Gluten-free Bruschetta

Gluten-free Bread

• 80 g buckwheat grains
• 490 g water
• 1 ½ tsp dried instant yeast
  of 15 g fresh yeast, crumbled
• 1 tsp brown sugar
• 250 g gluten-free bread flour, plus extra for dusting
• 15 g olive oil
• ½ - 1 tsp fine sea salt, to taste

Tomato Topping

• 1 garlic clove
• 30 g olive oil
• 350 g plum tomatoes, ripe, quartered
• 6 fresh basil leaves, plus extra for garnishing
• 2 pinches fine sea salt
• 2 pinches dried oregano