Ladenia - With Heirloom Tomatoes

"Ladenia" (pronounced la-the-nia) is best described as a Greek flatbread.

It's soft, fluffy and downright delicious!

You want to know more?

Let's dive right in.

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.

It's called "ladenia" and is almost "focaccia-esque" in its taste and appearance.

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 Greek flatbread which hails from the island of Kimolos.  

It's topped with tomatoes, onions, Greek oregano and olive oil.

🥘 Ingredients

Making ladenia is a two-step process. There's the dough itself and the topping.

For the dough:

• 1 cup water, warm
• 7 g yeast, instant or dried (1 sachet is approx. 7 grams)
• 1 teaspoon salt
• ¼ cup olive oil
• 3 ¼ cups plain flour

For the topping:

• 2 ¼ cups tomatoes, sliced (heirloom variety optional)
• 1 red onion, thinly sliced
• ⅓ cup olive oil
• 1 teaspoon sea salt
• 1 tablespoon oregano, Greek

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 while cooking this Greek flatbread, will drive you insane!

🔪 Instructions

• 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 tablespoons 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 the ladenia into pieces and serve warm or at room temperature.

But wait there's more:

📖 Variations

If you love this ladenia then I know you're going to love my other specialty bread.

• How about my no knead Kalamata olive bread made with spelt flour?
• If you feel like hopping around the Greek islands then try my melopita from Sifnos - a crustless Greek-style cheesecake made with honey.

Ladenia

Author: Peter G

A focaccia-like bread topped with in season heirloom tomatoes, Greek oregano and olive oil.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 50 mins

Proving Time: 1 hr

Total Time 2 hrs 10 mins

Cuisine Greek

Servings 10 serves

Ingredients

  

1x2x3x

For the dough:

• ▢ 1 cup water, warm
• ▢ 7 g yeast, instant or dried (1 sachet is approx. 7 grams)
• ▢ 1 teaspoon salt
• ▢ ¼ cup olive oil
• ▢ 3 ¼ cups plain flour

For the topping:

• ▢ 2 ¼ cups tomatoes, sliced (heirloom variety optional)
• ▢ 1 red onion, thinly sliced
• ▢ ⅓ cup olive oil
• ▢ 1 teaspoon sea salt
• ▢ 1 tablespoon oregano, Greek

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Instructions

 

• 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 tablespoons 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.

Notes

1. 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.
2. Please allow a deep baking dish to make the ladenia as it needs to rise.

Nutrition

Serving: 1 serve | Calories: 273 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 2 g

Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!