Before pizza, there was Ladenia. Hailing from the Cycladic island of Kimolos, this rustic Greek flatbread is topped with sweet onions, juicy tomatoes, oregano and plenty of olive oil. The result is a crisp golden crust, a soft pillowy centre, and incredible flavour from just a handful of simple ingredients.

Ingredients

**Dough**
500g strong white bread flour, plus extra for dusting
7g instant dry yeast
10g fine sea salt
12g caster sugar
35ml extra virgin olive oil
350ml tepid water
**Topping**
2 large onions, thinly sliced
4 ripe tomatoes, sliced
60ml extra virgin olive oil
1½ tsp dried oregano
1 tsp fine sea salt
Freshly ground black pepper
**To Finish**
Extra virgin olive oil, for drizzling
Extra dried oregano

2 hours | Serves 6

Method

Make the dough. Place the flour, yeast, salt, and sugar into a large mixing bowl or the bowl of a stand mixer and stir to combine. Pour in the olive oil and tepid water and mix until a shaggy dough forms.
Knead for 8–10 minutes, either by hand or using a stand mixer fitted with a dough hook, until the dough becomes smooth and elastic. Transfer to a lightly oiled bowl, cover, and leave in a warm place for approximately half an hour, or until doubled in size.
Prepare the topping. While the dough rises, place the onions and tomatoes into a large bowl. Add the olive oil, oregano, salt, and black pepper and mix well. Leave to marinate for 20–30 minutes. This allows the onions to soften slightly and the tomatoes to release their juices, creating the characteristic flavour of Ladenia.
Generously oil a rectangular baking tray and preheat the oven to 220°C fan. Transfer the risen dough to the tray and gently stretch it out using your fingertips until it fills most of the tray. Aim for a thickness of approximately 1.5–2cm.
Spread the onion and tomato mixture evenly over the dough, making sure to pour over all of the juices and olive oil from the bowl.
Cover loosely and leave to prove for a further 20–30 minutes until slightly puffed.
Bake for 20 minutes at 220°C fan. Reduce the temperature to 180°C fan and continue baking for a further 5 minutes, or until the bread is golden brown, the onions are lightly caramelised, and the tomatoes have softened and roasted.
Remove from the oven and immediately drizzle with a little extra virgin olive oil. Allow to cool for 10 minutes before slicing. Best enjoyed warm, although it is equally delicious at room temperature.