Bruschetta

Topping

• 1 garlic clove
• 350 g plum tomatoes, halved, seeds removed (approx. 500 g whole tomatoes)
• 50 g extra virgin olive oil
• 5 fresh basil leaves
• 7 g fine sea salt
• 1 ½ tsp dried oregano
• ½ tsp ground black pepper
• 10 g caster sugar (see tip) (optioneel)

Bread

• 6 g dried instant yeast
  of 12 g fresh yeast, crumbled
• 7 g caster sugar
• 550 g water
• 250 g durum wheat flour
  of pasta flour
• 250 g strong white bread flour
  of 250 g manitoba flour
• 1 tsp fine sea salt
• 30 g lemon juice (see tip)
  of 1 tsp ascorbic acid powder (see tip)
• strong white bread flour, for dusting
• fresh basil leaves, for garnishing
• extra virgin olive oil, for garnishing