Bread & Oil Recipe

Prepare loaf

Preheat oven to 400°F (205°C). If the loaf is whole, slice into 1/2-inch thick slices without cutting all the way through (for tear-and-share) or cut all the way through for individual pieces. Place slices or loaf on a rimmed baking sheet in a single layer.

Make flavored oil

In a small bowl combine 3/4 cup extra virgin olive oil, 1 tablespoon sea salt flakes, 1 teaspoon freshly cracked black pepper, 2 tablespoons finely chopped fresh herbs (if using), and 1/2 teaspoon red pepper flakes (if using). Zest half a lemon into the oil if you want a bright note. Stir to combine.

Infuse with garlic

Rub the cut side of the halved garlic clove over each bread slice or over the exposed surfaces of the loaf. For a more pronounced garlic oil, lightly smash the halved garlic and let it steep in the oil mixture for 5–10 minutes before brushing; remove the garlic pieces before serving to avoid overpowering bites.

Brush and toast

Brush the oil mixture generously over both sides of each slice (or the exposed surfaces of the loaf), reserving about 1–2 tablespoons of oil for serving. Toast in the preheated oven for 8–12 minutes, flipping once halfway, until edges are golden and crisp but crumb still tender. For a crispier finish, broil 1–2 minutes watching closely.

Finish and serve

Remove from oven, arrange on a serving board. Sprinkle an additional pinch of sea salt flakes and a light grind of black pepper. Drizzle the reserved oil over the bread or serve it in a small bowl alongside for dipping. Garnish with a few extra fresh herb leaves if desired and serve warm.