Bread & Olive Oil Recipe

Prepare and toast bread

Preheat oven to 400°F (200°C). Slice the loaf into 3/4-inch (2 cm) thick slices. Arrange slices in a single layer on a baking sheet. Lightly brush both sides of each slice with 1/4 cup of the extra-virgin olive oil. Sprinkle lightly with 1/2 tbs sea salt flakes and a few grinds of black pepper.

Toast in the preheated oven 6–8 minutes, flip, then toast another 4–6 minutes, until edges are golden and surface is crisp but interior still slightly tender. Remove and let cool slightly on a rack.

While the bread is warm, rub the cut side of the halved garlic clove over one face of each slice to impart a subtle garlic aroma. Set toasted slices aside.

Prepare flavored olive oil

In a shallow bowl or shallow dipping dish, combine 1/2 cup high-quality extra-virgin olive oil with the lemon zest, minced rosemary, chopped thyme, and crushed red pepper flakes (if using). Stir gently to combine and let sit 5–10 minutes at room temperature to allow flavors to meld.

Taste the oil and season with the remaining 1/2 tbs sea salt flakes and a pinch more freshly ground black pepper if needed. If you like a touch of acidity, stir in 1 tsp aged balsamic vinegar just before serving.

Assemble and serve

Arrange warm toasted bread slices on a platter. Place the flavored olive oil in a shallow bowl for dipping alongside extra plain olive oil for drizzling. Scatter the crumbly sheep's milk cheese or grated pecorino over some slices if using. Sprinkle chopped parsley over the bread and oil dish for brightness.

To serve: encourage guests to dip or drizzle the olive oil onto bread, squeeze a little lemon over the oil or directly on the bread if desired, and finish with a light flake of sea salt and cracked black pepper. Leftover flavored oil can be refrigerated up to 5 days; bring to room temperature before using.