Sprinkle the yeast over the warm water in a large bowl. Let stand until the yeast is foamy, about 5 minutes. Stir until dissolved.

Add the olive oil, 3 cups of the flour, sugar, anise seeds, salt, and pepper to the yeast mixture. Stir until a soft dough forms.

Turn out the dough onto a floured surface and knead until smooth and elastic, about 10 minutes, adding more flour if the dough feels sticky. Oil a large bowl and place the dough in it, turning once to oil the top. Cover with a towel and let rise in a warm place until doubled in bulk, about 2 hours.

Grease and flour a large baking sheet.

On a lightly floured surface, knead the dough lightly to eliminate air bubbles. Knead in the figs, walnuts, and raisins. Shape the dough into a 12" x 6" loaf. Place the loaf on the prepared baking sheet. Cover and let rise again for an hour or until slightly puffy.

Preheat the oven to 400° F. Bake for 25-30 minutes or until lightly browned. Cool on a wire rack.