This week is all about Cyclades and their exquisite flavor. After my stop in Syros for their parsley salad I travel to Kimolos for their lovely “Ladenia”. This one reminds me of pizza but it’s more “bready” and serves all the summer greek vegetables! Locals usually use tomatos and onions but you may also add peppers or cappers.
- 750 g. flour for all uses
- 4 tablespoon olive oil
- 1 sachet of yeast
- 1/2 teaspoon sugar
- 1 teaspoon salt
- about 1½ glass of lukewarm water
- 3 ripe tomatoes
- 3 onions
- 1 tablespoon capers
- 1 teaspoon oregano
- salt and freshly grounded pepper
- Sieve flour into a bowl
- Sprinkle yeast and sugar.
- Add olive oil and with our finger grind flour up with the remaining ingredients.
- Slowly add water, oregano and salt and knead until a uniform dough which don't stick to hands.
- Lightly oil a bowl. Pour dough into.
- Cover bowl with membrane or a damp cotton cloth and let it double in its volume for about 45 minutes -1 hour.
- Meanwhile, remove seeds and liquids from tomatoes and cut them into slices.
- Cut onions into slices.
- When dough double its sizes oil a pan.
- With our fingers spread dough in the pan.
- Place chopped vegetables, tomatoes, onions and capers on top. Sprinkle with oregano, salt and pepper.
- Drizzle with olive oil and bake at 170ºC on the last rack of the oven for 50 minutes, until ladenia browns.