Steps to Prepare Homemade Lagana with olives and rosemary

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The ingredients needed to make Lagana with olives and rosemary:

1. Take 400 g - 450 g all puprose flour
2. Prepare 1 tsp salt
3. Prepare 1 packet dry yeast
4. Take 1 tsp sugar
5. Prepare 1 tsp honey
6. Prepare 250 ml tepid water
7. Take 35 ml olive oil
8. Prepare 3 tbsp black or green olives, pitted
9. Get 1 tsp coarse salt (optionally)
10. Take 1 sprig rosemary (either the sprig cut into fine pieces or dried rosemary)
11. Get 1 little oil for the end

Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. Nadiya's recipe for her olive and rosemary bread that's as impressive as it is delicious! This looks impressive and tastes delicious with the salty tapenade, strong blue cheese and a hint of rosemary. Any leftovers make a great snack throughout the day, or you can freeze them in slices for another time.

Instructions to make Lagana with olives and rosemary:

1. Sift the flour and place it in the bread machine with the sugar, the oil, the tepid water, the yeast and the fine salt and knead using the program for doughs, a dough that is soft and fluffy and doesn't stick to your hands and wait for the dough to rise. That should take about 2 hours.
2. If you knead it by hand, dissolve the yeast in 100 ml tepid water and add 2 tbsp of your flour then set it aside for 20-30 minutes to rise.
3. Then place all the ingredients together in a bowl and knead for 5-10 minutes, brush another bowl with oil, place your dough there, cover it and set it aside for 2 hours somewhere warm so that it doubles in volume.
4. When it has risen, knead for 2-3 minutes and then take a 26x36 cm baking tray, brush it with oil, dust with a little flour, place the dough there and spread it with your hands to cover the baking tray or make two separate laganas.
5. Brush the dough with olive oil, spread the olives on top, press them a little so that they stick to the dough and sprinkle with rosemary and coarse salt (optionally).
6. Set aside for about 30 minutes to rise covered and then in a preheated oven to 200°C bake for 15-20 minutes until golden brown.
7. Remove from the oven and place on a cooling rack.

This looks impressive and tastes delicious with the salty tapenade, strong blue cheese and a hint of rosemary. Any leftovers make a great snack throughout the day, or you can freeze them in slices for another time. Olives with rosemary — Stock Image. To download this image, create an account. I haven't done a bread with olives for quite a while and while searching TFL, I came across this one from Dab.

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