Fig, Olive Oil And Sea Salt Challah

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smitten kitchen


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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

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