Fettunta

Name: Fettunta
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Toscana
Ingredients: 300 g pane toscano; 80 ml Extra virgin olive oil; 2 cloves fresh garlic; 0.5 tsp Fine sea salt; 0.5 tsp flaky sea salt; 0.25 tsp Black pepper

Crisp grilled unsalted Tuscan bread rubbed with fresh garlic and generously drenched in robust extra virgin olive oil and sea salt.

🇮🇹Italy· Tuscany

Prep: 5 min
Cook: 5 min
Total: 10 min
Servings: 4
Difficulty: Easy
Calories: 250 kcal

Ingredients

0 of 6 gathered

Servings

300 g pane toscano — traditional unsalted Tuscan bread, sliced 2 cm thick
80 ml Extra virgin olive oil — preferably robust, peppery Tuscan new-harvest oil
2 cloves fresh garlic — peeled and cut in half crosswise
½ tsp Fine sea salt — to taste
½ tsp flaky sea salt — for finishing texture
¼ tsp Black pepper — coarsely cracked

Equipment

•Charcoal grill or cast-iron griddle pan
•Bread knife
•Tongs
•Oil cruet

Nutrition

Per serving, approximate

Calories: 250 kcal
fat: 14 g
carbs: 28 g
fibre: 2 g
protein: 4 g
calories: 250 kcal

Instructions

1
Cut the unsalted Tuscan bread into thick slices roughly two centimetres wide.
2
Heat a ridged cast-iron griddle pan over high heat until smoking hot.
3
Place the bread slices onto the dry, hot griddle in a single layer.
4
Toast the bread for two minutes until distinct dark grill marks form.
5
Turn each slice with tongs and grill the other side until crisp outside.
6
Remove the hot bread immediately from the pan to a wooden board.
7
Rub the cut side of the raw garlic firmly across the rough, hot crust.
8
Pour the extra virgin olive oil generously over each warm slice until soaked.
9
Sprinkle each slice evenly with fine sea salt, flaky salt, and black pepper.
10
Serve immediately whilst hot and fragrant.

Chef's tips

Use authentic unsalted Tuscan bread (pane sciocco) so the peppery olive oil and garlic take centre stage. Always rub the garlic while the bread is smoking hot so the rough surface acts like a grater to dissolve the clove.

Ingredient substitutions

pane toscano → crusty rustic sourdough, but reduce the finishing salt slightly
Tuscan new-harvest olive oil → any high-quality, peppery, cold-pressed extra virgin olive oil

Storage

Fettunta cannot be stored once dressed, as the crisp bread quickly becomes soggy.

Reheating

Reheating is not recommended; always toast fresh bread and dress right before eating.

Common mistakes to avoid

•Using salted sandwich bread, which masks the delicate green notes of the olive oil.
•Waiting for the bread to cool before rubbing garlic, which stops the garlic from breaking down.
•Under-dressing the bread; the slice should be thoroughly saturated with olive oil.

Serving suggestions

Serve immediately as a rustic antipasto alongside a glass of Chianti.Pair with a warm bowl of Tuscan ribollita or stewed cannellini beans.Present on a wooden board straight from the grill with extra olive oil for dipping.