• 500 grams of flour or whole wheat flour from durum wheat
• 10 grams of dried yeast
• 1 tsp sugar
• 330 grams lukewarm water
• 40 grams + 3 tsp TOPIKÁ Original olive oil
• 3/4 tsp salt
• 6 cocktail tomatoes, thinly sliced
• 2 red onions, sliced
• pepper and salt from the mill
• 50 grams TOPIKÁ Original olive oil
• 2 tsp (Greek) oregano

This is how you make it

1. Sift the flour or meal 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.
2. Preheat the oven to 200 degrees.
3. Take a 32 cm pizza pan (preferably made of blue steel) and pour some olive oil into it. Place the dough on the pan and spread the dough with your fingers over the entire pan. Press your fingers into the dough to make indentations and spread the tomatoes, onions and olive oil over it. Season with oregano, pepper and salt and bake the ladenia for 45 minutes.
4. Ladenia can be eaten both warm and cold. Serve the bread with soup, eat a salad or take it with you for lunch.