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a top down view of baked bread filled with tomatoes, onions and oregano


A focaccia-like bread topped with in season heirloom tomatoes, Greek oregano and olive oil.
Course Main
Cuisine Greek
Prep Time 20 minutes
Cook Time 50 minutes
Proving Time: 1 hour
Total Time 2 hours 10 minutes
Servings 10 serves
Calories 273kcal
Author Peter G


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
  • cup olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon oregano Greek


  • 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.


  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.


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