Panzanella (Italian Bread Salad) with Bread and Dip

• Cut the Italian flatbread into slices the day before and allow to dry. Bring 125 ml of water with vinegar, bay leaf, peppercorns and quartered onions to the boil, leave to cool. Clean the peppers and dice them very finely. Score the tomatoes, scald, quench, peel, quarter and cut into large pieces. Cut the light-colored parts of the spring onions into thin rings, clean the celery, cut into slices.
• Break the bread into not too small pieces, place in a bowl and pour the cooled vinegar stock over it (through a sieve) and stir carefully. Peel the garlic and press it into the oil, salt and pepper. Roughly tear the mint and basil leaves.
• Mix the bread (must have soaked up the vinegar brew) with paprika, tomatoes, spring onions, celery, parsley, mint, basil and capers. Fold the garlic oil into the salad.
• Cover and let the lettuce soak in the fridge for an hour. Before serving, drizzle with a little vinegar and oil and garnish.

ciabatta

• Mix the water, flour, yeast, sugar, salt and oil well with the dough hook. Then close with a lid (or put a wooden board on it) and let the dough rise until the lid pops open by itself (takes about 45 minutes). Place on a parchment-lined baking sheet. Press into shape in ciabatta and dust with a little flour. Bake in the preheated oven at 200 degrees for about 25 minutes.

Olive tapenade

• Grind the olives with parsley, garlic, onion and lemon juice in a blender until a paste is formed. Then add the finely ground almonds and season with herbal salt. If necessary, refine the consistency by adding oil.