Meat & Cheese Plate Recipe

Make the dough

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–7 minutes until foamy. In a large mixing bowl, whisk together flour and fine sea salt. Add yeast mixture and 2 tablespoons olive oil to the flour and mix until a rough shaggy dough forms. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic (or mix with a stand mixer using a dough hook on medium speed for 4–5 minutes).

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil, place dough in bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape and second rise

Generously oil a 9x13-inch (or similar) baking pan with 1 tablespoon olive oil. Transfer dough to the pan and gently press and stretch it to the corners. If it resists, let rest 10 minutes and continue. Cover loosely and let rise 20–30 minutes until puffy.

Dimple and bake

Preheat oven to 425°F (220°C). Use your fingertips to dimple the surface of the dough deeply across the pan. Drizzle remaining 1 tablespoon olive oil over the dough, sprinkle fresh rosemary (if using) and coarse sea salt. Bake 18–22 minutes until golden brown and the top sounds hollow when tapped. Remove from oven and let cool on a rack at least 15 minutes before slicing into 12 pieces.

Bring cheeses to temperature

About 30 minutes before serving, remove Cambozola and Brie from refrigerator and place on a board so they come to room temperature — this brings out flavor and softer texture.

Arrange and portion cheeses

Place the Cambozola wedge and Brie wheel on the serving board. If desired, cut the Brie wheel into quarters or leave whole with a small cheese knife. Score the rind of the Cambozola slightly to allow easy spreading.

Prepare cured meats

Fan and fold the prosciutto slices into loose rosettes by folding each slice in half lengthwise and then draping; arrange 3 rosettes on the board. Fold coppa slices into gentle ribbons and place in a small pile. Layer salami slices, slightly overlapping, into a crescent. Fan chorizo slices in a tidy pile. Aim for variety across the board so guests can see and reach each meat.

Prepare small dishes

Place cornichons, mixed olives, marcona almonds, whole-grain mustard, honey, and jam each in small bowls or ramekins. Spoon mustard and jam into their dishes and leave a small spoon with each.

Final touches

Slice the focaccia into 12 pieces (or roughly 2–3 pieces per person) and arrange near the cheeses. Drizzle 1 tablespoon olive oil over cheese area or onto focaccia pieces if desired. Scatter fresh herbs around the board and add lemon wedges if using. Sprinkle a small pinch of coarse salt on the focaccia pieces if you like.

On a large wooden board or platter, place the cheeses slightly off-center. Arrange cured meats around the cheeses in visually distinct groups (prosciutto, coppa, salami, chorizo). Position the small bowls of olives, pickles, nuts, mustard, honey and jam between meat groups to create balance. Add focaccia pieces to one side or in a separate basket. Garnish with fresh herbs and provide a separate knife for each cheese. Serve immediately so cheeses remain soft and meats are at cool room temperature.

Leftover focaccia: store wrapped at room temperature for 1 day or freeze for up to 1 month. Leftover cheeses and cured meats: wrap tightly and refrigerate; consume within 3–5 days for best quality. If refrigerated, remove cheeses 30 minutes before serving again to bring back to room temperature.