The Greek sister of the focaccia: she goes by the name Ladenia and you can recognize her by her airy appearance, irresistible smell and ditto taste. Today I will show you how to make this delicious bread yourself. (And that's easier than you think!).
Ingredients
- 500 grams of flour or whole wheat flour from durum wheat
- 10 grams of dried yeast
- 1 tsp sugar
- 330 grams of lukewarm water
- 40 grams + 3 tsp TOPIKÁ olive oil
- 3/4 tsp salt
- 6 cocktail tomatoes thinly sliced
- 2 red onions, sliced
- salt and pepper from the mill
- 50 grams of TOPIKÁ olive oil
- 2 tsp (Greek) oregano
This is how you make it
- Sift the flour into a large mixing bowl and stir in the sugar and yeast. Then add the lukewarm water, 40 grams of olive oil and the salt to the bowl. Mix everything together with your hands and knead until you can form a ball. (A sticky ball is also fine.) Lightly grease another bowl with some olive oil, add the dough ball and cover the bowl with a damp tea towel. Place the bowl in a warm place and let the dough rise for 1.5 hours.
- Preheat the oven to 200 degrees.
- Take a pizza pan (preferably made of blue steel) measuring 32 cm and pour some olive oil into it. Place the dough on the mold and spread the dough over the entire mold with your fingers. Press into the dough with your fingers to make wells and divide the tomatoes, onions and olive oil over them. Season with oregano, salt and pepper and bake theladenia for 45 minutes.
- You can eat Ladenia both hot and cold. For example, serve the bread with soup, eat a salad or take it with you for lunch.