In a stand mixer with a dough hook, combine 3-4 tablespoons of the mixed flours, 1 teaspoon of sugar, part of the water, and part of the milk (all taken from the total amounts). Add all the yeast and mix until well combined. Let rise for about 1 hour.

The dough will double in size.

After 1 hour, add the remaining flours, sugar, milk, and water. Mix to combine.

Once the ingredients are incorporated, add the salt and gradually add the olive oil, one tablespoon at a time. Knead for at least 10 minutes, or a bit longer if needed.

Cover with a clean kitchen towel and let rise in the turned-off oven for 2 hours.

After 2 hours, the dough will have more than doubled in size. Oil your hands well and divide the dough into 2 parts.

Spread one part of the dough in a well-oiled round baking pan (mine is 14 inches/35 cm in diameter). Distribute half of the prepared figs evenly over the surface. Sprinkle with salt and a generous grind of black pepper.

Take the other half of the dough and, holding it by the edge, stretch it by rotating it between your oiled hands while suspended in the air. Gravity will help stretch it. Place it over the filled dough in the pan, matching up the edges. Top with the remaining figs, pressing them gently into the dough, and season with salt and pepper as before. Drizzle extra virgin olive oil over the entire surface.

Cover with plastic wrap and let rise in the turned-off oven for another couple of hours.

After this time, remove the pan from the oven and preheat the oven to 350°F (180°C), conventional setting. Sprinkle 1 tablespoon of raw cane sugar over the entire surface and bake on the bottom rack of the oven for 10 minutes. Then move the pan to the second rack from the bottom and bake for another 15 minutes. As always, adjust the baking time according to your oven.