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. It was first brought to my attention on Peter’s blog a few years ago who in turn had adapted it form Laurie of Mediterranean Cooking in Alaska. (I miss you Laurie!) 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!
RECIPE FOR LADENIA WITH HEIRLOOM TOMATOES
(Adapted from Laurie’s recipe here and Peter’s recipe here)
*I made mine in a rectangle baking dish as opposed to the traditional Greek “tapsi”. Mine measured 37cmL x 24cm W and it was 5cm deep. Please allow a deep baking dish to make the ladenia as it needs to rise*
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.
Hi! I'm Peter. Welcome to Souvlaki For The Soul. My "little" space on the web. My blog is choc full of recipes, travel stories and photos. Have a good look around and enjoy your time here. Cheers!
Wow, Peter, it looks so good! I love your photos too – everything looks so bright and summery!
I miss Laurie too!!! Oh and what is with everybody getting offended by food blogs lately!?
We are missing summer here with all it’s sun-ripened tomatoes. I read yesterday that the local farmers market will not open until May 1st…insert crestfallen face here. This post is colourful and full of dreams of what’s to come!
Oh that looks so lovely!
I’ve been wondering why Laurie hasn’t posted for so long; it sounds like there is more to the story. I do hope she is okay, I miss her creative posts too.
Christos Anesti, Peter! I enjoy Ladenia be it Lent or not….very satisfying and a good app with some red wine. The heirlooms take the recipe to a new height.
Thanks for the link-luv!
I saw Peter’s post and want to make the same thing! Yours is gorgeous and I love the heirloom tomato touch. Xristos Anesti kai Kalo Pascha apo California!
Christos Anesti. Great idea to use these heirloom tomatoes. I made it a few times during Lent.
Your pictures are beautiful and I’m making this as I write to you! Can’t wait to try it.
Laura
Your ladenia looks so pretty, perfect and delectable! What gorgeously bright and colorful pictures!
Cheers,
Rosa
Peter this is purely delicious. Simple and yet so wonderfully complex in flavor. Do I have to say I LOVE THE PICTURES! You inspire!
This is so good. Wow. Thank-you so much!
Look Peter, I know that the Italians are well known for making the best Pizza – but I have to say, no “pizza” comes close to this ladenia recipe you’ve just posted! Honestly, I can just tell from the recipe and pictures it will be amazing. I will surely try it when I come back.
So beautiful as usual! Love the vibrant light in your photos.
BTW, the meatball soup was really really good! I used the spring version (no egg mixture). Thanks for the lovely recipe!
Cheers Anh! I’m glad you enjoyed it!
All variations of pizza are delicious. Who could take offense? I particularly like your version with the simplicity of good tomatoes, onion and olive oil. Even though I’m red wine drinker, I disagree with Peter M — and think this calls for a nice crisp white wine.
Xristos Anesti!
Gorgeous bread Peter! I cannot get enough of bread-making lately and this looks absolutely amazing. I tried one out a couple of weeks ago with garlic and leeks and it was delish but this looks even better … only problem is I could eat the entire thing!
Pete this looks like a delicious of ladenia. I have never made my own bread before but I really want to try it out. Your photos are just amazing. Youve made me hungry.
This looks soooooo GOOD! And your photos are FANTASTIC
Great photos as always, Peter!
I love home made bread and I can imagine the heirloom would taste amazing on it.
I opened my computer, clicked on your email, and gasped. That’s how beautiful this looked to me. Your style is stunning and then there is your food! I made rosemary foccacia for Easter. It was a very hard dough. Called for 6 1/2 cups of flour, 2 cups water, 1 yeast. Hard to work with, turned out okay. I’m going to try your recipe. I’ll let you know how it goes.
Excellent photographic work here Peter.
Peter this looks delicious. Very simple but I could imagine how wonderful it would taste. Some of the best things in this world are the simplest things. You mind delivering some over?
Peter, this looks glorious. I simply love tomatoes. I have only had heirloom tomatoes a few times and was put off a little at first by their strange appearance. I have learnt to love them and if I can get my hands on some I will be giving this recipe a try.
This is really a beautiful and simple to make recipe. I’m having a dinner party – this just made it to the list.
I got introduced to Ladenia from Laurie and Peter’s place and immediately fell in love with this cheeseless apparent pizza. How absolutely beautiful this looks.
I am glad to see that you are making the most of the heirlooms. I love this “pie”, it makes me long for summer. GREG
These look fantastic. I could see myself making this for all my friends warding off the “dangers” of cheese. Great camera work too, I’m green with envy.
So glad you put these tomatoes to such good use. All your shots are gorgeous but it’s actually the last one that really captivates me.
Delicious dish, I loved it. And the most amazing photos, you were well inspired!
C.
Just looking at the pictures, I know this is a must try recipe! And I think it will be much better than an ordinary pizza! I would definitely love it love still warm.
Peter just out of curiosity, are your tomatoes still producing or is this a little backlogged?
Hi Shannon. I made this about 3 weeks ago.
Absolutely fabulous photos Peter! Christos Anestis. Hope you had a wonderful easter. The heirloom tomatoes are wonderful!!!!
