Lagana with olives and rosemary. 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.

Lagana with olives and rosemary This is best done an hour or two ahead of time to let the flavors fuse together. Finely chop enough rosemary to make about a tablespoon. Smoked lamb loin chops with rosemary and olive oil-- dry brined with coarse kosher salt and then seasoned to perfection with my original rub.

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, lagana with olives and rosemary. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Lagana with olives and rosemary is one of the most favored of current trending foods in the world. It is easy, it's quick, it tastes delicious. It's enjoyed by millions daily. Lagana with olives and rosemary is something that I have loved my entire life. They're fine and they look fantastic.

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.

To get started 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 it.

The ingredients needed to make Lagana with olives and rosemary:

{Prepare 400 g of - 450 g all puprose flour.
{Make ready 1 tsp of salt.
{Prepare 1 packet of dry yeast.
{Prepare 1 tsp of sugar.
{Make ready 1 tsp of honey.
{Take 250 ml of tepid water.
{Take 35 ml of olive oil.
{Make ready 3 tbsp of black or green olives, pitted.
{Take 1 tsp of coarse salt (optionally).
{Prepare 1 sprig of rosemary (either the sprig cut into fine pieces or dried rosemary).
{Get 1 of 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..

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. Starters: Sourdough starter: A few days. Find this Pin and more on Appetizers by Melissa Schauer.

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