Ladenia

Name: Ladenia
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Yield: 10 serves
Ingredients: 1 cup water; 7 g yeast; 1 teaspoon salt; ¼ cup olive oil; 3 ¼ cups plain flour; 2 ¼ cups tomato; 1 red onion; ⅓ cup olive oil; 1 teaspoon salt; 1 tablespoon oregano

User Reviews

5

16 reviews

Excellent

Prep Time
20 mins
Cook Time
50 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings
10 serves
Calories
273 kcal
Course
Main Course
Cuisine
Greek

Ladenia

Elizabeth Reed

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Ladenia is a Greek-style flatbread topped with sliced heirloom tomatoes, red onions, olive oil, sea salt, and Greek oregano. The dough is prepared with yeast, warm water, olive oil, and plain flour, then stretched in a well-oiled deep baking dish and left to rise before applying the topping. The bread bakes at 200°C for 40-50 minutes, resulting in a golden crust beneath a flavorful, savory layer of tomatoes and onions infused with fragrant oregano. This dish can be enjoyed warm or at room temperature, suitable as a light main or appetizer.

Description

This recipe for Ladenia highlights a yeast-leavened dough topped with fresh heirloom tomatoes and thinly sliced red onions, which are marinated in olive oil and sea salt before baking. The combination creates a rustic, savory flatbread where the crust becomes elastic yet crisp along the edges, contrasting with the tender, slightly roasted vegetables on top. Baking in a deep, well-oiled rectangular dish allows the dough to rise adequately, lending a soft, pliable crumb inside.

The seasoning with Greek oregano adds traditional Mediterranean herbal notes that complement the sweetness of the tomatoes and the mild pungency of the onions. Baking until golden ensures the topping melds into the dough without losing the fresh character of the vegetables. Ladenia can be cut into pieces and served as a snack, light lunch, or part of a mezze spread.

The recipe suggests allowing the use of a deep baking dish to accommodate the rising dough. The dish is ideally served warm or at room temperature, making it practical for serving across various occasions without concern for immediate consumption.

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Ingredients

Servings

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 tomato sliced (heirloom variety optional
1 red onion thinly sliced
⅓ cup olive oil
1 teaspoon salt sea salt
1 tablespoon oregano Greek

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Instructions

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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

Use a deep baking dish around 5 cm deep to allow proper dough rise and avoid spillage of topping.
Stretch the dough carefully to reach the edges of the oiled dish for an even crust.
Heirloom tomatoes add visual appeal but standard ripe tomatoes work as well.
Ladenia can be served warm or at room temperature without loss of texture or flavor.