Take a look at the photo. What is this? Is it a pizza, pie, focaccia? What? Allow me to enlighten you! It is called Ladenia. It's a Greek island delicacy—an irresistible Mediterranean olive oil flatbread topped with ripe tomatoes, and sweet onions—a taste of pure, rustic simplicity.

Greek olive oil flatbread slices ready to be served. Hero photo.

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What is this olive oil flatbread
Why this flatbread works
Key ingredients
The recipe's history
How to make olive oil flatbread
How to serve Greek olive oil flatbread
How to store and freeze
More Greek summer recipes
Recipe
Comments

What is this olive oil flatbread

Ladenia or Ladopita (lado=olive oil + pita=pie) is a traditional Greek Mediterranean olive oil flatbread, from the beautiful island of Kimolos.

It is a mouthwatering soft flatbread topped with a medley of flavorful ingredients. Imagine a light and fluffy base adorned with juicy tomato slices, aromatic onions, and a generous drizzle of extra virgin Greek olive oil. To be honest, a lot of olive oil. The Greek way!

A peasant ingredient-based recipe comes down to the following equation: food provided by nature like wheat (dough), seasonal veggies (tomato, onion), and olive oil plus cooking skills/ability to combine and enhance the taste of those natural ingredients equals the Mediterranean way of eating and living. As simple as that!

Some call this vegan flatbread “the Greek pizza” and promote it as a tasteful, healthier, vegan answer to Italian pizza. Others regard this recipe as a focaccia. Who cares about labels? Let's keep the exquisite flavor, the easy-to-find ingredients, and the quick way to make it. Right?

Greek olive oil flatbread ready for the oven.

Why this flatbread works

From the 150 recipes in this food blog, I find ladenia among the top 3 traditional Greek recipes that capture the essence of Greek Mediterranean cuisine. Allow me to elaborate:

Simple ingredients: Ladenia uses basic, high-quality ingredients like fresh tomatoes, onions, and olive oil. Simple enough for your taste? Neither dairy nor fancy toppings? You bet! This recipe is the quintessence of the Mediterranean cuisine that allows simple, natural flavors to shine.

Easy preparation: With minimal ingredients and straightforward preparation, it’s a dish that’s both accessible and rewarding to make at home.

Flavor harmony: The sweetness of the onions, the acidity of the tomatoes, and the richness of the olive oil blend perfectly.

Perfect texture: The combination of a soft, chewy interior and a slightly crispy crust creates an ideal and pleasant balance.

Healthy option: It's a lighter, and healthier alternative to traditional pizza, with a focus on fresh vegetables and olive oil. Equally comforting and satisfying.

Versatility: Ladenia can be enjoyed as a snack, appetizer, or light meal. It is an amazing breakfast too. An all-day dish, for any occasion.

Greek olive oil flatbread served on plate. — Serving proposition by a tavern in Athens.

Key ingredients

The traditional recipe calls for only three ingredients for topping: onion, tomato, and olive oil.

Oregano is the usual perfect addition, either over the topping or in the dough (or both).

You can find endless combos and toppings for ladenia flatbread: olives, veggies like peppers, artichokes, anchovies, cheese (mostly feta cheese crumbles), whatever you like. UNLESS you want to eat it the traditional way meaning the triple ingredient combo (onion, tomato, and olive oil) like I do. It's your game.

I have to admit that this recipe is seasonal, at least on my family's menu. The secret for this delicious olive oil flatbread is tomatoes that are sweet, juicy, meaty, and burst with flavor throughout the summer.

Additionaly, if you are lucky (and wise) enough to visit the Greek islands of Santorini, Kimolos, and Milos, you have to try the local tomatoes. The dry and sandy soil enhances the taste of local tomato produce resulting in the sweetest tomatoes and the tastier dishes you’ve ever tasted.

A close up photo of Greek olive oil flatbread right before baking.

The recipe's history

Not interested in food history and you are here only for the recipe? No problem! Jump to Recipe

The rest of you find out the history behind of this amazing flatbread.

Kimolos, located in the Aegean Sea in Greece, has a rich food history influenced by its geographical location and cultural interactions throughout the centuries. It offers a blend of ancient, Venetian, and Ottoman influences in its culinary delicacies.

During the Venetian occupation from the 13th to the 16th century, Kimolos became an important trading center. The Venetians introduced new ingredients and culinary techniques to the island, leaving a lasting impact on its food culture. This explains the similarity of ladenia flatbread to Italian pizza or focaccia.

In the 16th century, the Ottomans occupied Kimolos. Ottoman cuisine brought its culinary traditions and ingredients to the island. The Ottomans introduced spices, herbs, and cooking methods that deeply influenced the local cuisine.

Nowadays, Kimolos offers a blend of ancient Greek, Venetian, and Ottoman influences in its culinary offerings. It remains a destination where visitors can explore the island's rich food history and enjoy its unique flavors and traditional dishes like "ladenia".

How to make olive oil flatbread

Time needed: 1 hour

It's a straightforward recipe. Furthermore, I assure you that you won't need special skills to roll the dough. I only use my hands. It takes about half an hour for the dough to double its size because I make this flatbread in summer and room temperature is usually high enough.
Let's drive you through the basic steps of the recipe.

