by admin | Feb 3, 2026 | Foccacia Articles
The first “hello” of Lent Clean Monday marks the first day of Great Lent in Eastern Christianity and in Greece it’s often celebrated outdoors — with a Lenten table and kite flying. At the center of that table is lagana: the traditional sesame flatbread closely linked...
by admin | Feb 3, 2026 | Foccacia Articles
Pizza dough is easy to make and can also be stored in the freezer. Ingredients: 400 g durum wheat flour 2–3 tbsp olive oil 250 ml lukewarm water 1 tsp salt Sift the flour together with the salt, forming a small mound*. Make a well in the center and add the sourdough...
by admin | Dec 26, 2025 | Foccacia Articles
Gluten-Free Flours Most of us are familiar with — and accustomed to — wheat, barley, and rye, which dominate our daily diet. When we are required to follow a gluten-free diet, we may initially feel overwhelmed by the thought that we must forget everything we know....
by admin | Dec 26, 2025 | Foccacia Articles
Thridax called in ancient times lettuce and despite its Asian origin, existed in ancient Greece according to Hesiod. Its addition to the dough probably gave the first bread with extra properties and different kind of taste. Lactuca is antidepressant drug and hypnotic,...
by admin | Dec 26, 2025 | Foccacia Articles
Whether the flesh or the seeds of the pumpkin, the ultimate autumn vegetable, can provide significant benefits to our health. Selection and maintenance When shopping, try to choose the pumpkin to be tough with skin clean without dents. The stem should be properly...
by admin | Dec 26, 2025 | Foccacia Articles
Yeast is a microorganism (or many) with rapid replication, which when added to the flour- and under ideal conditions, do raise. Once it gets moisture additions and under the right temperature, the microorganism will be rapidly reproduced, creating large amounts of...
