Focaccia style lagana is based on the Greek flatbread but with the addition of olives and sundried tomatoes mixed in the dough.
Αncient Greeks colonized Southern Italy and Sicily between 800 to 500 b.C. and then in 146 b.C. the Romans conquered Greece.
During these years the Romans were influenced by the Greek civilization, culture and among other things food.
Until today in some parts of Southern Italy they still speak a Greek ancient dialect called “Griko”and the word lagana is still used there, however, having the meaning of wide tagliatelle.
Lasagna comes from this word.
Originally it was an unleavened bread but eventually some yeast was added.
I know that now this is not the time for lagana, as traditionally this wonderful bread is only baked once a year, on the first day of Lent of the Orthodox Easter, and I cannot understand why, as everybody is crazy about this bread.
As I said yesterday, when I made koulouria, I had made double the recipe as with the remaining dough I wanted to make one of our favourite flatbreads: Lagana but this time I decided to try something similar to focaccia.
I remembered seing some recipes of focaccia and one was with sun dried tomatoes and green olives.
The last time I went to the supermarket I had bought some sun dried tomatoes for another recipe and still had some left.
I did not have green olives but I still have lots of throubes olives, which were perfect when I made the Eliopsomo (Olive bread).
This focaccia style lagana is delicious when eaten warm but as I baked quite a lot, we ate the last piece today (five days later) and every day it was even better.
It dried and was crispy (not hard) like a rusk with all those beautiful flavours in it.
It’s Green Monday today and it’s been raining all day here in Assini, so we ate inside.
I made all the preparation from yesterday, so I left the dough in the fridge overnight and baked them in the morning.
If you want to prepare and bake them on the same day, you will need to bake them after the dough rises.
You can prepare the dough using a stand mixer or by hand.
I made the dough with 1 kio flour and after dividing it into two pieces, I made the classic lagana first.
In the second piece of dough, I added some pitted olives, 2 spring onions with part of the green leaves, some sun-dried tomatoes and rosemary.
The Koroneiki is an olive cultivar from Greece primarily used in olive oil production
Brush the flatbreads with olive oil, cover with cling film and then a tea towel and set aside to rise.
Bake in a convection oven to 200 degrees Celciums for about 20 minutes. As soon as the top one starts browning, swap the baking trays.
While preheating the oven, I added a baking tin filled with water to boil and make steam. I left it inside until the flatbreads were baked.
In the picture you can see the reflection of the baking trays covered with tea towels, while rising.
They were perfect with a delicious crunchy crust and their texture are light and airy.
The first one can be eaten as regular bread or even sandwiched.
The second one can accompany a meal but also eaten as a snack!
Below are some of my Lenten Recipes:
The amount of dough made one classic lagana without filling and one with the filling. If you are making the first option with throubes olives, in the dough, you can add some orange juice to substitute part of the water.
The amount of dough made one classic lagana without filling and one with the filling.
If you are making the first option with throubes olives, in the dough, you can add some orange juice to substitute part of the water.
PIN FOR LATER
Kopiaste and Kali Orexi,