For the bread

275g strong white flour (a bit more if dough is sticky)

275g strong wholemeal flour (a bit more if dough is sticky)

14g dried yeast

380ml warm water

50g sugar

15g salt

125g mixed nuts

125g dried figs cut in pieces

For the tapenade: 

200g pitted black olives 

2 garlic cloves 

2 tbsp capers

Salt and pepper

Juice of half a lemon

60ml olive oil plus some to drizzle