The Tuscan kale flatbread with sourdough starter unites two of my passions: the flavours of my Tuscany, in particular the kale bruschetta, my favourite, and sourdough starter. From this combination comes a flatbread with a beautiful green colour, naturally vegan, yet versatile: perfect to enjoy plain, with fresh cheeses, a chickpea hummus or some Tuscan cured meats. It should not be missing from an aperitivo among friends or as a delicious snack.
It is not difficult to make, but it requires some time and patience. You will find all my tips to make it at its best, including the yeast variation, in the FAQs at the end of the recipe, so everyone can taste this flatbread and feel like they are in a Tuscan trattoria in the Chianti area.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 6Persone
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn, Winter and Spring
Ingredients for the Tuscan Kale Flatbread with Sourdough Starter
- 3 1/4 cups Type 1 wheat flour
- 2/3 cup re-milled durum wheat semolina
- 3/4 cup Tuscan kale (cooked) (cooked)
- 4.6 oz sourdough starter (active/ripe)
- 9.5 fl oz water
- 1 tbsp extra virgin olive oil
- 1.2 tsp fine salt
- 1 tsp diastatic barley malt (diastatic)
- to taste black pepper
- to taste garlic powder
Tools
- 1 Stand Mixer
- 1 Immersion Blender
- 1 Pot
- 1 Work Surface
- 1 Baking Sheet
- 1 Cooling Rack
- 1 Baking Stone
Steps
Place a pot on the stove with plenty of water and a pinch of coarse salt and bring it to a boil. In the meantime, clean the kale by removing the central rib and wash it thoroughly. When the water boils, plunge the kale into the pot and cook until tender.
Using a strainer (I use the one for gnocchi), lift the kale out of the water and squeeze it very well. Save some of the cooking water. Transfer the leaves to the immersion blender cup together with about 50 g of their water and blend until you have a smooth kale purée. If necessary, add a little more water. Once ready, let it cool completely before using it for the flatbread.
Take the sourdough starter at its peak and crumble it into the bowl of the stand mixer. Add 70 g of water and the diastatic malt and mix until the starter dissolves.
When the sourdough starter is well dissolved, add the kale purée. Mix with the flat beater at low speed until you obtain a semi-liquid consistency… and a vivid deep green colour.
At this point it’s time to add the flour (or flours if you chose a mix). Still using the flat beater at medium speed, alternate flour and water, taking care to add each ingredient only after the dough has completely absorbed the previous one. Gradually the dough will gain structure and become smoother.
Now it’s time to give the Tuscan kale flatbread all the flavour and aromas typical of Tuscan bruschetta. Replace the flat beater with the dough hook and increase the speed so the dough can come together and form a nice gluten network. When the bowl is clean and the dough is attached to the hook, pour in the oil and let it be fully absorbed. Finish with garlic powder, salt and pepper. Increase to the highest speed and fully develop the dough.
Let the dough rest for 30 minutes in the bowl or on the work surface covered with a bowl. Then perform a couple of slap and fold turns every 30 minutes. Transfer the dough into a oiled container with straight walls: a food storage container with lid is ideal because it allows better control of the proofing and dough growth than a bowl.
Let the dough rest for an initial rise for a couple of hours, or until you notice fermentation has started (times vary depending on home temperature). Afterwards, place the container with the dough in the refrigerator to mature.
Let the dough rest for 30 minutes in the bowl or on the work surface covered with a bowl. Then perform a couple of slap and fold turns every 30 minutes. Transfer the dough into an oiled container with straight walls: a food container with lid is ideal because it allows better control of the proofing and the dough’s rise compared to a bowl.
Let the dough rest (bulk ferment) for a couple of hours, or until you notice that proofing has begun (times vary with room temperature). Afterwards, place the container with the dough in the refrigerator for maturation.
Keep the dough in the fridge overnight, or at least 4–5 hours, to allow it to mature. If you prefer to work entirely at room temperature, I explain how to do this in the FAQs. Once removed from the fridge, let it come back to room temperature. This is when you proceed with the first shaping of the Tuscan kale flatbread.
Take a baking tray, place a sheet of and drizzle it generously with oil. Transfer the dough to the tray and let it settle naturally. When you notice the dough has relaxed, begin to gently stretch it, widening it and creating the characteristic holes of the schiacciata. If the dough resists, stop and let it rest a few minutes to allow the gluten to relax before continuing the shaping.
Preheat the oven to 392 °F and while it heats, finish the final touches. Remove the plastic wrap, drizzle the surface of the Tuscan kale flatbread with plenty of oil and sprinkle it with coarse salt before baking.
When the oven has reached temperature, bake the Tuscan kale flatbread with sourdough starter for about 30 minutes. Since every oven bakes differently, I recommend setting a timer for 20 minutes and checking the baking, then deciding whether to finish the remaining 10 minutes or extend slightly.
Once baked, remove the flatbread from the tray and let it cool on a cooling rack before slicing, so it maintains the right texture and the base stays crisp.
The Tuscan kale flatbread with sourdough starter is a preparation that takes time, but rewards you with an intense aroma and a unique texture. It is one of those recipes that speak of waiting, living doughs and simple flavours that never tire.
Try it and let yourself be surprised by its colour, its fragrance and that rustic taste that feels like home. If you try it, come tell me on Instagram!
FAQ (Questions and Answers)
Can I use baker’s yeast instead of sourdough starter?
Certainly, either fresh or dry. The amount in this case depends on how quickly you want it ready. As a rule, 10 g of fresh baker’s yeast will allow you to have the focaccia ready in about 5 hours total.
Can all the proofing be done at room temperature?
Yes, it is possible. In that case, let the dough bulk ferment for a couple of hours and then perform the slap and fold turns. Transfer it to a container and let it proof for 4–5 hours, or until doubled, in a warm spot in the house. Times are indicative, because sourdough starter does not act like baker’s yeast: its activity depends on its health, the room temperature and the dough’s consistency.
How long does the flatbread keep?
Thanks to the sourdough starter, the Tuscan kale flatbread keeps up to 5 days if stored in a paper bag. You can also freeze it cooked and then reheat it slightly before eating.
How do I get the characteristic holes in the flatbread?
During shaping, gently stretch the dough and create small holes with your fingers. Press with the fingertips to form small dimples. If the dough resists, stop and let it rest a few minutes: the gluten will relax and it will be easier to obtain well-defined holes.
Can I replace Tuscan kale in this flatbread?
Yes, but the flavour and colour change completely. You can try spinach, chard or other leafy greens, but the distinctive character of the Tuscan version remains only with Tuscan kale.
Which oil should I use for the surface?
For the Tuscan kale flatbread, a good quality extra virgin olive oil enhances flavour and colour. It is even better to choose a Tuscan oil or, at least, one from Central Italy, preferably new oil. Don’t be afraid to drizzle generously: it contributes to the surface crispness and authentic taste.
How to get a crunchy base?
Distribute the oil well on the parchment paper, shape the dough carefully and make sure the oven is very hot before baking. For an even better result, you can use a well-heated baking stone: this makes the base crisp without drying it out.
