Cretan ladenia (focaccia -like bread) with cherry tomatoes and gruyere

Cretan ladenia (focaccia -like bread) with cherry tomatoes and gruyere
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  • Serves: 6
  • Complexity: difficult


  • For the dough:
  • 25g fresh yeast
  • 3 1/2 cups strong flour
  • 2 tsp salt
  • 6-7 tbsp olive oil
  • 2 tsp coarse salt
  • For the filling:
  • 200g cretan graviera (or any other yellow mature cheese), grated
  • 200g cherry tomatoes, halved
  • 1/2 tsp dried mint


    1. Dissolve the yeast in 1/2 cup lukewarm water and leave for 10 minutes. In a bowl, Sift the flour and make a hole in the centre, placing the yeast, salt and 2 tbsp olive oil in it. Mix and add water to make the dough. 
    2. Trasnfer the dough to a flat surface covered with flour and knead for about 10 minutes, until smooth and elastic. Put it back into the bowl, cover with a cloth and leave in a warm place for 2-2 1/2 hours until double is size. Then knead again for a few minutes. Press the dough into a greased round or rectangular baking tin, and cover with a wet cloth. Leave for 30 minutes.
    3. Preheat the oven to 200C. Using your hands, roll the dough into a thin sheet and add 2/3 of the cheese and a little mint. Then fold it and press into the size of the baking tin you are using. Press the dough with your fingers. add the rest of the cheese and mint, and place the tomatoes on top. Drizzle with olive oil and coarse salt. Bake the pie for 20 minutes until golden. Carefull remove from the tin and leave to cool on a griddle.