Ingredients:
- 500 g strong flour
- 350 g water
- 1 packet of dry yeast
- A pinch of sugar
- 10 g salt
- 2 tablespoons olive oil
For brushing the lagana:
- 2 tablespoons water
- 1 teaspoon sugar
- 10 pitted olives, halved
- Regular and black sesame seeds
Preparation:
- In a bowl, mix the water, yeast, and sugar, stirring until the sugar dissolves. Let it rest for 20 minutes to activate the yeast.
- After 20 minutes, add the flour, salt, and olive oil to the yeast mixture. Knead the dough for 10 minutes until it becomes smooth and elastic.
- Cover the dough with plastic wrap and let it rise for approximately 1.5 hours, or until it doubles in size.
- Divide the dough into two equal portions. Place each portion on parchment paper cut to the size of your baking tray.
- Dust each portion lightly with flour and use a rolling pin to shape the dough into the characteristic flat oval shape of lagana.
- In a small bowl, mix the water and sugar to create a sugar glaze. Brush the glaze over each lagana.
- Sprinkle the surface with sesame seeds and evenly distribute the olive halves across the top.
- Allow the lagana to rise for an additional 30-35 minutes.
- Preheat the oven to 220°C (430°F) with the fan setting.
- Before baking, press your fingers into the dough to create dimples, giving the bread its traditional look.
- Drizzle a little olive oil over the lagana and bake in the preheated oven at 180°C (355°F) for 15-20 minutes, or until golden brown.
A Note to Savor:
This Olive Lagana Bread is a delightful twist on a classic Greek favorite, combining the rustic charm of traditional bread with the briny flavor of olives. Perfect for any occasion, it pairs wonderfully with dips, salads, or as an accompaniment to a hearty meal. Let the taste of the Mediterranean bring a burst of flavor to your table!
