WHEN women of the islands fire the oven to bake the week’s bread, they also prepare flatbreads, topping them with cheese or seasonal vegetables and herbs and drizzling them with olive oil. More like focaccia than pizza, these breads are found everywhere, in many variations. Ladenia is the flatbread baked on Kimolos, and it is topped with onion and tomatoes.
On other islands, in the winter, people often top these flatbreads with pancetta-like cured pork or with chopped sausage. If you like, you can use the dough for Whole Wheat and Barley Bread to make this flatbread.
In a small bowl, combine the warm water and yeast and let stand for 5 minutes, or until frothy.
Place the starter in a food processor and add
Process the dough for 1 to 2 minutes more (add a little water if the dough is too stiff; it should be smooth and sticky).
Transfer the dough to a lightly floured surface and knead for 2 minutes, adding a little more all-purpose flour as needed until the dough is soft and elastic. Shape the dough into a ball.
Oil a large bowl and a piece of plastic wrap. Place the dough in the bowl. Cover with the oiled plastic wrap and let rise until almost doubled in volume, 1½ to 2 hours.
Oil a 14-inch pizza pan, preferably nonstick, and transfer the dough to it. Oil your fingers and press the dough to flatten it to cover the pan, dimpling the top. Let the dough rest for 30 minutes.
In a large skillet, heat the oil and sauté the onion over medium heat until just soft, 2 to 3 minutes. Let cool.
At least 20 minutes before baking,
Distribute the onions over the dough. Top with the tomatoes, drizzle with oil and sprinkle with the savory or oregano, salt and pepper to taste.
The flatbread can be eaten warm or at room temperature.
© 2000 All rights reserved. Published by Houghton Mifflin Harcourt.