Caffé Table Bread Recipe

Mix and Autolyse

In a large mixing bowl combine 5 cups flour and 2 tsp fine sea salt. In a separate bowl or measuring cup stir 2.5 cups lukewarm water with 2 tsp instant yeast and 1 tsp sugar or honey until dissolved. Pour the water/yeast into the flour and add 2 tbsp olive oil. Stir with a wooden spoon or dough scraper until a very wet, shaggy dough forms (no need to knead). Cover the bowl with plastic wrap or a towel and let rest (autolyse) 20–30 minutes.

Stretch and Fold (Bulk Fermentation)

After the rest, perform a series of stretch-and-folds: with wet hands, reach under the dough, pull an edge up and fold it over the center. Turn the bowl and repeat 6–8 times to make a rough ball. Cover and let the dough ferment at room temperature 60–90 minutes, performing 2 more sets of stretch-and-folds every 20–30 minutes. The dough should grow in volume by ~50% and become aerated and slightly bubbly.

Prepare for Shaping

Generously oil a large bowl or container with olive oil. Dust a work surface with a little flour or use a well-floured couche/clean towel. Gently turn the dough onto the floured surface, trying to preserve the bubbles. Divide the dough into two equal portions using a bench scraper; do not degas. Fold each portion gently into a loose rectangle by folding edges toward the center once to create surface tension.

Final Proof

Place each shaped piece seam-side down on a well-floured couche or parchment-lined baking sheet, spaced well apart. Sprinkle each with a light dusting of flour, cover with oiled plastic wrap or a damp towel, and proof 45–60 minutes until puffy but not overproofed.

Bake

Preheat oven to 475°F (245°C) with a baking stone or heavy sheet on the middle rack and a shallow pan on the bottom rack. When the oven is hot, transfer loaves (on parchment) to the stone or baking sheet. Right before closing the oven, pour 1 cup hot water into the shallow pan to generate steam and quickly close the door. Bake 20–25 minutes until crust is deep golden and an internal temperature reaches ~200–205°F (93–96°C). If loaves brown too quickly, tent with foil for final minutes. Remove from oven and cool on a rack 10–15 minutes before serving.

While loaves are still warm (but manageable), combine 2 tsp minced rosemary, 2 tsp minced thyme, and 1 finely grated garlic clove in a small bowl. Brush or lightly rub the warm loaf tops with a teaspoon of olive oil and scatter the herb-garlic mixture over the surface. Sprinkle with 1 tsp coarse sea salt and 1 tsp fresh cracked black pepper. Allow flavors to rest 5 minutes so herbs adhere.

In a shallow small dish or ramekin combine 3 tbsp aged balsamic vinegar with 3/4 cup extra-virgin olive oil. Add 2 tbsp finely grated Parmigiano-Reggiano (optional) and 1/4 tsp crushed red pepper flakes if using. Season with a pinch of sea salt and stir gently to combine. Taste and adjust: more balsamic for tang, more oil for richness.

Serve the warm herb ciabatta loaf tableside with the balsamic-olive oil dip and a small bowl of fresh cracked black pepper so guests can grind additional pepper to taste.