Ladopsomo is what my mother always warned me not to eat too much of: the heavenly combination of bread, preferably warm as in straight-from-the-oven, and fresh olive oil.
The ladopsomo is different from the other types of bread. I prepare my ladopsomo in its own baking dish drizzling it generously with freshly pressed oil from our olive trees. The olive oil creates a protective crust around the bread and gives it a full, deep flavor. The bad news for the calorie-careful amongst us is that ladopsomo is indeed richer in calories, the good news is that nobody really cares because it tastes delicious.
Freshly baked ladopsomo
I like making slight variations to the recipe, like sprinkling the top with chopped olives, fresh cherry tomatoes or sesame. Don’t be surprised if the bread is gobbled up even before it’s had a chance to cool completely. There is no need to describe the dozens of ways to serve this bread, personally I love to eat it warm and fragrant, with feta cheese, home pickled olives and fresh tomatoes, but you can use your own imagination.
You can make a large batch because the olive oil preserves the bread’s freshness for longer time. I don’t. For the simple reason that no matter how much I make, we would eat it almost straight from the oven. So just make a batch at a time – enough to enjoy freshly baked ladopsomo and not make me feel guilty about piling on calories.