Ladenia – Greek Olive Oil Bread with Tomato-Onion Topping - 6 pts

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Ladenia – Greek Olive Oil Bread with Tomato-Onion

Topping - 6 pts

 

Recipe By :

Serving Size : 9 Preparation Time :0:00

Categories : Veggie WW

 

Amount Measure Ingredient -- Preparation

Method

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Dough:

1 cup warm water

2 1/4 tsp. dried yeast -- (1 packet)

1 tsp. salt

1/4 cup olive oil

2 3/4 cups all-purpose flour -- upto 3

1/4 cups

Topping:

1 1/2 cups diced fresh tomatoes -- 3/4”

dice

1 1/2 cups thinly sliced onions

1/3 cup olive oil

1 tsp. salt

Freshly ground black pepper

2 1/2 teaspoons dried oregano -- (2 - 3 t. to

taste), crushed

 

 

Put the warm water in a large bowl and sprinkle it

with the dried yeast. Let sit for 10 minutes while the

yeast begins working. Mix in the salt and olive oil.

Stir in the smaller amount of flour, and add enough of

the remaining flour to form slightly sticky dough.

Adding flour as necessary, knead the dough until it is

smooth, elastic, and no longer sticky. (Kneading the

dough in a stand mixer makes the task quick and easy.)

 

 

Spread 2 Tbsp. of olive oil over the bottom of a 15”

round pan, or a 12” x 14” roasting pan. Make sure the

sides of the pan are higher than the dough will be

after it rises and is covered by toppings.

 

Start stretching the dough out with your hands, and

then put it into the pan. Press the dough out until it

fully covers the pan’s bottom. If some of the olive

oil oozes over the dough, use it to lightly oil the

top of the dough. Cover the pan with a dish cloth or

plastic wrap and set it aside to rise in a warm place

until the dough has doubled in size (about 1 hour).

 

Preheat the oven to 400°F.

 

When the dough has finished rising, use your

fingertips to make little indentations all over it.

Mix the remaining olive oil, tomatoes, onions, salt,

and freshly ground black pepper in a bowl, and spread

the mix evenly over the dough. Sprinkle with crushed

oregano. Bake for 40 – 50 minutes, or until the sides

of the Ladenia have browned and the dough is cooked

through.

 

Cut into pieces and serve warm, cold, or at room

temperature.

 

Serves 8 – 10 as an appetizer

 

 

AuthorNote: Ladenia is a specialty of Kimolos, a tiny

Greek island in the Aegean Sea. It is bread dough

topped with fresh tomatoes, onions, and olive oil

(from which it gets its name: “ladi” means “oil” in

Greek), and baked until the edges are crunchy and the

onions caramelized.

 

Filena Venardou documented the traditional foods of

Kimolos in " The Cuisine of Kimolos " . Venardou says

Ladenia is the most “original and characteristic” dish

of Kimolos, and is “considered the precursor” of

modern pizza. According to Venardou, Ladenia has been

made in Kimolos since the time of its domination by

the Venetians (1207 – 1566 AD/CE).

 

Ilias Mamalakis is one of Greece’s most beloved food

personalities. Known familiarly by his first name,

Ilias has written many cookbooks and magazine

articles, and stars in television and radio shows

about cooking. I love his gnomish personality and

infectious enthusiasm for the traditional foods of

Greece.

 

After Ilias featured Ladenia on television, his recipe

for it made the rounds of Greek food blogs. Posters

debated how much olive oil should be used and

suggested numerous additions to the original recipe:

feta, meat, mushrooms, olives, peppers, or herbs such

as oregano, marjoram, or basil. One poster reminisced

about visiting Kimolos, and buying fresh Ladenia every

morning at a

bakery before heading to one of the island’s beautiful

beaches.

 

Description:

" 6 pts "

Source:

" Tastes Like Home by Laurie Constantino "

S(Formatted by Chupa Babi):

" 12.28.07 "

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Per Serving (excluding unknown items): 281 Calories;

15g Fat (46.6% calories from fat); 5g Protein; 33g

Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 479mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2

Vegetable; 3 Fat.

 

NOTES : Baking the Ladenia in olive oil makes the

edges crunchy and caramelizes the onions. If you like

spicy food, sprinkle Aleppo or red pepper flakes over

the tomatoes and onions before baking the Ladenia.

 

 

Nutr. Assoc. : 0 0 5626 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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