Greek Focaccia - Ladenia

Greek Focaccia - Ladenia

The Greek holiday vibe invites you to explore fascinating combinations of local products and spices. The aroma of this Ladenia is so rich, you can almost sense its taste before it's made. It exceeded expectations, and it's hard to resist not having another piece, and then another...

This recipe is unique to the Cyclades islands, particularly Kimolos. It's unlikely to find this Ladenia bread in a typical Greek bakery, so why not prepare it at home and bring the essence of Greece to your table? It's truly worthwhile.

Ingredients

Metric US
●
Water
1 cup
use the same cup to measure the flour
●
White flour
3 cups
   
●
Sugar
2 tsp
   
●
Salt
2 tsp
   
●
Extravirgin olive oil
120 ml
   
●
Active dry yeast
2 tsp
   
●
Red onion
2 pieces
   
●
Tomatoes
3 pieces
   
●
Oregano
1 tbsp
   
●
Ground black pepper
0.5 tsp
   

Step by step

Step 1

In a small bowl, combine 1 cup of water (room temperature or warm) with 1 teaspoon of sugar and 2 teaspoons of dry yeast.

Let it sit for 10 minutes until the yeast starts to foam.

Greek Focaccia - Ladenia - Step 1
Step 2

Next, pour the yeast mixture into a larger bowl.

Greek Focaccia - Ladenia - Step 2
Step 3

Add 1 teaspoon of salt and 50 ml of olive oil, mixing thoroughly.

Greek Focaccia - Ladenia - Step 3
Step 4

Gradually add 2.5 cups of flour (add the last half cup if the dough is too sticky).

It's important to measure the flour with the same cup you used for the water.

Greek Focaccia - Ladenia - Step 4
Step 5

Initially, mix everything with a spoon.

Greek Focaccia - Ladenia - Step 5
Step 6

Then knead with your hands until the dough forms a ball.

Greek Focaccia - Ladenia - Step 6
Step 7

Continue kneading on a surface until the dough achieves a smooth texture.

Greek Focaccia - Ladenia - Step 7
Step 8

Return the dough to the bowl, cover with a towel, and let it rise for 1 hour, allowing it to double in size.

Greek Focaccia - Ladenia - Step 8
Step 9

After this period, line a large baking tray with parchment paper; I used a round, 40cm diameter tray.

Lightly coat the paper with olive oil.

Greek Focaccia - Ladenia - Step 9
Step 10

Transfer the dough to the prepared tray.

Greek Focaccia - Ladenia - Step 10
Step 11

Use your fingers and palms to spread the dough to cover the tray.

Cover and let it rise for an additional 20 minutes.

Greek Focaccia - Ladenia - Step 11
Step 12

Meanwhile, peel 2 onions and wash 3 large tomatoes.

Slice them, placing the slices in a bowl.

Greek Focaccia - Ladenia - Step 12
Step 13

Add 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of oregano, 0.5 teaspoon of black pepper, and 50 ml of olive oil.

Stir thoroughly with a spoon.

Greek Focaccia - Ladenia - Step 13
Step 14

Evenly spread the tomato and onion mixture over the dough in the tray,

avoiding the liquid left in the bowl.

Greek Focaccia - Ladenia - Step 14
Step 15

Bake the Ladenia in a preheated oven at 200°C for 50-60 minutes until golden and the vegetables are caramelized.

Greek Focaccia - Ladenia - Step 15
Step 16

Once baked, let it cool slightly for about an hour.

Greek Focaccia - Ladenia - Step 16
Step 17

Afterwards, slice and savor your soft, flavorful Ladenia.

Enjoy your meal!

Greek Focaccia - Ladenia - Step 17
Quantity: 15 servings (one large baking tray)
Prep time: 60 min
Difficulty: easy
Ready in: 90 min
Publish date:
Collections: Bread and other, Vegetables recipes, Appetizers, Pizza and pies

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