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.