Ladenia
Ladenia is a Greek-style pizza, very savoury and fluffy. It’s rather easy to make, and is a perfect alternative to the more complex (in every sense of the word) Italian focaccia.
This recipe will fill one baking tray of 26x37 cm (10x14 inches).
- 330 ml warm water
- 7 g active dry yeast
- 5 g sugar
- 600 g flour
- 10 g salt
- 80 ml oil
All topings are to taste. You can add anything you like and leave out anything you don’t.
- 1 red onion (sliced in rings/strips)
- 2 tomatoes (sliced in rings)
- feta
- olives (black or green)
- coarse salt
- pepper
- dried oregano
- 120 ml olive oil
- in a bowl, add the water with the yeast and the sugar, let it rest for 5 to 10 minutes until bubbly
- in another bowl, add the flour and salt
- add the olive oil to the yeast and water mixture
- add the liquids to the flour and knead for 5 to 7 minutes until smooth (it will be sticky, this is normal)
- shape into a ball, and transfer to a bowl coated in oil
- cover and let the dough rise for about 1 our until doubled in size
- coat a baking pan or tray with oil, transfer the dough to the tray and spread it out in a rectangle until it reaches all sides
- cover and let it rest for 20 to 30 minutes
- pre-heat the oven to 200 °C
- in a bowl, combine all toppings, oil and spices, and toss them together
- spread out the toppings over the dough in the pan, make sure you do not add any liquids (the liquid is great for dipping bread, though!)
- bake for 35 to 45 minutes, until golden brown and the vegetables have caramelised
- remove from the oven, let it cool for about 10 minutes before transferring to a rack or cutting board