"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

WANT TO SAVE THIS RECIPE?

We'll email this post to you, so you can come back to it later!

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.

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.