Ladenia from Kimolos

Instructions

First, sift the flour into a large bowl or basin.
Sprinkle in the yeast and sugar (the sugar helps activate the yeast more quickly).
Add the olive oil and rub the flour and other ingredients together with your fingertips until crumbly.
Gradually add the lukewarm water and the salt, kneading until you have a smooth, pliable, slightly moist dough that doesn’t stick to your hands.
Take 1 tablespoon of olive oil and rub it all over the dough.
Place the dough in the bowl, seam side down.
Cover the bowl well with plastic wrap or a clean damp towel and let it rise until doubled in size, about 45 minutes to 1 hour at room temperature.

Cut the tomatoes, remove the seeds and juices, then dice or slice them.
Slice the onions.
Once the dough has risen (doubled in volume), oil a shallow 30×40 cm baking pan (or a shallow tray) with 2 tablespoons of olive oil.
Use your fingers to spread the fluffy dough evenly across the entire surface of the pan.
Drizzle the remaining 1 tablespoon of olive oil over the surface of the dough.
Top the dough with the chopped vegetables, tomatoes and onion. If you’re using tomato paste instead of fresh tomatoes, spread it over the surface with a spoon, then continue as usual with the onion, olive oil, etc.
Sprinkle with oregano and add salt and pepper.
Preheat the oven to 200°C (400°F) (conventional oven).
Bake on the lowest rack for about 40 minutes, until puffed and golden.

Traditionally, it’s made only with onion and tomato. You can, however, make a variation with bell peppers and olives.
It’s always baked in a rectangular tray and always cut into generous square pieces.
The dough must rest and rise before being placed in the pan.
Oil the tray you’ll be using. This helps it crisp and brown nicely.
Avoid thick (e.g., ceramic) bakeware. The oven’s tray or a shallow metal pan is ideal.
Pat the tomatoes dry with paper towels. Too much juice will make your dough soggy.
If using cherry tomatoes, cut them in half and gently squeeze out the juices before using.
Brushing the dough with a little olive oil before adding the toppings creates a light barrier, helping the vegetables roast rather than soak in.
For best results, bake with top and bottom heat on the bottom rack of a well-preheated oven at 200°C (400°F) for about 40 minutes until thoroughly baked. Alternatively, bake with the fan on, middle rack, at 180°C (360°F) until golden.

λαδένια Κιμώλου -λαδένια συνταγή