Peter I hope your computer gets better soon – we get so dependant on them and then they up and ide on us
Your dish is so lovely you have inspired me to try my hand at a a gluten free version. And as always your photos are so drop dead gorgeous I want to come apprentice with you – I will wash dishes, iron napkins, take out the trash…
i dont need to tell you how delicious and iniviting this looks – i use this pizza dough all the time
Your lathenia looks GREAT! Thanks for the reminder. I haven’t had this in a loooong time. And you’re so right about the Greek oregano, it is the best. Currently I have (thanks to my family for bringing it every time they visit) oregano from Evro and Kefalonia
They have very distinct aromas and they’re delicious!
Magda
Sorry to hear your computer died Peter! Don’t you hate it when that happens?? Anyway, at least you get to borrow someone elses until problems are solved. In the meantime; I totally love the Greek version of the pizza…
) Looks gorgeous and beautiful shots as always!
Oh dear Lord I’ve died and gone to heaven. I’m quite annoyed I didn’t get to eat one of the three you made since my office is quite near to your place! Drop some in next time please
oooh that looks freaking amazing. I’m really hungry right now. I don’t have Greek oregano but I have all the other ingredients so I’m off to the kitchen. Fabulous photos too Peter.
This looks so amazing!
peter, your photos are always so exquisite. your blog has become a favourite of mine!
Lovely sunny photos. Beautiful light.
Oh my gosh, your photographs are just amazing. Makes me want to just dig in and grab a piece – or two! – of this mouth-watering ladenia right now.
Wow Peter – those pictures look so appetizing and mouth-watering. It’s just about lunch time here and I’m ready for a few slices of that ladenia. Stunning photography as always.
Beautiful picture. The tomatoes on it look deeelish.
I love how sweet and chewy tomatoes go when they’re roasted. Gorgeous.
Beautiful photos!! Looks delicious! You make it sound so simple to make, although I’m sure I’d find some way to stuff it up!haha
Wow.. beautiful photography and delicious recipe.
I can’t ask for more! I’ll be back often.
Christos Anesti. This ladenia looks out of this world…. it reminds me also a focaccia and maybe such a masterpiece, why not jazz it up with some rosemary (that I adore!!). Nevertheless my ideas, your output looks amazing, amazing, amazing… bravo!!
I hope your computer will get well soon! Such a wonderful recipe and beautiful pictures.
I still have to try ladenia AND heirloom tomatoes! Simple recipes are always a good way to showcase good ingredients.
You continue to rock my world with your use of heirloom tomatoes, Peter. Bet this is simply fabulous. I’m with eleni on the addition of rosemary… but I can’t help myself where rosemary is concerned. It’s an absolute addiction.
Sending warm fuzzies & hope for a speedy laptop recovery.
I want to get driven to insanity too!!!! He, he… we Catalans also have our “own pizza” and we even say that the Italian was inspired in ours!!!
No matter from where or how your Ladenia is simply awesome.
The first and last picture stole my heart♥
Hi Peter, welcome back! I know there will be the person who will email you about the Greek pizza comment, but that doesn’t make your creation less beautiful and appetizing. That first picture made me hungry! Hmm delicious!
Gorgeous ladenia. I can’t wait till tomatoes are in season here!
Fortunately tomatoes are in season right now. Will definitely give this a try.
Ooooh that looks like my new favourite lunch!
Never had ladenia…looks so tasty and like the idea of the using heirloom tomatoes…sure look very appetizing
I’m not sure what I like better, the photography or the recipe…both magnificent…when the tomatoes start coming this summer, i will be making this. Thanks for the pix and the post!
I just discovered your blog – and this recipe looks amazing. I’ll be making it on the weekend! Where did you get the heirloom toms in Sydney? Very curious as I would love to try them.
Ahh, you are so sweet! I’ve missed you — and your always exemplary photographs — too! I just finished lunch, but now I’m hungry again….
If it looks fantastic it must taste fantastic. thanks for the recipe
Peter you have a way with your pictures, you very cleverly entice us readers with your gorgeous styling, vibrant colours, absolutely perfect pictures and thanks to you now … my eyes are now sending some really strong signals to my tummy, and almost threatening my hands that if i did not make this soon, there will be some serious consequences … lol !! Thank You … :-p
They’re absolutely gorgeous and superb.
I love heirloom tomatoes . Is season right now here. These Greek focaccia sounds delicious.. no,y mention your mouthwatering photos:very uniques. You Know I am your biggest photo´s fans .Unfortunately I have problems with my PC memory, so, until I fix it I am stopping with my blog posts
i cannot believe i missed this post. i came around here to see where you are and realized i had not seen this. peter this focaccia sounds delish – oh forgive me i mean ladenia – as soo as tomatoes come into season here i’ll be trying this recipe!
Love this Peter! Definately something I will make at home during the long bank holiday w-end coming up
Now this looks really GOOD! I must have a go at this!!
This is gorgeous! Your styling and photography gets better all the time, and as always your posts make for great reading. Thanks again, and again.
Yum Peter, this looks so delicious. I’m going to look more closely at the recipe…
Peter, I absolutely love this! and btw, that blog is so delicious!
oh yummy i just love the colours in this
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