Spanish Flatbread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    663
based on 10 ratings

A flatbread topped with Mediterranean vegetables. Great as part of tapas or for a picnic.

recipe updated Oct 8, 2024

Ingredients

  • Red onion icon
    Red onion
    200 g
  • Fresh parsley icon
    Fresh parsley
    20 g
  • Cherry tomatoes icon
    Cherry tomatoes
    60 g
  • Zucchini icon
    Zucchini
    60 g
  • Bell pepper icon
    Bell pepper
    60 g
  • Olives icon
    Olives
    100 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Whole wheat flour icon
    Whole wheat flour
    600 g
  • Water icon
    Water
    300 g
  • Olive oil icon
    Olive oil
    150 g
  • Salt icon
    Salt
    1 teaspoon
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Fine semolina flour icon
    Fine semolina flour
    as needed
  • Olive oil icon
    Olive oil
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Attach the Dough Tool
  2. Add dried yeast, whole wheat flour, water, olive oil and salt to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 9 min, Speed 1
  5. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
  6. Transfer dough to lightly floured surface
  7. Divide into 6 equal pieces
  8. Let rest - 20 min
  9. Pre-heat oven - 220°C
  10. Clean Cooking Chef bowl
  11. Attach the Stir Tool and Stir Assist Clip
  12. Add olive oil to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted - 1 min, 110°C, Stir 1
  14. Then add red onion, fresh parsley, cherry tomatoes, zucchini, bell pepper, olives and salt & pepper to the Cooking Chef XL Bowl
  15. Cook with splashguard fitted - 8 min, 110°C, Stir 1
  16. Shape each piece of dough into a flat rectangle
  17. Dust a clean baking sheet with fine semolina flour
  18. Transfer dough to baking sheet
  19. Transfer vegetables to dough
  20. Drizzle with olive oil
  21. Bake - 10 min, 220°C
  22. Let cool slightly
  23. Serve
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