Roman Cloud Bread with Mixed Greens and Fennel Salad

Step 1

To make the bread, in a medium bowl, combine the flour, yeast and salt; stir with a wooden spoon. Add the water and stir, scraping the sides of the bowl, until a shaggy, slightly floury dough forms. Turn the dough out onto the counter and knead by hand until well developed and elastic, about 8 minutes. The dough will be quite sticky to start but will become less so with kneading; do not add more flour. Shape the dough into a ball; the surface will not be perfectly smooth. Wash and dry the bowl, then lightly coat it with oil. Return the dough to the bowl, turning to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1½ hours.

Step 2

About 30 minutes into rising, position an oven rack about 6 inches from the element. Place a baking steel or stone or an inverted baking sheet on the rack and heat the oven to 450°F.

Step 3

When the dough has doubled in bulk, lightly dust the counter with flour and turn the dough out onto it. Using a knife, divide the dough into 4 pieces. Form each into a loose ball, then cover the balls with a kitchen towel; let rest for 15 minutes.

Step 4

Lightly flour the counter and set 1 ball on top; keep the remaining portions covered. Using a rolling pin, roll the ball into a thin round about 8 inches in diameter, dusting with flour as needed; it’s fine if the dough does not form a perfect circle. Lightly dust a pizza peel with flour, then transfer the dough to the peel; reshape the round if needed. Slide the round onto the baking steel and quickly close the oven door. Bake until the bread is puffed and deep golden brown in spots, 8 to 10 minutes.

Step 5

Using tongs, gently grip the bread and transfer to a wire rack. Shape and bake the 3 remaining dough balls in the same way. (The breads will hold well at room temperature for a few hours.)

Step 6

When you are ready to serve, make the salad. In a large bowl, combine the garlic, anchovies and 1 teaspoon salt. Using a fork, mash to a paste. Whisk in the oil, lemon juice and ½ teaspoon black pepper. Add the romaine hearts, arugula, fennel, pine nuts and Parmesan; toss well. Taste and season with salt and pepper.

Step 7

If desired, lightly brush the breads with oil. Place each bread on a serving plate. Using the blunt side of the blade of a chef’s knife, crack open each bread. Fill each bread with a quarter of the salad, allowing it to spill onto the plates. Sprinkle with additional Parmesan and serve right away.