Panzanella

½ tsp Cherry blossom water (optional)

Using your hands, break the bread up into 1-inch chunks and place flat in a roasting pan with the garlic. Drizzle with olive oil, and add salt, pepper, and fresh thyme. Mix together and roast in the oven for 20-30 minutes at 180°C, or until the bread is lightly browned and toasted.
Cut the capsicum(s) into quarters and brush with olive oil. Roast over a barbeque or stovetop until lightly charred. Set aside to cool then slice into 1-inch pieces.
Deep fry a few sage leaves in a shallow pan of hot oil for about 15 seconds. Place on a kitchen towel to absorb excess oil.
For the dressing, mix together the olive oil, lemon juice, salt, pepper, 1 grated roasted garlic clove, white wine vinegar, and cherry blossom water.
In a large bowl, mix together the onions, cucumber, farm bread, garlic cloves, cherry tomatoes, capsicum, and the dressing.
Top with capers, crispy fried sage leaves, and shavings of pecorino cheese.