Recipes > Dinner > Side Dishes > Fettunta

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
Recipe Checklist:
  • 6 Garlic Cloves
  • 1/2 cup Extra Virgin Olive Oil
  • 1 T Sea Salt
  • 1 Baguette (Sliced into 8-10 ½ inch rounds)
Tools & Equipment
  • Cutting Board
  • Bread Knife
  • Measuring Cup
  • Measuring Spoons
  • Basting Brush
  • Ramekin
  • Baking Sheet
  • Micro Plane Grater
Estimated Time
20 minutes
Serves 2-4
+ -


Fettunta is a simple (and simply delicious) Tuscan take on Garlic Bread that showcases good Garlic and pairs well with Soup, Stew or Pasta, or just about any hearty meat course.


Since it is the longest lead time step, begin your Preparation, the second of Smart Kitchen’s 4 Levers of Cooking by pre-heating your oven to 350° F (177° C). While the oven heats you should have time to remove 6 whole Garlic Cloves from the Garlic Bulb. You don’t want to Peel the Garlic, just to separate out 6 whole cloves of Garlic so they are ready to be coated with Olive Oil.

Depending on your level of advancement, you may want to pre-portion out your good Extra Virgin Olive Oil before use. Roughly half will be used to coat the Garlic cloves so that they are ready for Roasting and the remaining half will be used for the Baguette (half of the second half cup or ¼ cup), and the dip (half of the second half cup or ¼ cup). If you are comfortable winging it, just eyeball the amount of Extra Virgin Olive Oil needed and if needed supplement with a bit more from the pantry. Remember, you can always add more but you can’t easily take any away.

With the Olive Oil portioned, rub the separated Garlic Cloves with good Extra Virgin Olive Oil.

Set the oiled cloves aside on a Baking Sheet until the oven reaches 350° F. By the way, different varieties of Garlic (Hard Neck Garlics vs Soft Neck Garlics) will yield different flavor profiles and different allium heat levels.

When the oven is at temperature, Roast the Garlic Cloves until their outer skin becomes golden brown and they appear to have softened. This should take about 35 to 40 minutes. Remove the golden brown Garlic cloves from the oven and Reserve them until needed in the active Method stage. Of course shut off the oven (unless you plan to use it to Toast the slices of Baguette in the Method)

The final steps in Preparation will be to mix the Sea Salt into the half of the remaining Extra Virgin Olive Oil to make a dip for the active phase and to Slice the Baguette into eight or ten, ½ inch (13 mm) rounds.


To begin the active Method stage, quickly coat the Baguette rounds with the last of the Extra Virgin Olive Oil with a Basting Brush or by Tossing them in Olive Oil. We wait to coat the rounds so that they don’t get soggy.

Toast the sliced Baguette rounds until they are golden brown on both sides. You can use a Toaster Oven, Broiler, Skillet, Grill or even the oven in which you Roasted the Garlic.

When the rounds are nicely toasted, set them on a work surface and then rub the Roasted Garlic Cloves over both sides of the bread. The coarse toast will act almost like a Micro-plane Grater and disperse roasted garlic over the surface.

Alternatively, spread the soft, roasted garlic from your Preparation onto both sides of each baguette slice using a Spreader or Butter Knife (or similar). Work with the pliable Garlic, as though it was an aromatic Jam or Jelly to coat the surface.

Just before service, dip each double-coated round into the salted olive oil. Serve immediately while still warm. If you have enough salted oil left over you can serve it alongside in a Ramekin or small Serving Bowl.