Italian Flatbread with Figs, Rosemary and Pine Nuts
For the dough: Crumble the yeast into 50 ml (about 1/4 cup) of lukewarm milk. Stir in a pinch of the sugar. In a separate bowl, stir the flour, salt, remaining sugar and orange zest together. Make a well in the centre and pour in the yeast mixture, kneading until incorporated. Sprinkle with flour, cover with platic wrap and let rest for 15 minutes. Next add the remaining milk and continue to knead the dough until it is smooth. Add 2-3 tablespoons of additional milk if necessary. Form a ball with the dough, place in a bowl and cover with a clean towel. Let it rise in a warm place until the dough has doubled in size, about 1 hour.
Once the dough has rested, preheat the oven to 180°C (approximately 350°F).
Knead the raisins into the dough on a lightly floured surface. Place the dough on a baking tray lined with parchment paper and rest for an additional 15 minutes.
Meanwhile, rinse the figs, pat dry and slice. Rinse the rosemary sprigs and shake dry. Arrange the figs on top of the dough and sprinkle with the rosemary and pine nuts. Sprinkle with sugar and bake on the middle rack for 30-40 minutes until a toothpick inserted comes out clean.
Let the bread cool before slicing into squares or enjoy warm.