Greek Tomato Flatbread (Ladenia)
Λαδένια LadeniaSay it: lah-THEH-nyah
Ladenia is a rustic olive-oil flatbread from the island of Kimolos in the Cyclades, often described as Greece’s answer to pizza—though it is entirely its own thing. A soft, focaccia-like base is spread with ripe tomatoes, thinly sliced onions, oregano and plenty of olive oil, then baked until the edges crisp. It is eaten as a snack, starter or light meal, warm or at room temperature, and the sweetness of the tomatoes balances the peppery oil.
Greek Tomato Flatbread (Ladenia)
Λαδένια, Ladenia
Pronounced lah-THEH-nyah
- Serves
- 4
- Prep
- 1 hr 30 min
- Cook
- 25 min
- Total
- 1 hr 55 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the topping and pan
Method
In a large bowl, whisk the flour, instant yeast and 1 tsp salt. Pour in the warm water and 2 tbsp olive oil, then mix with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic and only slightly tacky. Add a little flour only if it sticks badly.
Shape the dough into a ball, place it in a large bowl, cover and leave in a warm place for 1–1½ hours, until doubled in size.
While the dough rises, toss the sliced tomatoes with ½ tsp salt in a colander and leave to drain for 15 minutes; pat dry with paper towels. Thinly slice the onion.
Grease a 13x18-inch (33x46 cm) baking sheet or a 12-inch (30 cm) round pan with 2 tbsp olive oil. Stretch the dough into the pan, pressing it toward the edges; if it springs back, rest for 10 minutes and continue. Cover and let rest for 15 minutes.
Heat the oven to 425°F (220°C). Arrange the drained tomatoes over the dough, scatter the onion on top, then sprinkle with oregano and black pepper. Drizzle evenly with 3 tbsp olive oil.
Bake for 20–25 minutes, until the edges are golden and crisp and the onion is softened with browned tips. If the top browns too quickly, lower the heat to 400°F (200°C).
Let cool in the pan for 5 minutes, then cut into wedges or squares and serve warm or at room temperature.
Regional variants
Some home cooks add a few capers or a pinch of dried red pepper flakes; keep the topping sparse so the bread stays crisp.
Cook's notes
- Salting and draining the tomatoes is essential; otherwise their juices will make the center of the flatbread soggy.
- If the dough resists stretching, let it rest for 10 minutes rather than forcing it.
- Bake until the underside sounds hollow when tapped and the edges are deeply golden for the crispest texture.
Serve with
Serve warm or at room temperature with dry white wine, beer, or a simple Greek salad.
Make ahead and storage
Best the day it is baked. Store wrapped at room temperature for up to 1 day and reheat in a hot oven to crisp the base.
