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How to make Burrata & Tomato Salsa Bruschetta

Posted Date : 15 Apr 2023
Burrata & Tomato Salsa Bruschetta Prepared by SwissBake® Whole Wheat Baguette 30
MIXING TIME : 10 mins
BAKE TIME : 25 - 30 mins
PREP TIME : 120 - 125mins


Ingredients (for whole wheat baguette)
Whole Wheat Baguette 30 - 300g
Refined wheat flour - 700g
Water - 600-650g
Fresh yeast - 30g
Ingredients (for tomato salsa)

Ripe tomatoes chopped – 10 pieces
Onion fine chopped – 1 or 2 pieces
Fresh basil – 4 to 5g
Salt - According to taste
Pepper - According to taste
Garlic-infused olive oil - According to taste
Burrata Cheese - 2 no.                                                     
Parsley - 50g


  • Make tomato salsa out of the ingredients mentioned above and keep it aside
  • For the baguette, place all the ingredients in a mixing bowl, mix for approx 4 mins slow and 6 mins fast.
  • Bulk fermentation for 15mins, scale the dough to 300g round pieces.
  • Second fermentation for 15mins, stretch the round pieces to make them little longer.
  • Third fermentation for 15mins, stretch again and shape it as a long baguette shape, final proofing for 40mins.
  • Bake at 230°C falling to 200°C for approx 25 to 30 mins. Bake with lots of steam.
  • Slice the baguette, put some tomato salsa and sprinkle some burrata cheese, garnish it with parsley and olive oil.

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