Entree: Greece – Cyclades – λαδένια ➤ ladénia (Rustic Cycladic flatbread topped with tomatoes, onions, and olive oil)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 1 hr

Total 1 hr 45 min

Ingredients

- 3 cups (420 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 tsp (7 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) extra-virgin olive oil for dough
- 3 tbsp (45 ml) extra-virgin olive oil for topping, plus more for drizzling
- 3 medium ripe tomatoes, thinly sliced (about 2 cups / 300 g)
- 1 large red onion, thinly sliced (about 1 cup / 150 g)
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (3 g) coarse salt, for topping
- Optional: 1 tbsp (15 ml) tomato paste mixed with 1 tbsp (15 ml) water for deeper tomato flavor

Instructions

1. In a small bowl combine warm water, sugar and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl stir together flour and salt. Make a well, add the yeast mixture and 2 tbsp (30 ml) olive oil; mix until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic, or knead in a stand mixer with dough hook about 6–7 minutes.
4. Lightly oil a bowl, place dough inside, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled, about 1 hour.
5. Preheat oven to 475°F (245°C). If using a baking stone or steel, place it in the oven to heat; otherwise use a rimmed baking sheet.
6. Punch down dough and roll or press into a 12 x 14 inch (30 x 35 cm) oval or rectangle about 1/3 inch (8 mm) thick on a piece of parchment or oiled baking sheet.
7. If using, spread the optional tomato paste mixture thinly over the dough. Arrange tomato slices evenly, then scatter the sliced onion over the top. Sprinkle with dried oregano, coarse salt and black pepper; drizzle with 3 tbsp (45 ml) olive oil.
8. Transfer to the preheated oven (onto the stone or baking sheet) and bake until edges are crisp and topping is set, about 18–25 minutes, rotating halfway if needed.
9. Remove from oven, drizzle a little more olive oil if desired, let cool 5 minutes, then cut into squares or slices and serve warm or at room temperature.