Dissolve the yeast in a bowl with a small quantity of lukewarm water and wait for 10 minutes in order to be activated.
In a larger bowl, add ½ kilo of flour, 2 tablespoons of "Zero two" extra virgin olive oil and a pinch of salt, along with the yeast mixture.
Stir, add the rest of the water and stir again.
Knead well, until the dough becomes elastic.
Cover the bowl with a towel for 30-40 minutes, so that the dough can rise.
Grease a large baking pan or use parchment paper and spread the dough with your hands, slowly pressing from the middle to the sides.
Cover the baking pan with the towel to allow the dough rise further.
Cut the tomatoes and onions into thin slices, removing the skin, seeds and most of the liquid from the tomatoes.
Place a layer of onions and a layer of tomatoes on top, covering the entire surface of the pan.
With a spoon, add the remaining olive oil and spill salt, pepper and oregano.
Bake at 200°C in the oven for about 45-50 minutes (depending on the oven), until the “Ladenia” gets a golden brown color and is well cooked.
Good luck and enjoy!