fig, olive oil and sea salt challah + book tour!

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