Combine all ingredients in a bowl of Food processor, stand mixer, or by hand in a bowl.

Knead by hand 8-10 minutes or till dough forms a ball in the food processor or Mixer.

Shape into a ball and rest, covered for 30 minutes.

Roll into an 18-inch long loaf, tapering at the ends.

Bake in a preheated 400*  oven for 30 minutes or till golden brown.

Let cool.

Slice bread into rounds ½ inch thick.

Brush both sides of the rounds with olive oil. Bake in a 375* oven for 10 minutes and turn over. Bake till golden brown and delicious. Set aside to cool.

Dice tomatoes and mozzarella, shred the basil.  Mix ingredients together in a small bowl with oil and vinegar.  Spoon on to the top of toasted bread.

Spread cream cheese on toast,  top with a tomato slice, salmon, a sprinkle of capers, and fresh herbs.

Horizontally slice the top ¼ of a full head of gals.

Rub with olive oil.

Wrap garlic in aluminum foil. Bake for 40 minutes until golden brown and caramelized. Let cool.  Squeeze cloves onto toast and spread with a knife.  Salt to taste.