Charred Tuscan Bread Tower Recipe

Prepare bread

Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Using a serrated knife, slice the loaf into 1-inch thick rounds. You should get about 10–12 slices depending on loaf size. Keep slices whole; do not cut through fully if you plan to make a tower with connected slices — this recipe assumes separate rounds stacked into a tower.

Make garlic oil

In a small heatproof bowl combine the extra virgin olive oil and 2 crushed garlic cloves (smash with the side of a knife). Place the bowl near the grill so you can warm the oil slightly but do not let it smoke. Warm the oil on the edge of the grill for 2–3 minutes until fragrant (or warm gently on the stovetop for 1–2 minutes). Remove and let sit for 2 minutes to infuse.

Char the bread

Brush both sides of each bread slice lightly with the garlic-infused olive oil (reserve about 2 tablespoons of oil for brushing later). Place the slices directly on the hot grill. Grill 1½–2 minutes per side until char marks appear and the surface is crisp but the interior remains slightly tender. If using herbs, rub a rosemary sprig across the surface of the slices while hot for extra aroma. Transfer grilled slices to a clean board.

Garlic rub

Peel the remaining 2 garlic cloves and cut each in half. While the bread is still warm, rub the exposed cut side of the garlic gently across one face of each slice to transfer garlic flavor without making it raw-pungent. The warmth will mellow the garlic and infuse the bread.

Season

Lightly brush any reserved garlic oil over the rubbed slices. Sprinkle coarse sea salt and freshly ground black pepper evenly over both sides of slices. If using thyme, scatter the leaves on the warm slices so they stick slightly to the oil.

Build the tower

Stack the grilled, garlic-rubbed slices into a tower on a serving plate. Slightly rotate each slice as you stack so char marks and herbs are visible for an attractive presentation. Press gently to make the tower stable but avoid crushing the bread so layers remain airy.

Top and garnish the tower immediately after stacking: drizzle 1–2 tablespoons extra virgin olive oil over the tower, sprinkle the shaved Pecorino or Parmesan between a few layers and over the top, scatter the chopped parsley, lemon zest, and a pinch of chili flakes if using. Taste a corner slice and adjust with a pinch more sea salt or pepper if needed.

Serve the charred Tuscan bread tower warm or at room temperature as a centerpiece for a table, alongside olives, cured meats, or as a complement to soups and salads. To serve, guests can pull apart slices from the tower; provide a small knife for the cheese if desired.