Preheat a cast iron grill pan over medium hight heat. Grill the ciabatta bread on both sides until nice grill marks form.
remove the garlic out of its paper and rub the grille bread on both sides. Using a seated bread knife, but it into 1 inch cubes. Or you could use your hand stop just tear it. Transfer it to large bowl.
Cut the tomatoes into small wedges or chunks and add them to the bowl with the grilled bread.
In a small bowl whisk together the olive oil, red wine vinegar and sea salt. Adjust seasonings to your taste and pour over the tomatoes and bread. Sprinkle with the thyme leaves and give everything a good toss to coat all over.
Allow the panzanella salad to sit at room temperature for about 15 minutes before serving sprinkled with the fresh basil over the top.
If adding sautéed wild mushrooms, this is the time to start working on them, while the panzanella is resting. Spoon them over the top just before serving.