Method
Ciabatta Dough
1. In a planetary mixer, combine the SwissBake® Ciabatta Brot Mix, refined wheat flour, and fresh yeast (or dry yeast) in the mixing bowl.
2. Gradually add the water while mixing at slow speed for 2–3 minutes
3. Increase the mixer speed to medium and knead the dough for 5–7 minutes, or until smooth and elastic.
4. Once the dough is ready, transfer it 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 it for 15 mins.
7. Stretch and shape it as long baguettes.
8. Preheat the oven to 230°C.
9. Bake the baguette at 230ºC under a falling temp of 200ºC for approx 25–30 minutes for 300 gms of dough with steam.
Topping
1. In a small bowl, mix the 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 chop the rosemary finely.
Assembly & Finishing
1. Once the baguettes have cooled slightly, slice each 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.
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