Ladenia is a Greek Olive Oil Flatbread popular in Milos and Kimolos. The dough is thinly spread out and topped with onions, tomatoes, and seasonings before baking in the oven. It reminded me of the Italian Focaccia. I made this as a light weekend lunch before we had friends over for a heavy dinner. When I saw the photo in The Country Cooking of Greece, I knew I had to try the recipe before the end of summer and good quality tomatoes. I always complain about the heat here from June to August, but once winter rolls around, I always miss the fresh produce of summer.
We all loved this flatbread. Evan couldn’t get enough. Chad said the only thing that would make it even better is cheese. Make sure to cook the onions and tomatoes until almost dry. Too much liquid will make the flatbread soggy.