I hope everyone had a great Easter.
Sorry for the lack of posts but my computer died recently and whilst it's being repaired, I have been using a friend's borrowed laptop. It doesn't always want to work with Wordpress but I'm making sure it does today.
I want to continue where I left off recently and that means more heirloom tomatoes!
The dish I want to highlight today is soooo goood! I've made it three times in the last few weeks and it has never survived beyond a few hours.
"Ladenia" (pronounced la-the-nia) is best described as Greece's answer to pizza. I hope that doesn't offend anyone (and I'm sure I'll be emailed about it) but it's basically a pizza/foccacia dough made with Greek extra virgin olive oil and topped with tomatoes, sliced onions and Greek oregano.
Ladenia is a specialty which hails from the island of Kimolos. I
With my haul of heirloom tomatoes, I knew I had to make this dish.
The ladenia dough has olive oil in it, making it much easier to handle, in my opinion. It rises perfectly and has a soft, almost fluffy texture. Add some Greek oregano (go and seek it out I say....it's the best!) and you have an equation that equals delicious.
The aroma alone whilst it's cooking, will drive you to insanity!
(Adapted from Laurie’s recipe here and Peter’s recipe here)
- For the dough:
- 1 cup of warm water
- 1 sachet of dried yeast
- 1 teaspoon of salt
- 1/4 cup of olive oil
- 3-3 1/4 cups of plain flour
- For the topping:
- 2-2 1/4 cups of sliced/diced heirloom tomatoes
- 1 large red onion thinly sliced
- 1/3 cup of olive oil
- 1 tsp of sea salt
- Freshly ground black pepper to taste
- A good “handful” of dried Greek oregano
- To make the dough, combine the water and yeast-cover and allow it to activate-about 10 mins.
- Add the olive oil, salt and stir to combine.
- Begin by adding 2 cups of flour and mixing thoroughly and then slowly adding the last cup until you have an elastic, pliable dough. If you find it is still too sticky try adding a few tbsps of olive oil.
- Knead the dough for about 5-6 mins applying lot of elbow grease.
- Lay the dough on your pre-oiled baking dish and proceed to stretch it out ensuring it reaches the edges of your baking dish.
- Cover the dough in cling wrap and with a kitchen towel and leave it to rise in a warm place for about 45 mins-1 hour.
- Once the dough has doubled in size, combine your heirloom tomatoes, onions, olive oil, salt and pepper in a bowl and spread this mix evenly over the dough.
- Top with generous amounts of Greek oregano and bake in pre heated 200 deg C oven for about 40-50 mins.
- Cut up into pieces and serve warm or at room temperature.