The Cheese Board (25 page)

Transfer the dough to a lightly floured surface and divide it into 2 pieces. Gently pat and stretch each piece into a 10 by 8 by ¾-inch-thick rectangle. Cover the dough with a floured kitchen towel and let rest for 15 minutes.

Sprinkle a baking sheet with 2 tablespoons cornmeal. Using a 3-inch floured round cookie cutter or a floured drinking glass, cut out 6 rounds from 1 piece of dough. Place the rounds on the prepared pan and cover with a floured kitchen towel. Repeat this process with the remaining piece of dough. (To reserve the leftover scraps for another use, shape them into a loose round, cover them with a floured kitchen towel, and let rest for at least 30 minutes before proceeding.) Let the muffins rise in a warm, draft-free place for 2 hours, or until increased in size by one-fourth and a finger pressed into the dough leaves an impression.

When the muffins have almost finished rising, preheat a large cast-iron skillet or griddle over medium-low heat for at least 5 minutes. Sprinkle 2 tablespoons cornmeal on the heated pan; if the cornmeal pops and burns, the pan is too hot and should be cooled for a minute. Place a batch of muffins in the pan and cook for 8 to 10 minutes on each side, or until lightly browned. Gently squeeze the muffins; if they are soft and tacky on the sides, let them cook a little longer. Transfer to a wire rack to cool. Repeat the process, first coating the griddle with the remaining 2 tablespoons cornmeal, until all the muffins are cooked.

It’s hard to resist eating these hot off the griddle. If you can hold off, serve them with Indian-spiced chickpeas or curried lentils to elevate them beyond a simple snack to inspiration for an entire meal.

Flatten the dough into a 1-inch-thick round. Add the cheese and knead just long enough to evenly distribute it.

Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place for at least 4 hours, or until doubled in size.

Transfer the dough to a lightly floured surface and divide it into 2 pieces. Gently pat and stretch each piece into a 10 by 8 by ¾-inch rectangle. Cover the dough with a floured kitchen towel and let rest for 15 minutes.

Sprinkle a baking sheet with 2 tablespoons cornmeal. Using a 3-inch floured round cookie cutter or a floured drinking glass, cut out 6 rounds from 1 piece of dough. Place the rounds on the prepared pan and cover with a floured kitchen towel. Repeat this process with the remaining piece of dough. Discard the scraps. Let the muffins rise in a warm place for 2 hours, or until increased in size by one-fourth and a finger pressed into the dough leaves an impression.

When the muffins have almost finished rising, preheat a large cast-iron skillet or griddle over medium-low heat for at least 5 minutes. Sprinkle 2 tablespoons cornmeal on the heated pan; if the cornmeal pops and burns the pan is too hot and should be cooled for a minute. Place a batch of muffins in the pan and cook for 8 to 10 minutes on each side, or until lightly browned. Gently squeeze the muffins; if they are soft, tacky, or opaque on the sides, let them cook a little longer. Transfer to a wire rack to cool. Repeat the process, first coating the griddle with the remaining 2 tablespoons cornmeal, until all the muffins are cooked.

 

Named after the strongman from Fellini’s
La Strada,
the Zampano is a spicy-hot sourdough bun. Zampanos are baked at a moderate temperature so that no crust develops, then brushed with garlic olive oil and sprinkled with red pepper flakes and Parmesan cheese. They are great on their own, but they also make perfect hamburger or sandwich rolls.

Sprinkle each of 2 baking sheets with 1 tablespooon cornmeal. Transfer the dough to a lightly floured surface and divide it into 12 pieces. Gently form each piece into a
loose round
and divide the rounds between the prepared pans. Cover with a floured kitchen towel and let rise in
a warm, draft-free place for 1 hour, or until soft enough to flatten easily without springing back.

Combine the olive oil and crushed garlic in a small bowl. Set aside.

Flatten each round with the palm of your hand, making a 4-inch disk. Brush with half of the olive oil mixture. Cover the rounds with a floured kitchen towel and let rise in a warm place for at least 2 hours, or until increased in size by one-fourth and a finger pressed into the dough leaves an impression.

Fifteen minutes before the rounds have finished rising, arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 375°F.

Using the
tips of your fingers, dimple the Zampanos over the entire surface. Sprinkle with the sea salt. Place the baking sheets in the oven. Bake for 15 minutes, then rotate the pans front to back and trade their rack positions. Bake 5 to 10 minutes longer, for a total baking time of 20 to 25 minutes, or until little golden bubbles just begin to form on the crust. Remove from the oven and brush with the remaining garlic olive oil. Sprinkle with the red pepper flakes and Parmesan cheese. Transfer to a wire rack to cool for 5 minutes. Serve warm.

Bialys are small, flat rounds with chopped sweet onion and poppy seeds pressed into the center. They are lightly baked so that they remain soft and just barely show the beginnings of a light golden brown hue. We sell bialys at the store for breakfast, lunch, and snacks.

Lightly dust 2 baking sheets with flour. Transfer the dough to a lightly floured surface and divide it into 12 pieces. Gently form each piece into a
loose round
and divide the rounds between the prepared pans. Cover with a floured kitchen towel and let rise in a warm, draft-free place for 1 hour, or until soft enough to flatten easily without springing back.

Sprinkle each of 2 baking sheets with 1 tablespoon cornmeal. In a small bowl, combine the onion, poppy seeds, salt, and olive oil. Set aside.

Flatten each round with the palm of your hand, making a 4-inch disk. Using the tips of your fingers, make a shallow well in the center of each round. Place 1 tablespoon of the onion mixture in each well. Cover the rounds with a floured kitchen towel and let rise in a warm place for at least 2 hours, or until increased in size by one-fourth and a finger pressed into the dough leaves an impression.

Fifteen minutes before the rounds have finished rising, arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 375°F.

Place the baking sheets in the oven. Bake for 15 minutes, then rotate the pans front to back and trade their rack positions. Bake 10 to 15 minutes longer, for a total baking time of 25 to 30 minutes, or until the rounds are a light sandy color. Transfer to a wire rack to cool for 5 minutes. Serve warm.

 

 

 

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FOCACCIA
 
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Rolled into small, flat rounds and studded with pitted Kalamata olives, these little breads appear on the Cheese Board shelves at lunchtime and again in the late afternoon.

Sprinkle each of 2 baking sheets with 1 tablespoon cornmeal. Transfer the dough to a lightly floured surface and divide it into 12 pieces. Gently form each piece into a
loose round
and place them on the prepared pans. Cover with a floured kitchen towel and let rise in a warm, draft-free place for 1 hour, or until soft enough to flatten easily without springing back.

In a small bowl, combine the rosemary sprigs and olive oil. Set aside.

Flatten each round with the palm of your hand, making a 4-inch disk. Brush with the rosemary olive oil. Firmly press 4 olives into each disk an equal distance from each other. Cover the rounds with a floured kitchen towel and let rise in a warm place for at least 2 hours, or until the rounds are puffy and a finger pressed into the dough leaves an impression.