Charcoal Bruschetta Recipe

For Bruschetta Dough

• SwissBake® Ciabatta Brot Mix 25 – 250 gms
• Refined Wheat Flour – 750 gms
• Water – 720–750 gms
• Fresh/Dry Yeast – 30gms / 12gms

For Bruschetta Toppings

• Cream Cheese – 200 gms
• Avocado (sliced) – 2 medium
• Cherry Tomatoes (halved) – 8 nos.
• Feta Cheese (crumbled) – 100 gms
• Fresh Rosemary (finely chopped) – 1 tbsp
• Olive Oil (for drizzling) – 2 tbsp
• Salt and Pepper – to taste

CIABATTA DOUGH PREPARATION

1. In a planetary mixer, combine SwissBake® Ciabatta Brot Mix, refined wheat flour, and fresh yeast or dry yeast.
2. Gradually add water while mixing at a slow speed for 2–3 minutes.
3. Increase mixer speed to medium and knead the dough for 5–7 minutes, until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover it, and let it rest for 45 minutes.
5. After the first rise, punch down the dough and divide it into equal portions.
6. Shape each portion into a baguette shape and ferment for 15 minutes.
7. Stretch and shape the dough into long baguettes.
8. Preheat the oven to 230°C.
9. Bake at 230°C under a falling temperature of 200°C for 25–30 minutes (for 300 gms of dough) with steam.

TOPPING PREPARATION

1. In a small bowl, mix cream cheese with a pinch of salt and pepper until smooth and spreadable.
2. Slice the avocados and halve the cherry tomatoes.
3. Crumble the feta cheese and finely chop the rosemary.

ASSEMBLY & FINISHING

1. Once the baguettes have cooled slightly, slice them into thick slices for bruschetta.
2. Spread a layer of cream cheese on each toasted ciabatta slice.
3. Top with sliced avocado, halved cherry tomatoes, crumbled feta cheese, and a sprinkle of fresh rosemary.
4. Drizzle with olive oil and season with salt and pepper to taste.