Greek Bottarga 'ladenia' Recipe

Activate yeast and mix

In a large bowl or the bowl of a stand mixer, combine the warm water (1 cup) and instant yeast. Let sit 2–3 minutes until foamy. Add 2 tablespoons olive oil and the 1 tsp salt and stir briefly.

Form dough

Add the flour, one cup at a time, mixing on low (or with a wooden spoon) until a shaggy dough forms. If dough feels too dry, add the extra 1/4 cup warm water a tablespoon at a time until the dough comes together; it should be slightly tacky but not sticky.

Knead

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball.

First rise

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes depending on room temperature.

Prepare tomato topping

While the dough rises, grate the tomatoes into a sieve or bowl; if using fresh, press lightly to remove excess liquid but retain some flesh. Combine the grated tomatoes with 1 tsp grated garlic, 1/2 tsp sea salt and 1/4 tsp black pepper. Let sit 10–15 minutes so flavors meld and excess water drains a bit.

Prepare onions

Toss the thinly sliced red onion with a pinch of sea salt and 1 teaspoon of olive oil; let sit 10 minutes to soften and mellow. If you prefer, rinse briefly and squeeze to remove a bit of sharpness.

Preheat oven and prepare pan

Position a rack in the middle of the oven and preheat to 475°F (245°C). Generously dust a rimmed baking sheet or pizza tray with semolina or cornmeal and lightly oil the pan or spray with olive oil.

Shape the ladenia

When the dough has doubled, transfer to a lightly oiled surface and gently press into a 12 x 10 inch (30 x 25 cm) rough rectangle about 1/3-inch (8 mm) thick. Transfer the dough to the prepared pan. Using your fingertips, dimple the surface gently to create small wells that will hold oil and topping.

Brush with oil and add tomato

Brush the dough generously with about 2 tablespoons of the extra-virgin olive oil. Spread the grated tomato mixture evenly across the dough, leaving a small 1/4-inch border. Scatter the softened red onion over the tomatoes.

Season and oil

Drizzle another 1–2 tablespoons of olive oil over the top. Sprinkle the dried oregano and optional red pepper flakes evenly over the surface.

Bake

Bake in the preheated 475°F (245°C) oven for 12–16 minutes, until the edges are golden, the bottom is crisp, and the tomato topping is set. Rotate the pan halfway through for even browning.

Rest and top with bottarga

Remove the ladenia from the oven and let rest 2–3 minutes. While still warm (but not piping hot), shave or thinly slice the bottarga and scatter it across the surface. The residual heat will soften the bottarga slightly and release aroma without melting it away.

Finish with herbs and oil

Drizzle the remaining olive oil (about 1–2 tablespoons) over the finished ladenia. Sprinkle chopped fresh oregano (1 tbsp), lemon zest if using, and a pinch of coarse sea salt to taste. If desired, add a final crack of black pepper.

Slice and serve

Cut into 6–8 rustic squares or rectangles. Serve warm or at room temperature as a savory snack or appetizer alongside olives and feta. Bottarga is delicate — consume shortly after assembling for best flavor.