LADENIA
Ladenia is a traditional Greek flatbread that hails from the island of Kimolos in the Cyclades, where it has been enjoyed for generations as a simple yet satisfying staple. Often referred to as the ‘Greek pizza’, ladenia predates the arrival of tomatoes in many Mediterranean cuisines and reflects the resourcefulness of island cooking. The bread is typically made with a soft, olive oil enriched dough and topped generously with sliced onions, ripe tomatoes, and more olive oil before being baked until golden and fragrant. Its humble ingredients showcase the essence of Greek cuisine, where fresh produce and quality olive oil take center stage.
Historically, ladenia was a popular food among farmers and labourers who needed a hearty, portable meal that could be prepared with readily available ingredients. Unlike modern pizzas, ladenia traditionally contains no cheese, allowing the natural sweetness of the onions and the rich flavour of the olive oil to shine through. Today, the flatbread remains a beloved specialty of Kimolos and can be found in bakeries and homes throughout Greece, especially during summer when tomatoes are at their peak.
LADENIA
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LADENIA 〰️
Time: 2 hours 30 minutes
Serves: 6-8 as a shared starter
512gm warm water
2 sachets instant yeast (14gm)
1 tea spoon caster sugar
800gm bread flour (+ extra for dusting)
15gm salt
1/4 cup extra virgin olive oil (+ extra)
4 small tomatoes
1/2 red onion
2 garlic cloves
1 table spoon dried oregano
Sea salt flakes
Add yeast and sugar into warm water and mix together with a fork, leave to side for 5 minutes until bubbly on top. In large bowl mix together bread flour and salt, and make well in the centre. Add 1/4 cup olive oil to yeast water and whisk in with fork. Pour the wet into the dry well and using a rubber spoon bring together until combined, before using your hand to bring everything together.
Dust with flour onto clean surface and then knead the dough 6-8 minutes or until its smooth and everything is really well integrated. Rub a little bit of oil into a clean large bowl and place dough in, cover with icing film and place into warm spot for 60 minutes to rest until doubled in size.
As it rests prep the topping. Cut tomatoes into segments, thinly sliced red onion, finely chop the garlic and place into bowl with dried oregano, a pinch of salt and a table spoon olive oil. Mix together with a spoon and place to the side. In a large rectangular deep baking dish, lightly oil the bottom and sides.
Once dough has rested, allow the dough to fall into oiled baking tray and push the dough out into the corners and cover with cling film again and allow to rest in a warm spot for another 30 minutes.
Preheat oven to 200 degrees Celsius fan forced.
Once final rest, remove cling film, drizzle olive oil over the top and then spoon the topping mix over the top and move around so it’s evenly covered. Lightly dimple the topping into the dough so you have some pushed in holes all over the top. Finish with a sprinkle of sea salt flakes, and then pop into oven and bake for 35-40 minutes, or until golden brown all over.
Allow to cool for minimum 10 minutes, before cutting into the bread.