Prepare the dough
Mix the water and yeast in the bowl of the stand mixer and let sit for about 5-10 minutes until the yeast is dissolved and foamy. You may use all-purpose flour, hard (bread) flour, or whole wheat flour in any combination.
(See the recipe card for kneading by hand).
Make the dough and let it rise
Transfer the dough onto a lightly floured surface and knead until you have a smooth and elastic dough.
Grease a bowl with olive oil (or the bowl you've already used) and place the dough in. Cover it with a clean kitchen towel, and let rise until doubled, about ½ hour to 1 hour.
Prepare the topping
Slice the tomatoes and the onions.
Cooking alert!!! Too much liquid from tomatoes and onions will make our flatbread soggy. So, the only important tip to follow is to remove the tomato's seeds and place the sliced tomatoes and onion in a colander with a pinch of salt to drain moisture as long as the dough rises.
Enroll the dough
Place the dough on parchment paper (like in photos) or on a greased round 13-inch (35cm) or 15-inch (38cm) baking pan or dish or sheet. You can place it in every kind and shape of baking dish/pan. Use your hands to shape roughly a thin round dough base. You don’t have to enroll the dough to perfection.
Assemble
Evenly spread (or arrange) onions and tomatoes over the dough. Season with salt, pepper, and oregano (optional). Pour evenly more olive oil.
Bake
Place in the middle rack of your oven in the preheated oven and bake for about 30 minutes, or until the crust is golden brown and the tomatoes/onions are caramelized.

How to serve Greek olive oil flatbread

This is a perfect recipe to feed a hungry crowd whether it is your family or a gathering, a birthday party full of kids waiting for the crappy, highly-processed food usually served. I would recommend serving this flatbread for BBQs, backyard gatherings, picnics, potlucks, or any formal or casual dinner party.

This olive oil flatbread is my favorite savory road trip food along with this sweet treat. It could be a great breakfast too.

Whether enjoyed for breakfast, a snack, as a light lunch, or as part of a mezze feast, ladenia is a versatile delicacy that pleases everyone.

How to store and freeze

Ladenia's leftovers are amazing! I assure you that this flatbread is better the next day. Take it out from the fridge and enjoy it right away or leave it at room temperature to warm it up.

Here's how to store, and freeze this olive oil flatbread to keep it fresh and delicious:

Store: Allow the flatbread to cool completely after baking. Place it in an airtight container or wrap it tightly with plastic wrap. Refrigerate to keep it fresh for up to 4 days.

Freeze: When freezing ladenia, it's important to note that it can sometimes become soggy upon reheating. This happens because the moisture from the toppings and dough can be trapped during freezing, leading to a loss of crispiness in the crust.

Nevertheless, if you do choose to freeze it, be prepared for some potential loss of texture. If you follow the instructions below, you will restore as much crispiness as possible.

Make sure the flatbread is completely cooled before freezing. Slice it into portions if you prefer individual pieces. Wrap each piece tightly with plastic wrap. Place the wrapped slices into a resealable freezer bag or an airtight container and label them with the date for reference. Store in the freezer for up to 2-3 months.

Reheat: If ladenia is frozen, transfer it from the freezer to the refrigerator to thaw overnight. For quicker thawing, leave it at room temperature for 1-2 hours.

Preheat your oven to 350°F (175°C). Place ladenia on a baking sheet and heat for about 10-15 minutes, or until it’s warmed through and the crust is crispy.

While you can use a microwave for convenience, it may make the crust soggy. If you must use a microwave, heat on a low setting in short intervals to avoid overheating.

A close up photo of Greek olive oil flatbread slices.

More Greek summer recipes

Traditional Greek cuisine is famous for fresh and flavorful ingredients, particularly during the summer when an abundance of produce is available. Here's my selection of traditional Greek dishes that celebrate summer produce:

Greek Salad

A staple of Greek cuisine, this refreshing salad showcases the flavors of ripe tomatoes, crisp cucumbers, bell peppers, red onions, Kalamata olives, and creamy feta cheese. Drizzle with extra virgin olive oil, and sprinkle with dried oregano.

Tzatziki

Made with thick Greek yogurt, grated cucumbers, garlic, and fresh dill, tzatziki is a cooling and tangy dip. It pairs well with grilled meats, and pita bread, or can be enjoyed as a refreshing side dish.

Spanakopita

This popular Greek pie features layers of flaky phyllo dough filled with spinach, feta cheese, onions, and tons of herbs. It can be served as an appetizer, a side dish, or a light meal with a side of salad.

Greek stuffed vegetables - Gemista

Gemista refers to stuffed vegetables, typically tomatoes and bell peppers, filled with a flavorful mixture of rice, onions, herbs, and sometimes ground meat. Baked until tender, gemista is a delicious and wholesome summer dish.

Greek roasted vegetables - Briami

Briami is a Greek-style roasted vegetable medley that brings together seasonal vegetables such as zucchini, eggplant, bell peppers, tomatoes, onions, and potatoes. The vegetables are tossed in olive oil, seasoned with herbs like oregano and thyme, and baked until caramelized and tender.

Greek Eggplant dip - Politiki Melitzanosalata

This smoky eggplant dip is a delightful addition to any Greek meal. Roasted eggplants are blended with vinegar, olive oil, and a touch of parsley. It can be enjoyed with warm pita bread or as a side to grilled meats.

Greek tomato fritters - Tomatokeftedes

Tomato fritters, also known as tomatokeftedes, are a popular dish from the Greek island of Santorini. They are a delicious vegetarian option that showcases the vibrant flavors of ripe tomatoes in summer.

If you make this recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Mediterranean Olive Oil Flatbread and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.

This post has been updated since July 2018. It contains new photos, an updated recipe, and more cultural elements as a special traditional recipe like Ladenia deserves.

Enjoy!!

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