest.

Serve the bread hot, with plenty of homemade Lemon Honey Butter!