250g strong white flour
1 teaspoon of fast-action instant yeast (~7g if you have a digital scale)
1/2 teaspoon salt
2 tablespoons olive oil
2 beetroots (pre-cooked)
2 cloves of garlic
1 tablespoon of grated fresh horseradish
Measure out 250g of plain strong white bread flour. Add the yeast to one side of the bowl and the salt to the other. Then add the tablespoon of olive oil, followed by the water. As you add the water mix slowly with one hand until it begins to form a dough. You may need a splash more water, but the mixture should be starting to come together into one lump with no flour remaining loose at the bottom of the bowl.
Tip out onto a lightly floured surface and knead for 10 minutes until the dough is nice and elastic.
Transfer to a lightly oiled bowl, cover and leave to prove until roughly double in size. The warmer the environment the quicker the prove, but the longer the prove the deeper the flavour so really it depends on your time pressures. I normally prove mine at room temperature, but with my dough sat quite close to the radiator. Especially at the moment because it is bloody freezing.
Whilst proving, chop the kale into smallish pieces and either boil for 1 minute or steam for 1 and a half minutes. It should be soft when removed from the heat. Drain thoroughly and pat dry with kitchen towel.
This is also a good time to prepare the rest of your ingredients, which is really easy. Chop the garlic cloves very finely, the beetroot into small cubes and the feta into hefty chunks. Peel a section of horseradish root and grate finely until you have enough to fill one tablespoon.
Oil and flour a baking tray or swiss-roll tin.
Transfer the proven dough to a well floured surface and roll out to a rectangle about 5cm thick. Be very careful with your dough because you don’t want to knock all the air out. Sprinkle the garlic, half the horseradish and half the kale over the dough, then roll back into a ball and knead briefly to incorporate the ingredients. Again roll out to a flat rectangle, but this time gently stretch the dough until it is approximately 20x20cm large. Leave to prove for a further 15-25 mins.
Preheat the oven to 190*c
Once proven, sprinkle the remaining kale and horseradish over the dough, then add the beetroot and feta. Dimple the dough lightly with your fingers, and push some of the ingredients into these dimples. Drizzle over 1 tablespoon of olive oil.
Bake for ~20 mins until lightly golden and eat instantly.