Cheese and Greens Flatbread

I decided to make a savory snack for tomorrow - this is a remix of my version of Lebanese Cheese Flatbread with some greens as a topping as well.

Ingredients:

Flatbread:

• 2.75 teaspoons active dry yeast
• 5 ounces warm water, about 80 degrees
• 1 teaspoon granulated sugar
• 8 ounces sourdough starter (or 4 more ounces each of water and flour)
• 10 ounces all-purpose flour
• 1 teaspoon kosher salt
• 1/3 cup canola oil
• 2 tablespoons olive oil (for the bottom of the pan)

Greens Topping:

• 1 bunch kale (250 grams), diced(or spinach or Swiss chard)
  
• 1 onion, finely diced 
• 3 cloves garlic, minced
• 4 tbsp fresh parsley, chopped (or 1 tablespoon dried parsley)
• 1 tablespoon dried oregano
• 1 tablespoon olive oil
  

Cheese Topping:

• 8 ounces "dry" cottage cheese (drain for an hour on paper towels in the refrigerator, or use feta)
  
• 4 ounces mozzarella cheese, shredded
  
• 1 tablespoon finely diced fresh rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 to 3 tablespoons Romano cheese 
  

Instructions:

1. Mix yeast, sugar, warm water, and sourdough starter together in the bowl of a stand mixer. Let proof 5 minutes or so.
2. Add the oil, flour, and salt to the mixing bowl.
3. Using the hook attachment, knead the dough together for about 5 minutes.
   The dough should be very soft, smooth, and tacky to the touch.
4. Lightly spray a mixing bowl with cooking spray, and let the dough rise in a warm spot until doubled, maybe for 45 to 60 minutes, depending on your kitchen temperature.
   
5. While the dough rises, make the toppings and preheat the oven to 375 degrees.
   
6. Greens topping: Remove any tough stems from the kale, and chop the leaves finely.
7. Saute onions for a few minutes in the tablespoon of olive oil, then add kale and cook for a few minutes to wilt.
8. Stir in the minced garlic and the parsley, and a sprinkle all over with salt and pepper. Mix well. Let cool.
   
9. Cheese topping: In a regular sized food processor, shred the mozzarella cheese as needed. 
   
10. Add the cottage cheese, rosemary, oregano, and parsley - pulse together. 
11. Add 2 tablespoons of olive oil, and pulse together. (The olive oil makes it spread easier.)
    
12. Spritz  a half sheet pan (13" x 18)"  with cooking spray, then spread 2 tablespoons olive oil in the pan.
    
13. After the dough has doubled, press the dough into the pan, patting to get it to the corners.
14. Spread the greens topping over the dough.
15. Spread the cheese topping over the greens. (Or mix the two fillings together and spread once.)
    
16. Sprinkle all over with the Romano cheese.
17. Let the dough rise a bit until puffy.
    (Unless you already let it rise in the pan while making the toppings.)
    
18. Bake the flatbread for 25 to 30 minutes, or until the crust is a light golden brown and cheese has some browning.

Carole's Notes:

We liked this! I put my dough in a bowl in another bowl with warm water, and  it rose in 30 minutes. I spread it in the pan while I made up the fillings and preheated the oven. The dough rose more in the pan, so it was a bit hard to spread the toppings - I more "distributed" the toppings to leave the dough fluffy.

The bread was fluffy inside, and crunchy on the bottom. The cheese and greens topping was tasty as well.

The recipe is adapted from https://carolelikesroundfood.blogspot.com/2019/10/lebanese-cheese-flatbread.html and from https://carolelikesroundfood.blogspot.com/2021/10/croatian-soparnik.html