Noble Bread Plate Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together semolina, all-purpose flour, and salt until evenly distributed.

Make dough

Add the foamy yeast mixture and 2 tablespoons olive oil to the dry ingredients. Mix with a dough hook or wooden spoon until the dough begins to come together, adding the additional 1/4 cup water a tablespoon at a time if needed to form a soft, slightly tacky dough (dough will be firmer than typical white-bread dough because of semolina).

Knead

Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 6–8 minutes, until smooth and elastic. The dough should hold shape but still give slightly when pressed.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape and second rise

Punch down the dough gently, shape into a round loaf or small individual rolls (makes 6 small plates/rolls or one 9-inch round). Place on a parchment-lined baking sheet, cover, and let rise 30–45 minutes until puffy.

Bake

Preheat oven to 425°F (220°C). Optionally score the top. Bake the loaf or rolls for 18–25 minutes (rolls 12–16 minutes) until golden brown and internal temperature reaches ~200°F (93°C). Remove from oven and brush lightly with 1 teaspoon extra-virgin olive oil. Transfer to a rack and cool 10 minutes before serving.

While the dough rises or during the last 20 minutes of baking, prepare the chile oil. In a small saucepan or heatproof bowl, combine 1/2 cup neutral oil, 2 tablespoons Calabrian chile paste (or chopped Calabrian chiles in oil), smoked paprika, crushed red pepper flakes, and 1/4 teaspoon fine salt.

Warm gently over low heat for 3–4 minutes just until the oil is aromatic and the paste loosens. Do not boil. Remove from heat and let cool slightly. Taste and adjust salt. Strain if you prefer a smooth oil, or leave the chile bits for texture.

Transfer to a small serving dish. Keep at room temperature; the oil will infuse flavor as it rests.

Char the scallions: Heat a cast-iron skillet or grill pan over medium-high heat. Toss whole scallions (trim roots and about 1/2" off the tips) with a teaspoon of oil and char 2–3 minutes per side until blackened in spots and softened. Remove and let cool slightly, then finely chop (including some of the darkened bits).

Prepare butter: Cut cold unsalted butter into cubes and place in a medium bowl. Add the chopped charred scallions, the zest of 1 lemon, 1 tablespoon lemon juice, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

Whip butter: Using a hand mixer or a sturdy spatula, whip the butter until light and aerated, 1–2 minutes by mixer (longer by hand). Taste and adjust salt or lemon juice. If the butter becomes too soft, chill briefly to firm up.

Transfer whipped butter to a small serving bowl and refrigerate until ready to serve. Bring to spreadable temperature a few minutes before plating.

Slice or tear warm semolina bread and arrange on a small plate. Spoon a tablespoon or two of Calabrian chile oil onto the plate to dip or drizzle over bread.

Place a quenelle or scoop of charred scallion & lemon whipped butter alongside the bread. Sprinkle a small pinch of flaky sea salt over the butter and bread, add a light drizzle of extra-virgin olive oil, and finish with optional chopped parsley for color.

Serve immediately so bread is warm and butter is spreadable. Encourage diners to rip pieces of bread and alternate between the chile oil and the whipped butter for contrast.