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Two golden ladenia flatbreads topped with tomato, red onion and oregano on a wooden board in window light

Kimolos Ladenia: Olive Oil Flatbread with Tomato and Onion

Olive oil flatbread from Kimolos, topped with drained grated tomato, red onion and oregano, baked at 230 C / 450 F until golden.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Snack
Cuisine: Mediterranean
Calories: 304
Ingredients Method Notes

Ingredients
  

Dough
  • 400 g bread flour (3 1/4 cups); plus extra for dusting
  • 7 g instant yeast (2 tsp)
  • 1 tsp sugar
  • 1 tsp fine salt
  • 260 ml warm water (1 cup plus 1 tbsp); about 35 C / 95 F
  • 2 tbsp extra virgin olive oil (30 ml)
Topping
  • 500 g ripe tomatoes (about 4 medium); halved
  • 1 red onion large (150 g); sliced about 2 mm thin
  • 5 tbsp extra virgin olive oil (75 ml); for brushing and drizzling
  • 1 tsp dried oregano
  • 1/2 tsp fine salt adjust after tasting the tomato

Method
 

Make the dough
  1. In a 3-quart / 3 L mixing bowl, stir together the flour, yeast, sugar and 1 tsp salt. Add the warm water and 2 tbsp olive oil, then mix until no dry flour is left.
  2. Knead on a lightly floured counter for 8 minutes, until the dough is smooth and soft but not sticky. If it sticks, add 1 tbsp flour at a time. Return it to the bowl, cover, and let it rise for 60 minutes, until doubled.
  3. While the dough rises, grate the tomatoes on the large holes of a box grater into a fine-mesh sieve set over a bowl, discarding the skins. Let the pulp drain for 10 minutes. Slice the onion thin.
Top and bake
  1. Heat the oven to 230 C / 450 F with two racks in the upper and lower thirds. Line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment.
  2. Divide the dough in half. Stretch each piece on a pan into an oval about 28 x 38 cm / 11 x 15 inch and 5 mm thick. Press your fingertips deep into the dough all over, then brush each with 1 tbsp olive oil.
  3. Spread the drained tomato over each flatbread, leaving a 2 cm / 3/4 inch border. Scatter the onion on top, sprinkle with oregano and the 1/2 tsp salt, and drizzle each with 1 1/2 tbsp olive oil.
  4. Bake for 18 to 22 minutes, swapping the pans between racks after 10 minutes. The ladenia is done when the edges are deep golden and the underside is crisp when lifted with a spatula. Rest for 5 minutes, then cut each into 3 pieces.

Notes

  • Drain the grated tomatoes for 10 minutes while the dough rises.
  • The dough should feel soft and slightly tacky, not sticky. Add 1 tbsp flour if needed.
  • Bake until the edges are deep golden and the underside is crisp when lifted with a spatula.
  • Stretch the dough to about 5 mm thick so the center cooks through.