Mediterranean Olive Oil Flatbread
Indulge in the Greek culinary delight of this Greek Mediterranean Olive Oil Flatbread, Ladenia, topped with tomatoes, onions, and olive oil. Discover the flavors of Greece in this easy-to-follow recipe and savor a taste of the Mediterranean. Perfect for vegans and food enthusiasts alike!
Ingredients
FOR THE DOUGH
- 4 cups (480g) all-purpose flour
- 1 tablespoon active dry yeast
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 1 +½ cups lukewarm water
- ½ teaspoon dried oregano (optional)
FOR THE TOPPING
- 5 large tomatoes, seeds removed and sliced
- 3 large onions, thinly sliced
- ½ cup (120ml) extra virgin olive oil
- Salt and pepper to taste
- ½ teaspoon dried oregano
FOR SERVING
- Fresh or dried oregano
- Arugula (optional)
- Feta crumbles (optional)
- Extra virgin olive oil
Instructions
PREPARE THE DOUGH
- For stand mixer:Mix the lukewarm 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.
- Add 1 cup of flour, salt, olive oil, and oregano (optional). Attach the dough blade and knead on medium speed for about 5-8 minutes. Add the remaining flour gradually until you have a smooth and elastic dough. If the dough is too wet, add some flour. If too crumbly, add a bit of water.
- Cover the bowl with a clean kitchen towel and let the dough rise until doubled, about ½ to 1 hour.
- For kneading by hand:Mix the water and yeast in a big bowl and let sit for about 5-10 minutes until the yeast is dissolved and foamy.
- Add 1 cup of flour, salt, olive oil, and oregano (optional). Mix the ingredients, and then add the remaining flour gradually. Mix the ingredients until a dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 10-15 minutes until you have a smooth and elastic dough. If the dough is too wet, add some flour. If too crumbly, add a bit of water.
- Grease the bowl you've already used with olive oil and place the dough in it. Cover the bowl with a clean kitchen towel, and let rise until doubled, about ½ hour to 1 hour.
PREPARE THE TOPPING
- Meanwhile, mix the sliced tomatoes, onions, and a pinch of salt. Place them into a sieve. Drain as long as the dough rises.
ASSEMBLE
- Once the dough has risen, gently deflate the dough and turn it out onto a lightly floured work surface.
- Make one big flatbread or divide the dough into smaller flatbreads.
- Preheat the oven to 390°F (200°C).
- Grease a round 13-inch (35cm) or 15-inch (38cm) round baking pan or sheet with olive oil. Or, line the pan/sheet with parchment paper.
- Place the dough on the pan/sheet/parchment paper. Use your fingers to spread it. No additional flour is needed. If the dough is sticky, add some olive oil.
- Evenly spread (or arrange) onions and tomatoes over the dough. Season with salt (optional), pepper, and oregano. Dizzle the olive oil evenly.
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.
FOR SERVING
- Top with fresh or dried oregano, feta crumbles, or arugula. Cut the flatbread(s) into slices and serve warm as a delicious meal or part of a mezze platter (a selection of dishes served for socializing).
Notes
- This recipe works well with a variety of flours, allowing you to adapt it to your preference or what you have available in your pantry.
- The dough can be shaped into one large rustic flatbread or divided into smaller individual breads, depending on how you wish to serve it.
- A rolling pin is not necessary for this dough. Its soft and pliable texture makes it easy to stretch and shape gently by hand.
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