How to Make Bruschetta Bread

5 from 1 vote

This homemade bruschetta is an outstanding appetizer or snack that combines homemade olive oil bread with a rich, savory tomato topping. It's perfect for dinner parties or summer picnics and tastes even better using in-season tomatoes.

Prep Time1 30

Cook Time25

Total Time55

Course: Appetizer, Baking, Side Dish

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: Italian Bruschetta

Servings:

Calories: 271kcal

Ingredients

Homemade Olive Oil Bread

450 grams bread flour just under 16 ounces; best to use metric weight for baking bread
1 tbsp active dry yeast
1 tsp sea salt
300 ml warm water about 1 1/4 cup
6 tbsp olive oil

Tomato Topping

6 plum tomatoes
1 clove of garlic
1 tbsp balsamic vinegar
2 tbsp olive oil
small bunch of fresh basil
salt and pepper

Instructions

Homemade Olive Oil Bread Instructions

In a large bowl, add the flour, yeast, and salt, then stir thoroughly to combine evenly
Make a well in the center of the flour, then add the warm water and 5 tbsp of the olive oil. Stir the mixture with a spoon until the dough comes together
Turn out the dough onto a well-floured surface and knead for 5 minutes
Place the kneaded dough into a large bowl greased with olive oil. Cover the bowl with oiled cling wrap, then leave the dough to proof for 60-90 minutes. For best results, place the bowl in the (off) oven along with a small bowl of just-boiled water to create a humid atmosphere
Once the dough has doubled in size, remove it from the oven, then turn it out again onto a well-floured surface. Knead it for another minute to remove any air bubbles, then mold it into an oval-shaped loaf
Place the dough on a flat baking tray lined with parchment paper. Cover it again using oiled cling wrap, then place it back in the oven to proof for another 30 minutes
Remove the dough from the oven, then preheat it to 350°F. Drizzle the remaining olive oil on top of the dough and sprinkle with sea salt
Bake the bread for 25-30 minutes or until the loaf is golden brown and cooked throughout

Tomato Topping Instructions

Prepare two heatproof bowls, filling one with just-boiled water and another with icy water
Slice a cross into one end of each tomato, then place it in the hot water for 30 seconds. Use a slotted spoon to immediately transfer it to the icy water
Once the tomatoes have cooled in the icy water, remove the skins, then transfer the peeled tomatoes to a cutting board. Chop the flesh into small cubes while removing any seeds
Place the chopped tomatoes into a bowl, then add the chopped basil, minced garlic, olive oil, salt, pepper, and balsamic vinegar. Mix thoroughly

Assembling the Bruschetta

Slice the olive oil bread into 1/2-inch slices and lightly toast. Spoon the tomato mixture on top of each slice and serve immediately

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