Quick Recipe Version (TL;DR)
Quick Ingredients
- 270 g warm water (1 1/8 cups; about 38–40°C / 100–104°F)
- 7 g instant yeast (2 1/4 teaspoons)
- 420 g all-purpose flour (3 1/2 cups, spooned and leveled), plus more for shaping
- 10 g fine sea salt (1 3/4 teaspoons)
- 60 ml extra-virgin olive oil (1/4 cup) for dough, plus 45–60 ml (3–4 tablespoons) for pan and topping
- 600 g ripe tomatoes (about 3 medium), cut into 1 cm / 1/2-inch-thick slices
- 1 medium red onion (about 200 g), sliced 6 mm / 1/4-inch thick
- 2 teaspoons dried oregano
- 1 teaspoon flaky sea salt (or 1/2 teaspoon fine sea salt) for the topping
- Optional: 1/4 teaspoon freshly ground black pepper
Do This
- 1. Mix warm water + yeast, then stir in flour, fine salt, and 60 ml (1/4 cup) olive oil; knead 6–8 minutes until smooth.
- 2. Let dough rise covered until doubled, 60–75 minutes.
- 3. Heat oven to 220°C (425°F). Oil a 33 x 46 cm (13 x 18-inch) rimmed sheet pan generously.
- 4. Press dough into the pan; rest 10 minutes, then press again to the edges.
- 5. Layer thick tomato slices and onion over the dough; drizzle olive oil, sprinkle oregano and salt.
- 6. Bake 25–30 minutes until edges are crisp and deep golden, and the vegetables are softened and caramelized in spots.
- 7. Cool 10 minutes, slice, and serve warm or room temperature.
Why You’ll Love This Recipe
- Big flavor, simple technique: ripe tomatoes, sweet onion, oregano, and olive oil do all the work.
- Crisp edges, tender center: the pan-baked method delivers that signature island-style bite.
- Everyday ingredients: no specialty equipment, and the topping is naturally vegetarian.
- Great warm or room temp: ideal for mezze spreads, picnics, or easy dinners.
Grocery List
- Produce: ripe tomatoes, red onion
- Dairy: none
- Pantry: all-purpose flour, instant yeast, extra-virgin olive oil, fine sea salt, flaky sea salt (or fine), dried oregano, optional black pepper
Full Ingredients
Dough
- 270 g warm water (1 1/8 cups; about 38–40°C / 100–104°F)
- 7 g instant yeast (2 1/4 teaspoons)
- 420 g all-purpose flour (3 1/2 cups, spooned and leveled), plus more for shaping
- 10 g fine sea salt (1 3/4 teaspoons)
- 60 ml extra-virgin olive oil (1/4 cup)
Tomato-Onion Topping
- 600 g ripe tomatoes (about 3 medium), cut into 1 cm / 1/2-inch-thick slices
- 1 medium red onion (about 200 g), sliced 6 mm / 1/4-inch thick
- 2 teaspoons dried oregano
- 1 teaspoon flaky sea salt (or 1/2 teaspoon fine sea salt)
- Optional: 1/4 teaspoon freshly ground black pepper
For the Pan and Finishing
- 45–60 ml extra-virgin olive oil (3–4 tablespoons), for generously oiling the pan and drizzling on top
Step-by-Step Instructions
Step 1: Mix the dough
In a large mixing bowl, whisk together the warm water and instant yeast until the yeast is fully moistened. Add the flour and fine sea salt, then pour in 60 ml (1/4 cup) extra-virgin olive oil. Stir with a sturdy spoon until a shaggy dough forms and there are no dry patches of flour.
Step 2: Knead until smooth and elastic
Turn the dough onto a lightly floured counter and knead for 6–8 minutes, until it looks smooth, feels elastic, and is only slightly tacky. If it’s sticking heavily to your hands or the counter, knead in additional flour 1 tablespoon at a time (up to 30 g / 1/4 cup total). If it feels dry and stiff, wet your hands and knead briefly to add a touch of moisture.
