Name: Flat Bread with Dried Figs, Roquefort Cheese, and Rosemary (Lagana)
Yield: Makes 2 large flat breads
Ingredients: 2 teaspoons ground coriander seeds; About 30 dried figs, sliced; 1 envelope (2¼ teaspoons/7 g) instant active-dry yeast; About ½ cup (120 ml) milk; 2 cups (270 g) crumbled Roquefort, gorgonzola, or any spicy blue cheese; ¼ teaspoon ground mastic; ½ teaspoon ground black pepper; ¼ cup (15 g) chopped fresh rosemary leaves; Olive oil; 2½ cups (300 g) whole-wheat flour; 2 cups (280 g) bread flour or fine semolina; 3 cups (375 g) all-purpose flour, plus more as needed; 2 teaspoons coarse sea salt or (kosher) salt

Preparation info

Makes
2
large flat breads

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Bits of zucchini or pepper sautéed with olive oil and garlic, onions, or scallions; shredded garden herbs with salt crystals, Maraş pepper flakes, and poppy or sesame seeds; feta or coarsely ground cheese with nuts or dried fruits: These are the various and versatile toppings for my flat breads—focaccia and lagana. The dried figs and Roquefort is one of my most popular toppings. Feel free to try almost any combination, keeping in mind a good blending of flavors. You can balance the t