Lagana

Combine the water, sugar, yeast and first quantity of flour 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 until frothy bubbles form on the surface.

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. The dough should remain sticky. If it is dry, knead in 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 1.5 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.

Preheat the oven to 220 °C. Decorate the top of the bread with your favorite toppings. Sprinkle the top with some salt.

Bake on the middle rack for 25-30 minutes. Serve with olive oil for dipping and your favorite dips.