Fettunta bread recipe
Like all traditional recipes - especially for Fettunta bread - the ingredients are fundamental!
It can be made at any time of the year, but the best time to enjoy all the fragrance of this dish is undoubtedly the month of November, when the new olive oil starts to reach our tables.
Apart from that, all you really need is good Tuscan bread - so, strictly without salt - and, for those who want to experience the real Fettunta bread, a few cloves of garlic.
Ingredients
- Sliced Tuscan bread
- New olive oil
- Garlic
- Salt
Preparation
First cut the bread into slices and toast them in the oven: they should be crispy but not burnt.
For those who have no problem with garlic, this is the time to take a peeled garlic clove and rub it on one side of the slice of bread.
Salt the bread to taste and add the oil.
The only difficulty is adding the right amount of oil to the bread, remembering that Tuscan olio novo (new oil) is very tasty - after a couple of slices of bruschetta bread, you will find out!
