My Bruschetta, With Rock Chives, Basil Cress & Purple Shiso

Ingredients

For the bread

• 350 g Type 0 Flour W180
• 150 g Fine Durum Wheat Semolina
• 400 g Cold Water
• 5 g Fresh Compressed Yeast
• 12 g Salt
• 60 g Aventurine Algae Powder (Koppert Cress)

For the buffalo ricotta

• 250 g Buffalo Ricotta
• 1 portion Rock Chives (to taste)
• Salt (to taste)
• Black Pepper (to taste)

For the tomato sauce

• 250 g Cherry Tomatoes
• Extra Virgin Olive Oil (to taste)
• Salt (to taste)
• Black Pepper (to taste)

For the infused oil

• 100 g Grape Seed Oil
• 2 portions Basil Cress
• 1 portion Rock Chives
• 1 portion Purple Shiso (to taste)

Method

Bread

1. In a large bowl, combine the Type 0 flour and fine semolina.
2. Divide the water: dissolve the compressed yeast in 300g; dissolve the salt in 100g.
3. Pour the yeast water into the flour mixture and mix until a shaggy dough forms. Rest for 10 minutes.
4. Add the Algae Powder and the salt water. Knead for 5-6 minutes.
5. Cover with cling film and let rise for several hours.
6. Perform a few stretch-and-folds on the dough and let it rest for another hour.
7. Repeat the folds and let the dough proof for 5 hours.
8. Preheat the oven to 250°C. Lightly oil a baking tray.
9. Shape the dough, place it on the tray, brush the surface with oil, and bake.

Recommended baking methods:

• Conventional Oven (ideal): 220°C-240°C.
• Fan Oven: Reduce temperature by 10-20°C (e.g., 210°-220°C).
• Dutch Oven: 240°-250°C. Bake covered for 20-30 min, then uncovered for 15-20 min.
• Baking Stone: Preheat to max (250°C+), then bake at 230°C.

Buffalo ricotta

1. In a bowl, mix the buffalo ricotta with salt and pepper.
2. Finely chop the Rock Chives and fold them into the ricotta with a spatula until smooth and homogeneous.
3. Transfer to a piping bag and refrigerate until use.

Tomato sauce

1. Heat a non-stick pan over high heat.
2. Add the cherry tomatoes and cook for 2 minutes.
3. Reduce the heat, add salt and pepper, and cook for 1 more minute.
4. Finish with a drizzle of the infused oil to glaze. Set aside.

Infused oil

1. Warm the grape seed oil in a small saucepan over very low heat (never exceed 40°C).
2. Add the herbs and remove from heat.
3. Blend coarsely with an immersion blender for a few seconds.
4. Let cool completely and refrigerate overnight.
5. Strain the oil through a fine cloth or coffee filter, without pressing. Store in the fridge or in a dark place.

Assembly

1. Slice a piece of bread and warm it in a 180°C oven.
2. Spread the slightly warmed tomato sauce on top.
3. Pipe dollops of the buffalo ricotta mixture onto the bruschetta.
4. Garnish with fresh herbs (Rock Chives, Basil Cress, Purple Shiso) and a few drops of the infused oil.

Enjoy your meal!

Recipe: Giovanni Don Anselmo D'Apice