Make sponge by placing water and yeast into TM bowl and mixing 2 min/37°C/speed soft.
Add flour and knead 2 min/Interval. Place into small bowl, cover tightly with plastic and leave at room temperature for at least 24 hours.
To make bread;
Place milk, yeast, warm water and EVOO into TM bowl and warm 1.5 min/37°C/speed 1.
Add sponge, flour and salt and knead 4 min/Interval.
Place into oiled bowl or wrap in Silpat mat and allow to prove for at least 2 hours or until doubled. (This will very much vary on room temperature, I had the luxury of time plus a cold day today and I left it for around 4 hours before finishing the loaf.)
To finish the loaf, heat a pizza stone in the oven on a bread baking setting at 220°C.
Place figs into TM bowl and chop 1 sec/speed 5. Add olives and walnuts and return the dough to TM bowl. Knead 1-2 min/Interval or until extras are combined. Turn dough out onto oiled baking paper and form into a loose slipper shape (or shape of choice). Place into Varoma dish and set aside.
Place 1L of water into TM bowl and heat 8 min/Varoma/speed 2. Set Varoma into position and steam bread (on baking paper) 10 min/Varoma/speed 2.
Transfer loaf, still on the paper to pizza stone and bake for 20-30 minutes or until it sounds hollow when tapped. Cool on wire rack. (Spray with water sprayer for a crustier crust.)
Naturally this can be cooked to perfection in your Combi Steam Oven. Choose to steam for 10 minutes of the cooking time and then complete on dry baking for the remaining 30-35 minutes.