There aren't too many modifications when making the dish at home. (It is, after all, not much more than bread topped with smashed avocado.) Make sure to pick up the best sourdough bread you can find, such as loaves from Root Baking Co., Bread is Good, or Osono Bread. Be picky with the olive oil as well — California Olive Ranch is a good and accessible option. I like to use Hass avocados on the larger side, but if all you can find are smaller specimens, grab twice as many and let them fully ripen on your kitchen counter. As for the rest of the toppings, I use standard grocery store red pepper flakes, instead of Aleppo chile, as it is easier to find. (But if you've got the good stuff, use it.) I do think, however, that it is worth seeking out ground sumac from international grocery stores like Your Dekalb Farmer's Market; its tartness keeps the other rich ingredients in check.
Served with a baby kale or arugula salad, fancy avocado toast makes for a nice, light dinner. If you want a heartier meal, top the toast with an over-easy fried egg.