Homemade Bread Recipe

Mix and autolyse

In a large bowl, combine 3.5 cups flour and 1.5 tsp salt. In a separate measuring cup, combine 1.5 cups warm water, 2 tsp instant yeast, and 1 tsp honey; stir to dissolve. Pour the wet into the dry, add 3 tbsp olive oil, and mix with a spatula or dough whisk until there are no dry patches. The dough will be shaggy and slightly sticky. Cover and rest 20 minutes (autolyse).

Stretch and fold

After the rest, perform 3 sets of stretch-and-folds at 10–15 minute intervals: wet your hand, lift one side of the dough and fold it over the center, rotate the bowl and repeat 6–8 times per set. After the last fold, cover and let rise at room temperature until doubled, about 1 to 1.5 hours depending on temperature.

Shape in pan

Generously oil a 9x13-inch (or similarly sized) rimmed baking sheet. Turn the dough into the pan, oil the top of the dough, and gently press it outward with oiled fingers until it fills the pan. If it resists, let it rest 10 minutes and continue. Cover and proof for 30–45 minutes until puffy.

Dimple, top and bake

Preheat oven to 425°F (220°C). Using oiled fingertips, press deep dimples across the surface. Drizzle 2 tbsp olive oil across the top, scatter chopped rosemary, optional cherry tomato halves, and sprinkle 1 tsp coarse sea salt. Bake in the preheated oven 20–25 minutes or until golden brown and the internal temperature is about 200°F (93°C). Remove from oven and brush with a little more olive oil. Cool slightly before slicing.

Mix poolish (optional quick preferment)

If you have time, make a quick poolish: mix 0.5 cup warm water, 0.5 cup flour (from the 3 cups), and 0.25 tsp active dry yeast in a bowl; cover and let rest 30–60 minutes until bubbly. If skipping, proceed with all ingredients directly.

Mix dough

In a large bowl, combine 3 cups bread flour and 1 tsp salt. Dissolve 1.25 tsp active dry yeast in 1.5 cups warm water, then pour into the flour along with 1 tbsp olive oil. Stir with a wooden spoon or dough whisk until a very sticky, wet dough forms. Ciabatta dough is much wetter and looser than typical dough—don't add more flour.

Bulk ferment with folds

Cover the bowl and leave at room temperature for 45–60 minutes. Perform one or two gentle stretch-and-folds during this time to develop strength: lift an edge of the dough and fold over the center. After bulk fermentation the dough should be puffed and airy.

Divide and pre-shape

Generously dust a work surface with cornmeal or semolina. Turn the dough onto the surface using a bowl scraper; handle gently to keep air pockets. Divide into two loaves using a bench scraper. Using relaxed hands, gently shape each piece into a rough rectangle by folding the long edges under once; avoid degassing. Place seam-side down on a cornmeal-dusted baking sheet or couche and cover with a towel. Proof 30–45 minutes until visibly puffy.

Bake

Preheat oven to 450°F (230°C) with a baking stone or inverted sheet on a middle rack. Place a shallow pan on the bottom rack for steam. Transfer loaves (on parchment if needed) to the hot stone/sheet, pour 1 cup hot water into the steam pan to create steam, and quickly close the oven. Bake 18–25 minutes until crust is golden and hollow-sounding. Internal temperature should read ~200–205°F (93–96°C). Remove to a rack to cool for at least 20 minutes before slicing.

All toppings are applied during the last proof and immediately before baking as described in the focaccia directions. After baking, brush with additional 1–2 tbsp olive oil and sprinkle flaky salt while still warm so oil and salt adhere. If using cherry tomatoes, press them lightly into the dimples before baking so they blister but don’t fall off.

In a small bowl, whisk together 3 tbsp balsamic vinegar, 3 tbsp extra-virgin olive oil, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp honey (if using). Taste and adjust seasoning. Serve in a shallow dish alongside warm sliced bread for dipping.

Prepare base

Ensure egg yolk and minced garlic are at room temperature. In a small bowl or the base of a blender/food processor, combine 1 egg yolk, 1 tsp lemon juice, 1/2 tsp Dijon mustard (if using), minced garlic, and a pinch of salt and pepper. Whisk briefly until combined.

Emulsify

Very slowly begin to add olive oil in a thin steady stream while whisking vigorously (or with the blender/processor running on low). Start drop by drop for the first 1–2 tbsp to create a stable emulsion, then you can increase to a thin stream. Continue until about 1/2 cup oil is incorporated and the mixture is thick and glossy. If it becomes too thick, whisk in a few drops of warm water or lemon juice to loosen. Taste and adjust salt, lemon, or garlic.

Safety note & storage

Because this uses a raw egg yolk, keep refrigerated and consume within 2–3 days. Alternatively use pasteurized egg yolk if preferred. Serve chilled with warm bread.