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.