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Milk Street Bowtie Roman Cloud Bread with Mixed Greens and Fennel Salad

Roman Cloud Bread with Mixed Greens and Fennel Salad

4 Servings

2 hours 45 minutes active

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We learned about this unique take on Italian bread and salad, called panzanella nuvola di roma, from Angelo Arrigoni of Panificio Arrigoni, a 93-year-old bakery just outside the Vatican. The crisp yet pleasantly chewy, cracker-thin flatbreads are known as nuvola or “cloud” bread, a nod to their airy texture and puffy shape. Once cooled, the rounds are cracked open, creating a delicious bowl for bitter greens, often accented by resinous pine nuts and salty, nutty Parmesan cheese. Some bakery patrons slice off a “wedge,” yielding a portion of bread with salad inside; others simply tear the bread by hand and use it to scoop up salad. We found that a blend of bitter greens and sturdy romaine hearts, plus thinly sliced fennel, stood up best to our punchy lemon-anchovy dressing. The breads can behave somewhat unpredictably in the oven. Occasionally even within the same batch, three will puff impressively while the fourth... not so much. If you end up with a bread or two that puffs less, rather than crack it open and fill it with salad, simply break it in half or quarters and serve the pieces alongside. For make-ahead convenience, the baked breads will keep at room temperature for a few hours, but the salad won’t hold, so assemble it just before serving.

4

Servings

Tip

Don’t worry if you don’t have a baking steel or stone. An overturned baking sheet works well as a flat surface for baking the breads. A hot oven is important for proper puffing, so after slipping a dough round into the oven to bake, quickly close the oven door to prevent excessive heat loss.

2 hours

45 minutes active

274 grams (2 cups) bread flour, plus more for dusting
1 teaspoon instant yeast
1 teaspoon table salt
3/4 cup plus 1 tablespoon warm water (100°F to 110°F)
Extra-virgin olive oil
2 small garlic cloves, finely grated
2-3 oil-packed anchovy fillets
Kosher salt and ground black pepper
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
1 romaine heart, cut crosswise into ½-inch pieces
4 cups lightly packed baby arugula, or radicchio cut into bite-size pieces, or a combination
1 small fennel bulb, trimmed, halved and thinly sliced
1/3 cup pine nuts, toasted
1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve
For the bread:
  • 274

    grams (2 cups) bread flour, plus more for dusting

  • 1

    teaspoon instant yeast

  • 1

    teaspoon table salt

  • ¾

    cup plus 1 tablespoon warm water (100°F to 110°F)

  • Extra-virgin olive oil

For the salad:
  • 2

    small garlic cloves, finely grated

  • 2-3

    oil-packed anchovy fillets

  • Kosher salt and ground black pepper

  • 3

    tablespoons lemon juice

  • 1

    romaine heart, cut crosswise into ½-inch pieces

  • 4

    cups lightly packed baby arugula, or radicchio cut into bite-size pieces, or a combination

  • 1

    small fennel bulb, trimmed, halved and thinly sliced

  • cup pine nuts, toasted

  • 1

    ounce Parmesan cheese, finely grated (½ cup), plus more to serve

Directions

Roman Cloud Bread with Mixed Greens and Fennel Salad

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Reviews
Anthony B.
June 23, 2023
Good but did not puff as described
I will try cooking them on the stove top on a flat cast iron skillet next time and see if that works better. I used a stone in the oven and followed the directions to the letter, so not sure what went wrong. They were more like pitas, so we were able to split them and have the yummy salad just the same. Served with garlicy shrimp. A nice quick bread for sure.