Panzanella salad, dressed 3 ways

Allergens marked in bold

1½ tsp dry yeast

50 ml water (hot)

2 tsp salt

510 g bread flour

385 ml water (room temperature)

6 tomatoes

3 red onions

1 cucumber

2 tbsp capers

4 tbsp red wine vinegar

55 g tarragon

8 tbsp olive oil

25 g Parmesan cheese

60 g basil

2 cloves garlic

30 g pine nuts

1 lemon

55 g ginger

5 tbsp grapeseed oil

2 tbsp sambal (alternatively use siracha or chilli paste for no allergens)

25 g chopped peanuts

100 g mozzarella

100 g green beans (blanched)

salt

pepper

water

flour for dusting

olive oil for greasing

1. Sprinkle the yeast into a bowl with hot water and let it dissolve. Add flour and salt to the bowl of your stand mixer. Add water. Add yeast mixture and knead until combined (approx. 7 min). Cover with plastic wrap and let sit for approx. 30 min.

2. Transfer the dough to a floured work surface, sprinkling with more flour as needed. Pat the dough and use a bench scraper to help fold it into thirds a few times. Transfer to a greased baking sheet and cover with plastic. Let rest at room temperature until it has doubled in size (approx. 1 – 2 hrs).

3. Preheat the oven to 230°C/450°F and put an empty baking sheet in the bottom position. Transfer dough to a floured work surface and sprinkle with more flour. Cut the dough in half and fold each piece into thirds, then half, patting and shaping into a loaf as you go. Flip each loaf, seam side-down, onto a baking sheet and stretch gently to lengthen. Transfer to the preheated oven. Pour some water into the bottom baking sheet and quickly shut the door. Bake the bread for approx. 30 min.

4. Let the bread cool completely. Slice the bread into bite-sized cubes and toast the cubes in the oven at 180°C/350°F for approx. 8 – 10 min. or until just golden. Set aside.

5. Meanwhile, chop the tomatoes and slice the red onions - add to a bowl. Slice the cucumber and add to the bowl. For the caper vinaigrette, combine half the capers, red wine vinegar, tarragon leaves, and half the olive oil with salt and pepper in a food processor. Mix to emulsify. For the basil pesto, add grated Parmesan cheese, basil, half the garlic, toasted pine nuts, lemon juice, salt, and pepper to a blender. Mix into a paste then add remaining olive oil. For the spicy ginger dressing, add remaining garlic, ginger, grapeseed oil, and sambal to a food processor and mix to combine.

6. To assemble the salads, pour each dressing into a separate bowl. Divide the tomato, onion-cucumber mixture and ciabatta cubes evenly among the bowls. Add the remaining tarragon and capers to the salad with the caper vinaigrette, the chopped peanuts and blanched green beans to the salad with the spicy ginger dressing, and the mozzarella to the salad with the basil pesto. Enjoy!

Bosch kitchen machines are your gateway to cooking like a professional chef. With many options, you can mix, chop, beat and blend your way to creating amazing dishes that will have everyone's mouths watering.

Whatever your cooking, we have a range of ovens to suit you. We have selected some of our favourite models that can stand the test of time and suit your cookery needs.