That is a fresh-baked "ciabatta" roll with reheated spaghetti sauce, spinach wilted in, and a fried egg. It is Grade A delicious. I suggest you make it some time. You'll also notice the patterning on the bread. I finally caved and began proofing my freestanding loaves in an improvised banneton - a bowl lined with a floured cloth. I'm not sure if it helps the proofing process, but the visual appeal is worth the effort expended in washing the cloth afterwards.
On that note, most of my cooking effort (as opposed to normal dinners, which are not usually worth a recipe post) has been invested in bread. Hence the lack of recipes, and instead an influx of beautiful breads. All three breads pictured in this post, in fact, used the exact same recipe. They were all mixed the same, bulk-risen the same, and cooked (roughly) the same. Only the shaping and proofing differed. Though, really, the cooking is the key. Dutch oven, or equivalent, all the way. Cover your bread for the first half of the oven time and cook it hot. By cooking the bread covered, you prevent a crust from forming until much later in the baking process, at which point more of the bread is ready to crust up.