Ladenia
A focaccia-like bread topped with in season heirloom tomatoes, Greek oregano and olive oil.
Servings 10 serves
Calories 273kcal
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
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
- 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.
Nutrition
Serving: 1serve | Calories: 273kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 2g