Sorry for the abundance of recipes from Ruby Tandoh’s Crumb but it has some amazing recipes in it. I made this as a starter to go with an artichoke and white bean dip and they went together perfectly.
Chorizo and Kale Flatbread
- 250g strong white bread flour
- 1 tsp dried instant yeast
- 1/2 tsp salt
- 175ml lukewarm water
- 5 tbsp olive oil
- 100g chorizo diced
- 125g kale, stalks removed and finely shredded (I put shredded mine in a food processor)
Combine the flour and yeast in a large bowl, stir in the salt and add the water along with one tbsp of the olive oil. Mix with your hands until well combined then tip out onto a clean surface and knead for about 10 minutes, or until the dough is elastic and less sticky. Let it rise for an hour until doubled in size.
While waiting for the dough to rise, bring a pan of water to the boil and add the kale. Boil for just one minute then drain and run through with cold water. Once cool, squeeze out any excess water from the greens.
Knead just under half of the kale into the risen dough. Preheat the oven to 190C.
On a floured surface, roll out the dough to around 20cm in diameter. Use your hands to stretch the dough the remaining distance. Grease the bottom of the tin with 2 tbsp of the remaining olive oil and lay down the dough down.
Let the bread prove at room temperature for 15 minutes then sprinkle over the remaining kale and then the chorizo. Gently pat the toppings down then dimple the dough using your fingertips.
Let prove for a further 5 minutes then drizzle with remaining olive oil and bake for 20 minutes.