Lagana

Instructions

1. Dissolve the yeast and sugar in the lukewarm water and let it rest for 5 minutes until the surface foams.
2. In a large bowl, mix the flour and salt, then make a well in the centre.
3. Pour in the yeast mixture and 3 tablespoons of olive oil, then knead for 8 to 10 minutes until you have a smooth, supple dough.
4. Let the dough rise under a tea towel for 1 hour, until it has doubled in size.
5. Spread the dough on an oiled tray into a disc about 2 cm thick, then make little dents with the tips of your fingers.
6. Brush the surface with the remaining olive oil and sprinkle with sesame and aniseed.
7. Let it rest for another 20 minutes, then bake at 200 °C for 20 to 25 minutes, until the top is golden.
8. Let it cool slightly before cutting into portions and serve with a drizzle of olive oil.