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–+ servings
Greek olive oil flatbread slices served on parchment paper.

Mediterranean Olive Oil Flatbread

Sylia
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!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Proofing time 30 minutes
Course Appetizer, Breakfast, Main Course, Salad, Side Dish, Snack
Cuisine Greek, Mediterranean
Servings 4

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
  • Fresh basil or fresh oregano, or/and arugula for topping (optional)

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, adding gradually the rest of the flour until you have a smooth and elastic dough. If the dough is too wet, add some flour, if too crumbly, add 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 together 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 gradually the rest of the flour. Mix the ingredients together 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 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 pieces.
  • 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. Alternatively, just use parchment paper.
  • Place the dough in the pan/sheet/parchment paper. Just 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 (optional). Pour evenly the 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.

FOR SERVING

  • Top with fresh basil or oregano, feta crumbles, or arugula. Cut ladenia flatbread into slices and serve warm as a delicious meal or part of a mezze platter (a selection of dishes served for socializing).

Notes

Feel free to use any kind of flour.
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