Ladenia smash: tomato, onion and oregano toast
This tomato toast from Georgina Hayden is inspired by ladenia, a Greek flatbread, typically laden with tomatoes and onions. This has all the delicious summery flavours of the original, but can be whipped up for a quick lunch or weekend breakfast.
Recipe taken from Greekish: Everyday Recipes with Greek Roots by Georgina Hayden (Bloomsbury, £26 Hardback) Photography © Laura Edwards
Georgina says: Ladenia is a rectangular olive-oil flatbread, a bit like a focaccia, from the Cycladic island of Kimlos. Traditionally a jammy tomato and onion topping is baked into the dough. I love it, but some days, especially in the morning, I don’t have time to mix, knead, proof and bake bread from scratch, and I find this makes a great alternative — you’re not being short changed here. I love this most at breakfast, but also as a snack or as part of a meze. A crumbling of mizithra or feta over the top isn’t essential but is, I think, always welcome.
Ingredients
Metric
Imperial
- 1 red onion
- 400g of cherry tomatoes
- 8 garlic cloves
- 1 dash of olive oil
- 2 tbsp of pomegranate molasses
- 1 tsp dried oregano
- salt and pepper
- 4 slices of focaccia, or ciabatta, gluten-free if needed
- 4 sprigs of flat-leaf parsley
Method
Preheat your oven to 220°C/fan 200°C/gas mark 7
Peel the red onion and cut into thin wedges. Place in a roasting tray with the cherry tomatoes
- 1 red onion
- 400g of cherry tomatoes
Crush the garlic cloves, in their skin, with the side of your knife, add to the tray and drizzle everything liberally with olive oil
- 8 garlic cloves
- 1 dash of olive oil
Add the pomegranate molasses, sprinkle over the dried oregano and season generously with salt and pepper
- 2 tbsp of pomegranate molasses
- 1 tsp dried oregano
- salt and pepper
Toss everything together well, shake back out so the ingredients are in a single layer, and place in the oven
Roast for 25 minutes, until the onions are sticky and charred
When the vegetables are ready, place a griddle pan on a high heat and char the focaccia or ciabatta slices on one side
- 4 slices of focaccia, or ciabatta, gluten-free if needed
Place them on a serving board, charred side up, and squish the garlic cloves on top, then spoon over some juices from the pan
Finely chop the parsley, stir through the vegetables, and spoon the mixture on the toasts. Serve straight away
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