Ladenia bread

1.	In a big bowl, sift flours and salt. Add lukewarm water and dry yeast. Mix all the ingredients together and whisk with a wooden spatula.
2.	Add olive oil so you can knead the dough till it becomes smooth.
3.	Place the dough in a warm place, covered with a towel for 1 ½ hour until it doubles in volume.
4.	Place a non-stick paper into a 25 cm x 35 cm baking pan and drizzle it with 2 tbsp olive oil.
5.	Scoop the dough into the center of the pan. Spread it gently, using your hands.
6.	Cover the dough once again with a towel and let it rest and double in size for an hour.
7.	Preheat the oven to 220o Celsius.
8.	Rub hands lightly with oil, and using fingertips, press gently the dough to stretch it to nearly fit the pan.
9.	Cover the dough with tomato sauce and cover generously with tomatoes, onions, and olives rings.
10.	Sprinkle generously with sea salt and oregano.
11.	Bake for 30 minutes or until golden all around.
12.	Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.
13.	Serve with basil leaves.

	450 gr strong flour
	50 gr oat flour
	8 gr dry yeast
	380 ml lukewarm water
	8 tbsp olive oil (for coating, kneading, sprinkling)
	4-5 tbsp homemade tomato sauce
	1 sliced onion
	15 cherry tomatoes
	70 gr olives rings
	1 tbsp coarse salt for sprinkling
	2-3 fresh oregano sprigs
	Fresh basil leaves for serving