BAKED FLATBREAD WITH TOMATO, ONIONS AND CAPERS (LADENIA)

Once baked, this pie can be ‘dressed up’ with crumbled or flaked cheese (such as feta, pecorino or parmesan). You will need a large, round and slightly deep baking tin/pan (30cm-35cm in diameter).

SERVES 4 FOR THE BASE H

500g good-quality plain flour

8g dried active yeast 1 tsp salt

1 tsp sugar

2 tbsp olive oil, plus extra for oiling

350ml lukewarm water

FOR THE TOPPING

2 tomatoes, halved and thinly sliced

2 red onions, halved and very thinly sliced

2 tsp dried oregano (wild oregano where possible) 70ml olive oil

2 tbsp capers (rinsed if salt-packed) or sliced kalamata olives

1-2 tsp oregano leaves sea salt and freshly ground black pepper

Sift the flour into a large bowl. Mix in the yeast, salt and sugar, and form a well in the centre.

Pour in the olive oil and water, mix and knead until all the liquid is incorporated. This is a sticky dough that may look a bit lumpy. Don’t over-knead or it will make the final result denser.

Shape your dough into a ball. Generously oil the bowl and dough ball, return the dough to the bowl and cover with a dish towel. Leave to rise for about 1 hour 30 minutes until doubled in size.

Preheat the oven to 190C/170C fan/gas 5. Generously oil a round 30cm-35cm baking tin.

Transfer the dough to the tin, without knocking out the air, and spread it out to the edges, using your fingers. Spread the sliced tomatoes and onions on top. Sprinkle with the dried oregano, some salt and black pepper.

Drizzle over the olive oil generously and bake on the middle shelf of the oven for 40-45 minutes until golden and crispy and the tomatoes and onions are charred.

Remove from the oven and sprinkle over the capers or olives, fresh oregano and any extra toppings of your choice.