Dissolve the yeast in the lukewarm milk.
Mix milk flour and oil until a homogeneous mixture is obtained.
Add the salt, the figs and let the dough rise until doubled.
Bake at 180 C in a static oven for 50 minutes.
Leave to cool and cut into slices about 2 centimeters thick.
Top with slices of fresh figs, toasted walnut and generous amount of sliced ​​bottarga.

Chef Fabio Tammaro


for 2 p.

600 g flour
35 gr fresh yeast
100 ml extra virgin olive oil
335 ml whole milk
14 g salt
250 g dried figs
65 gr walnuts
Bottarga Boreale, whole