Garden Art Lagana (the Greek Focaccia) Bread

Lagana is a Greek bread that is very similar to focaccia. This flatbread makes for the perfect canvas for an edible garden landscape. Add your favorite toppings to create beautiful and delicious bread.

Topping Ideas

Think of all of the toppings that go on your favorite pizza. You can use any and all of them on this bread. My favorites have to be the onions and olives. Mmmm, so good!

Here are some more options:

• Asparagus
• chives and/or scallions
• parsley
• onion slices
• bell peppers
• grape or cherry tomatoes
• pitted olives
• artichoke hearts
• herbs: rosemary, thyme, oregano, dill, basil
• sesame seeds
• cheese
• sliced mushrooms

Serving Suggestions

This bread is beautiful and will make the perfect centerpiece for your Holiday table or for any special dinner party. Serve it alongside any main course or as an appetizer with good quality olive oil for dipping.

This Laguna bread is also delicious alongside dips such as tzatziki, hummus, cheese dips, and spanakopita dip.

Make-Ahead Tips

This bread can be kneaded a day ahead of time and set in the refrigerator to rise overnight and to develop more flavor.

Take it out of the refrigerator and allow it to come to room temperature. Spread it into a baking tray and decorate with your favorite toppings.

I hope that you give this recipe a try and let me know what you think. Share pictures with me on Instagram and/or Facebook. I love seeing our recreations! Kali Orexi, and I will be back soon with another delicious recipe. xxDimitra

Watch the Video Tutorial

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Garden Art Lagana Bread

Yield: makes one loaf

Lagana is a Greek bread that is very similar to focaccia. This flatbread makes for the perfect canvas for an edible garden landscape. Add your favorite toppings to create beautiful and delicious bread.

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Ingredients

For the Starter

• 2 cups lukewarm (115 °F) water
• 2 teaspoons granulated sugar
• 1 and 1/2 teaspoons instant yeast
• 1/4 cup all purpose flour

Remaining Dough Ingredients:

• 4 cups all-purpose flour
• 1 and 1/2 teaspoons salt
• 1/4 cup olive oil

The Toppings:

• Scallions or chives
• sliced onions
• bell peppers
• pitted Kalamata olives
• sesame seeds
• herbs: thyme, basil, dill, oregano, parsley and/or rosemary
• grape or cherry tomatoes

Instructions

Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
Note:
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.


Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.


Note:
The dough should remain sticky. If it is dry, knead in about ¼ cup more water. A soft sticky dough will yield a light, airy bread.
​Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.
​Punch down the dough and spread it onto a half-sheet baking tray that has been lined with parchment paper.

​Cover with a clean kitchen towel and set aside to rise for about 30 minutes.


In the meantime, preheat the oven to 425 °F, 220 °C.
​
Decorate the top of the bread with your favorite toppings. Brush the top and the vegetables with olive oil and sprinkle the tops with some salt.

Bake on the middle rack for 25-30 minutes.

Serve with olive oil for dipping and your favorite dips.

Enjoy.

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