Assemble the Food Processor bowl Fit the Dicing attachment and the Thin Slicing Disc Place a medium bowl underneath the Dicing attachment Slice leeks into the medium bowl on speed 3 using the pusher and set aside Place a clean medium bowl underneath the Dicing attachment Slice courgettes into the medium bowl on speed 3 using the pusher and set aside Place a clean medium bowl underneath the Dicing attachment Slice Gruyère cheese into the medium bowl on speed 3 using the pusher and set aside
Remove the Thin slicing disc, fit the Thick Slicing Disc Place a clean medium bowl underneath the Dicing attachment Slice potatoes into the medium bowl on speed 3 using the pusher and set aside Remove the attachment from the machine
Add water, dried instant yeast, olive oil and sugar into the warming bowl Stir to combine Let rest until the yeast is slightly foamy – 5 minutes
Fit the Dough Tool Add strong white bread flour, semolina flour and salt into the warming bowl Mix until well combined – 1 minute, speed 1 Mix until the dough is smooth and elastic – 10 minutes, speed 2 Remove the Dough Tool and the dough from the 7L warming bowl
Add 1 tsp of olive oil into the warming bowl Use your hands to coat the bowl evenly with the oil Place the dough back into the warming bowl Shape the into a ball and fit the splashguard Prove until doubled in size – 1 hour, heat setting 2, speed off (Tip: Or use the Dough Proving preset if applicable)
Add potatoes and water into a large saucepan until covered Place over a medium-high heat until boiling Cook over a medium-high heat for 6 minutes or until cooked through Drain the potatoes, set aside and let cool
Add 2 Tbsp of olive oil into a medium frying pan Heat over a medium heat until hot Add the sliced leeks and garlic into the frying pan Cook over a medium heat for 5 minutes, stirring occasionally until the leeks are softened Add rosemary and chilli flakes into the frying pan Cook over a medium heat for 5 minutes Transfer the potatoes into the frying pan and sprinkle with fine sea salt Stir to combine, mashing the potatoes slightly as you go When the mixture is well combined, remove from the heat, set aside and let cool
Preheat the oven to 250ºC Line two large baking trays with parchment paper Transfer the dough to a lightly floured work surface Use your fists to gently knock the air out Divide the dough into 8 equal pieces Shape each piece into rounds Roll into a circle until 1cm thick, approx. 15cm in diameter Place the shaped dough onto the prepared baking trays Divide the potato and leek mixture between the dough rounds, ensuring the mixture is spread to the edges Top with the sliced cheese and sliced courgettes Sprinkle each flatbread with fine sea salt and drizzle with a little oil Baked until crisp and cooked through – 12 minutes, 250ºC Remove from the oven and let cool slightly Top with chilli
Serve