Name: Focaccia Charcuterie Board
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: 10 to 12 servings
Ingredients: 2 3/4 cups warm water (about 100 to 110 degrees F); 2 teaspoons active dry yeast; 6 2/3 cups bread flour (see Cook’s Note); 3/4 cup plus 2 tablespoons olive oil, plus more for greasing; 1 tablespoon kosher salt; Leaves from 2 sprigs rosemary; Flaky sea salt, for sprinkling; One 8-ounce Brie wheel, about 4 1/2 inches in diameter; 6 ounces sliced Genoa salami; 1 cup kalamata olives; 1/3 cup honey, jam or marmalade; Fillings and toppings such as olives, Parmesan chunks, cheddar cubes, sliced apples, grape bunches, halved figs and Marcona almonds, for serving

Directions

Special equipment:

two 4 1/2-inch-diameter oven-safe ramekins (at least 1-inch deep); two 3-inch-diameter oven-safe ramekins; one 2-inch-diameter oven-safe ramekin

Whisk the warm water and yeast together in the bowl of a stand mixer fitted with a dough hook until the yeast is dissolved. Set aside until it starts to bubble, about 6 minutes. Add the bread flour, 2 tablespoons oil and kosher salt to the yeast and knead on low speed until all the flour is hydrated and a dough forms. Increase the speed to medium and knead until the dough is smooth and starts to pull away from the sides of the bowl, about 10 minutes. The dough will look wet. Cover the dough with a plate or plastic wrap and let proof in a warm area until doubled in size, about 1 hour.
Grease a 13-by-18-inch rimmed baking sheet with 1/4 cup of the oil making sure to grease the rim. Set aside. Grease a large sheet of plastic wrap with olive oil; you may need to overlap 2 sheets of plastic for an area big enough to cover the baking sheet with some overhang. Stir 1/4 cup of the oil and the rosemary leaves together in a small bowl and set aside to infuse.
Turn the proofed dough out onto the greased baking sheet and gently stretch the dough into the corners. If the dough is springing back, cover with the prepared plastic wrap oil-side down and let rest for 15 minutes; it’s okay if the plastic wrap touches the dough. Stretch the dough into the corners again, repeating this step if needed.
Cover the dough again with the greased plastic wrap and let proof until bubbly, puffy and it rises above the edge of the baking sheet, about 1 hour.
Meanwhile, position oven racks in the bottom and top thirds of the oven. A few minutes before the dough is ready, preheat the oven to 475 degrees F.
Drizzle the rosemary oil over the puffy focaccia so the rosemary leaves are evenly distributed. Grease the bottoms of two 4-1/2-inch-diameter oven-safe ramekins (at least one-inch deep), two 3-inch-diameter oven-safe ramekins and one 2-inch-diameter oven-safe ramekin. Gently push each ramekin into the dough leaving at least 2 inches between each and at least 1 inch from the rim of the baking sheet. Grease your fingers with any leftover rosemary oil in the bowl and dimple the focaccia, pushing a few rosemary leaves into the dough. Sprinkle the top evenly with flaky salt.
Bake on the bottom oven rack until the edges are golden brown and the top begins to brown, about 15 minutes. Carefully move the focaccia to the top rack and continue baking until the top is golden brown, about 10 minutes.
Meanwhile, score the Brie with a shallow X to the edges and set aside at room temperature.
Remove the focaccia from the oven and place on a wire rack. Carefully remove all of the ramekins with tongs. Place the Brie into one of the 4 1/2-inch indents. Place the focaccia back in the oven on the top rack and lower the temperature to 400 degrees F. Bake until the Brie is soft and warmed through, about 10 minutes.
Meanwhile, make a salami rose by folding each salami slice in half over the rim of a water glass, overlapping each slightly over the previous one. Repeat this circling around the rim of the glass until all the salami is used. Refrigerate uncovered until needed.
Remove the focaccia from the oven and place it on a wire rack. Drizzle the remaining 1/4 cup oil over the hot focaccia and let it cool in the tray for 5 minutes. Carefully run a thin spatula around the edges and slide the focaccia onto a serving board.
To assemble, peel the four corners of Brie rind outward to reveal the warm melty cheese. Flip the salami rose onto your palms and nestle the rose into the remaining 4 1/2-inch indent. Fill one of the 3-inch indents with olives and fill the 2-inch indent with honey, jam or marmalade. Fill the remaining indent with your choice of toppings such as Parmesan chunks or cheddar cubes. Mound treats like sliced apples, grapes, figs and almonds over the top of the focaccia. Serve while the focaccia is warm.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)