Combine the bread flour, yeast, honey, and warm water in the bowl of a standing mixer fitted with a bread hook. Mix on low for one minute and move up to the third speed for another minute. Add the salt and anise, and mix vigorously for 10 minutes on at least the 5th speed.

The dough should be soft, smooth, and pliable when pressed by your finger. Add the figs at a low speed to disperse them through the dough.

Place the dough in a clean, large bowl that's very lightly oiled. Cover with plastic and place in a draft-free, warm place in the kitchen, and let the dough rest for 3 - 4 hours while it gently rises to double it's volume.

Punch it down and fold it over itself, recover with plastic, and slide it into the refrigerator overnight.

The following morning, remove from the refrigerator - it should be all puffed up again. Preheat the oven to 450˚F with a baking stone on the bottom rack. Place the dough on a flat baking sheet lined with parchment paper and shape into an oval loaf, lightly flour, and cover with plastic wrap. Bring to room temperature.

Score the top of the loaf 2 - 3 times with a razor blade, and lightly spray with water. Slide the dough onto the pizza stone (or just slide the entire baking sheet onto the pizza stone). Spray the insides of the hot oven with cold water to create steam. Steam is what helps to create a crusty surface on the bread.

Bake for 25 minutes, or until the bread's internal temperature measures 200˚F. Place on a cooling rack and allow to cool for at least 15 minutes before slicing.