The sexy, low maintenance Greek cousin of foccacia. This is the lightest, airiest, most delicious Greek flatbread known as Lagana, which is famously eaten on Clean Monday (the first day of Lent).

Here’s why this recipe works:

– 70% hydration = that airy, spongy interior

– Strong white bread flour = structure + chew

– Yes, the dough is sticky. No, you didn’t mess it up.

– Spread it straight onto parchment before shaping (game changer)

– Dimple it TWICE for that classic Lagana texture—this also stops any uneven puffiness during the baking process

– Bake it on the lowest rack for that golden base

Ingredients

500g strong white bread flour, plus extra for dusting
7g instant dry yeast
10g fine sea salt
12g caster sugar
35ml extra virgin olive oil
350ml tepid water
To top
2 tbsp warm water + 1 tsp honey
Sesame seeds

2 and a half hours to prepare | Serves 6

Method

Place the dry ingredients in a large mixing bowl or standing mixer and stir to combine. Then pour in the olive oil and tepid water, and mix with a spoon until it looks shaggy.
Knead in a standing mixer with the dough hook on a medium speed 7 minutes — or double the amount of time if mixing by hand. The dough will feel sticky but don’t panic — that’s how it’s supposed to be.
Let the dough rest uncovered for 10 minutes. This will allow the dough to firm up and for the stickiness to naturally reduce.
Cover the bowl and leave in a warm place to rise for a total of 50 minutes. About 30 minutes in, lightly oil your hands and do 4 stretch and folds to the dough, then leave to rest covered for the remaining 20 minutes.
Tip the dough onto a pre-floured surface and gently shape into a ball. Place this onto a baking tray lined with parchment paper and gently spread the dough with your fingers to an oval shape 1.5-2cm in thickness.
Mix the water and honey and brush on the tops of the dough. Then liberally sprinkle sesame seeds all over, and dimple the bread using the tips of your fingers.
Leave to rise for another 20-25 minutes until it’s puffed up. Meanwhile, preheat the oven to 200 degrees Celsius fan.
Dimple the bread again and bake for 18 minutes until golden brown. Leave to cool for 15 minutes before serving — best enjoyed fresh on the day.