Step 3: Let the dough rise
Lightly oil the same bowl (a teaspoon of olive oil is plenty). Place the dough inside, turn once to coat, and cover tightly (lid, plate, or plastic wrap). Let rise at room temperature until doubled in size, 60–75 minutes.
Step 4: Prep the oven, pan, and topping
About 20 minutes before baking, set a rack in the middle of the oven and preheat to 220°C (425°F).
Generously oil a 33 x 46 cm (13 x 18-inch) rimmed sheet pan with 2–3 tablespoons of olive oil, making sure the corners are well coated for crisp edges.
Slice the tomatoes into thick slices (about 1 cm / 1/2 inch) and slice the onion about 6 mm / 1/4 inch thick. If your tomatoes are especially juicy, lay the slices on a plate lined with paper towels for 5–10 minutes while you shape the dough; this helps prevent a soggy center.
Step 5: Stretch the dough into the pan
Transfer the risen dough to the oiled pan. Gently press it outward with oiled fingertips. If the dough springs back and won’t reach the edges, cover it loosely and let it rest 10 minutes, then press again. Aim for an even thickness across the pan, with slightly thicker edges if you like a more bread-like rim.
Step 6: Top simply and generously
Arrange the tomato slices over the dough, overlapping slightly. Tuck the onion slices in and around the tomatoes so you get onion in most bites.
Drizzle the top with 1–2 tablespoons of olive oil. Sprinkle evenly with the dried oregano and flaky sea salt. Add black pepper if using.
Step 7: Bake until crisp-edged and caramelized
Bake at 220°C (425°F) for 25–30 minutes, rotating the pan at the 15-minute mark for even browning. The ladenia is done when the edges are crisp and deep golden, the bottom is browned, and the tomatoes and onions are softened with caramelized spots.
If you want extra color on top, you can bake 2–3 minutes longer, watching closely so the onions don’t burn.
Step 8: Cool briefly, slice, and serve
Remove from the oven and let the ladenia cool in the pan for 10 minutes (this helps the topping set and keeps the slices neat). Use a spatula to loosen the edges, then transfer to a cutting board and slice into squares or rectangles.
Serve warm or at room temperature with an extra drizzle of olive oil if you’d like.
Pro Tips
- Don’t skimp on the pan oil: a well-oiled sheet pan is the easiest path to crisp, almost fried edges.
- Use thick tomato slices: thin slices can collapse into sauce too quickly; thicker slices caramelize while still keeping shape.
- Rest the dough if it fights you: a 10-minute rest relaxes the gluten and makes stretching easy (no tearing).
- Check the bottom: lift a corner with a spatula near the end; you’re looking for browned, crisp underside.
- Season with the right salt: flaky salt gives pleasant pops of salinity; if using fine salt, reduce the amount.
Variations
- Kimolos-style extras (still simple): add 2 tablespoons capers and/or 60 g (1/2 cup) halved Kalamata olives over the top before baking.
- Herby: swap half the dried oregano for 1 tablespoon fresh oregano or fresh thyme added right after baking.
- Cheeky but delicious: crumble 100 g (3 1/2 oz) feta over the top for the last 5 minutes of baking (not traditional, but excellent).
Storage & Make-Ahead
Best the day it’s baked: the crisp edges are at their peak within a few hours.
To store: cool completely, then wrap and refrigerate for up to 2 days.
To reheat and re-crisp: place slices on a sheet pan and heat at 200°C (400°F) for 8–10 minutes, until warmed through and the bottom re-crisps. Avoid the microwave if you can; it softens the crust.
Make-ahead option: after kneading, refrigerate the dough (covered) for 12–24 hours. Bring to room temperature for 60–90 minutes before pressing into the pan and topping.
Nutrition (per serving)
Approximate, assuming 6 servings: 290 calories, 7 g protein, 41 g carbohydrates, 11 g fat, 2 g saturated fat, 3 g fiber, 520 mg sodium.
