Ladenia Kimolou

Ingredients

• 500g plain flour
• 7g instant dried yeast
• 1 1/2 tsp salt
• 320ml warm water
• 150ml extra virgin olive oil
• 3 large onions, thinly sliced
• 500g ripe tomatoes
• 2 tsp dried oregano
• 1 tsp salt, for the topping
• Freshly ground black pepper

Before you cook

• Slice the onions as thinly as you can.
• Slice the tomatoes into rounds, or chop them and drain off the loosest juice.
• Warm 320ml of water until it feels barely warm on your wrist.

Steps

1. Whisk the flour, yeast and salt together in a large bowl.
2. Pour in the warm water and 50ml of the olive oil.
3. Mix to a soft, slack dough and knead it in the bowl for 5 minutes, until the sides come clean.
4. Cover the bowl and leave the dough to rise for 1 hour, until doubled.
5. Oil a 30 by 40cm baking tin heavily with 50ml of the olive oil.
6. Press and stretch the dough out to fill the tin, working it right into the corners.
7. Leave the dough to rise again for 20 minutes.
8. Heat the oven to 190C.
9. Scatter the sliced onions evenly over the dough.
10. Lay the tomatoes on top and press them lightly into the surface.
11. Season with the salt, plenty of pepper and the oregano.
12. Pour the remaining 50ml of olive oil over the whole surface.
13. Bake for 50 minutes, until the base is crisp underneath and the onions have caramelised at the edges.
14. Cool for 15 minutes, then cut into squares and eat warm or at room temperature.