Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lagana with olives and rosemary. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lagana with olives and rosemary is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Lagana with olives and rosemary is something which I have loved my entire life.
Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. Then you brush with olive oil, sprinkle with dried rosemary and then transfer to a parchment lined baking tray and bake (upside down) for around an hour.
To begin with this recipe, we must first prepare a few components. You can cook lagana with olives and rosemary using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lagana with olives and rosemary:
- Take 400 g - 450 g all puprose flour
- Prepare 1 tsp salt
- Prepare 1 packet dry yeast
- Take 1 tsp sugar
- Prepare 1 tsp honey
- Prepare 250 ml tepid water
- Take 35 ml olive oil
- Prepare 3 tbsp black or green olives, pitted
- Get 1 tsp coarse salt (optionally)
- Take 1 sprig rosemary (either the sprig cut into fine pieces or dried rosemary)
- 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:
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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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