Lagana bread with olives, onion and tomato
20΄
Preparation Time
01:10
Waiting Time
2
Portions
3
Difficulty Level
Directions
In the mixer we put all the ingredients and we whip them up to the full power until all the ingredients are mixed. We add half of the olives, we cover the dough with a towel and we wait for it to double. We roll out the dough into two breads, we sprinkle with olive oil, we put on the top the remaining olives, tomato and onions, we sprinkle with sesame seeds and we let them expand again for about 10 minutes. After expanding, we press with out fingers and we bake for 25-30 minutes at 180 ° C.
Chef: Ioannis Koufos
Ingredients
CALCULATE PORTIONS:
FOR THE LAGANA
- 500 gr Hard Flour MILLS OF CRETE
- 250 gr Organic Triticum Dicoccum MILLS OF CRETE
- 250 gr Country Bread Mix MILLS OF CRETE
- 500 gr lukewarm water
- 100 ml ouzo
- 30 gr fresh yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 50 gr tahini
- 100 gr olive strips
- 1 medium chopped tomato
- 1 onion chopped in strips
FOR THE SPREADING
- 50 gr Extra Virgin Olive Oil ABEA
- 30 gr sesame
Equipment
- Mixer
