Serves 6 to 8
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, crushed and peeled
- 1 (18-inch) loaf seedless Italian bread (or 2 smaller loaves), split lengthwise
- 1 1/2 teaspoons dried oregano, preferably Sicilian oregano on the branch
- 1 ripe tomato, halved
- Kosher salt
Combine the olive oil and garlic in a small bowl and let steep 30 minutes. Preheat the oven to 400 degrees F.
Set the bread cut-side-up on a baking sheet. Brush with the oil. Rub the garlic pieces on the bread, leaving them on the bread. Sprinkle with the oregano. Bake until the bread is crisp and golden, about 8 to 10 minutes.
Remove any large garlic chunks. Rub the cut sides of the tomatoes on the bread, letting the juices soak in. Drizzle with a little more olive oil and sprinkle with salt. Cut into pieces and serve immediately.