• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Souvlaki For The Soul
  • About
  • Recipe Index
  • Contact
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Traditional Greek Food Recipes

    Ladenia - With Heirloom Tomatoes

    Published: Apr 7, 2010 · Updated: Jun 12, 2020 by Peter G · This post may contain affiliate links · 5 Comments

    238 shares
    • Facebook
    Jump to Recipe Print Recipe
    a rectangular pizza-like bread topped with tomatoes on a white surface with overlay text

    "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.

    a top down view of a Greek flatbread called ladenia topped with tomatoes, oregano and red onions

    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.

    small coloured tomatoes on a plate

    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.

    Related: See my Greek Yogurt Flatbread for further inspitation.

    🥘 Ingredients

    tomatoes, salt, olive oil and oregano on a white chopping board

    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 tsp 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 tsp sea salt
    • 1 tbsp 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!

    three stacked pieces of homemade Greek flatbread  called ladenia on a white plate

    🔪 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 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 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 - a Greek flatbread topped with tomatoes, onions, olive oil and oregano presented on a white board with a knife next to it.
    a top down view of baked bread filled with tomatoes, onions and oregano

    Ladenia

    Author: Peter G
    A focaccia-like bread topped with in season heirloom tomatoes, Greek oregano and olive oil.
    5 from 6 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
      

    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
    Prevent your screen from going dark

    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 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.

    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

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

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

    More Traditional Greek Food Recipes

    • Vasilopita (Greek New Years Cake)
    • Greek Lemon Rice Recipe
    • Ladokouloura (Greek Olive Oil Cookies)
    • Greek Biscotti (Paximadia)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kimberly

      June 19, 2020 at 9:29 pm

      5 stars
      My name is Kimberly. I am American. At 56 years old, the best 35 years were spent in Greece. I love Greece and so I dearly embrace my Greek Heritage ❤️🕊
      I thank you for this recipe and I thank you for sharing your beautiful Greek soul🕊

      Reply
      • Peter G

        June 19, 2020 at 9:37 pm

        Thank you Kimberly...I really appreciate your comment.

        Reply
    2. Melissa

      September 08, 2021 at 7:14 pm

      Hello, just wondering if you have to put dimples into the dough with your fingers before cooking, like you would do for a focaccia? It’s been years since I last made Ladenia and I have completely forgotten!

      Reply
      • Peter G

        September 09, 2021 at 9:17 am

        Yes - that's what I like to do. Thank you for asking.

        Reply
    3. Cece

      September 02, 2022 at 7:56 am

      5 stars
      Highlight of our year when we have flavorful fresh local tomatoes. Never lasts a day.

      Reply

    Primary Sidebar

    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

    More about me →

    Popular

    • Honey Garlic Salmon in the Air Fryer
    • Ladolemono (Greek Olive Oil and Lemon Sauce)
    • Arakas Latheros (Greek Peas With Potatoes)
    • Grilled Salmon Burgers

    Fall Recipes

    • Healthy Pumpkin Scones
    • Caramelized Fennel
    • Gluten Free Pumpkin Bread
    • Orange Upside Down Cake
    • Pumpkin Banana Muffins
    • Kolokithopita - Greek Pumpkin Pie

    Side Dishes

    • Grilled Asparagus in Foil
    • Roasted Asparagus with Feta
    • Greek Lettuce Salad - Maroulosalata
    • Greek Yogurt Flatbread
    • Honey Sriracha Brussels Sprouts
    • Patates Sto Fourno (Roasted Greek Potatoes)

    Stories

    Footer

    ↑ back to top

    Featured In

    Recipes

    • Traditional Greek
    • Modern Greek
    • Halloumi
    • Feta Cheese

    About

    • Contact
    • About
    • Privacy Policy
    • Disclaimer
    • Disclosure
    • Accessibility Policy

    Let's Connect

    • Subscribe
    • Instagram
    • Pinterest
    • Facebook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Souvlaki For The Soul