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1
Preheat the oven to 300 degrees.
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2
Place the hazelnuts on a baking sheet and toast for 20 to 35 minutes, until lightly browned.
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3
Remove from the oven and pour the hazelnuts onto a clean dishtowel.
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4
Fold over the dishtowel and rub the hazelnuts to loosen and remove the skins.
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5
Allow to cool completely.
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6
Place the skinned hazelnuts in a pastry bag or plastic bag and roll over them with a rolling pin, just to break the nuts in half.
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7
Set aside.
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8
Turn the oven up to 400 degrees.
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9
Oil or butter an 8 1/2 x 4 1/2 (or 8 x 4)-inch bread pan.
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10
Line with parchment, oil or butter the parchment, and dust lightly with flour.
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11
Sift together the flours, baking powder, sugar, salt and pepper.
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12
Stir in the fennel seeds.
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13
In a large bowl or in the bowl of an electric mixer whisk the eggs until frothy.
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14
Whisk in the olive oil and the milk.
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15
Add the optional orange zest.
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16
Whisk in the flour mixture and beat just until incorporated.
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17
Fold in the hazelnuts and chopped figs.
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18
Scrape the batter into the bread pan.
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19
Place in the oven and bake 40 to 45 minutes, until golden and a tester comes out clean.
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20
Remove from the oven and turn out onto a rack.
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21
Remove the parchment after 5 minutes and allow to cool completely.
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22
To serve, cut in thin slices and cut the slices in half on the diagonal, or into quarters.
