← Nouns Cooking · Greek

Ingredients

• 330 ml lukewarm water
• 7 g fast-action dried yeast (1 sachet)
• 1 tsp Sugar
• 500 g strong bread flour
• 1½ tsp Salt
• 3 tbsp extra virgin olive oil, plus extra for the tin
• 3 ripe tomatoes, thinly sliced
• 2 Red onion, thinly sliced
• 4 tbsp extra virgin olive oil
• 1 tbsp Dried oregano
• flaky salt
• Black pepper

Method

1. Stir the yeast and sugar into the warm water and leave for 5 min until foamy. Mix in the flour, salt and oil and knead for 8–10 min into a soft, slightly sticky dough.
2. Cover and leave somewhere warm for 1 hour, until doubled.
3. Generously oil a 30 × 40 cm baking tin. Stretch the dough out into the tin with oiled fingers; if it springs back, rest it for 10 min and try again. Cover and leave for 45 min until puffy.
4. Heat the oven to 220°C (200°C fan, 425°F). Toss the onion with a pinch of salt. Press deep dimples all over the dough with your fingertips.
5. Lay the tomato slices and onions over the top, drizzle with the 4 tbsp oil and sprinkle with oregano, salt and pepper.
6. Bake for 25–30 min until the edges are deep golden and the base is crisp. Cool for 10 min, then cut into squares. Good warm or at room temperature.

Tips

• Be generous with the oil in the tin; it fries the base until crisp.
• Day-old ladenia is great reheated in a hot oven.

Sources

Written in our own words after cross-checking these recipes:

Dimitras Dishes Diane Kochilas