3 tbsp extra-virgin olive oil
3 cloves garlic, crushed and peeled
12-inch loaf Italian bread without seeds
1 tspn dried oregano
Kosher salt for seasoning
Garlic Bread Topped with Cheese (Pane Strofinato con Formaggio): substitute 1/4 cup grated Grana Padano or Parmigiano-Reggiano for the oregano.
Garlic Bread Rubbed with Tomatoes (Pane Strofinato con Pomodoro): Cut some ripe tomatoes in half crosswise. While the baked bread is still hot, rub cut surfaces of the bread with the tomato halves, until the bread has absorbed the tomato juices, and the tomato pulp has rubbed onto the bread. Season lightly with salt, drizzle some extra-virgin olive oil on top, and serve immediately.
Recipe courtesy of Lidia’s Favorite Recipes by Lidia Matticchio and Tanya Bastianich Manuali