Go Back
Four slices of fettunta toscana on a terracotta plate soaked in golden green extra virgin olive oil with flaky salt

Fettunta Toscana: Tuscan Garlic-Rubbed Grilled Bread with Olive Oil

Grilled Tuscan bread rubbed with garlic and finished with new-harvest extra virgin olive oil. A four-ingredient antipasto ready in under 10 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 slices (approx. 50 g each) day-old Tuscan unsalted bread (pane sciocco) or country sourdough, cut into 2 cm thick slices Dense, open-crumb loaf works best
  • 4 cloves large garlic cloves, peeled One per slice, used whole for rubbing
  • 5 tbsp (approx. 70 ml) fresh extra virgin olive oil, preferably Tuscan new-harvest Use the best quality you have
  • 1/2 tsp flaky sea salt or coarse sea salt Added after oil

Method
 

  1. Heat a cast-iron grill pan over high heat for 2 minutes until very hot, or prepare a charcoal grill with live coals.
  2. Place the bread slices on the grill and cook without pressing for 2 minutes until clear char lines appear on the underside.
  3. Flip each slice and grill the second side for 1 to 2 minutes until both sides are charred and the surface feels dry and crisp.
  4. Remove the bread from the heat and immediately rub one peeled garlic clove firmly across the top surface of each slice for about 10 to 15 seconds, using short back-and-forth strokes so the garlic grates into the warm crumb.
  5. Pour 1 to 1.5 tablespoons of extra virgin olive oil in a slow, thin stream over the full surface of each slice, letting it soak into the crumb.
  6. Scatter a pinch of flaky salt over each slice and serve immediately while the bread is still hot.

Notes

The bread must be hot when you rub the garlic, once it cools the surface closes up and the garlic slides rather than grating. Work quickly from grill to garlic to oil.