Italian Bread Baked with Olive Oil and Oregano (Pane Originato)


Grandpa Tony prepared this baked bread often, especially for a meal featuring a vegetable frittata and a fresh tomato salad. It is fine made with a good loaf of Italian bakery bread, and even better with a homemade loaf. Sicilian semolina bread is especially delicious prepared in this way. (Recipe from Festa del Giardino by Sally Maraventano)



  • 1 loaf of Italian bread, preferably topped with sesame seeds and split in half lengthwise
  • ΒΌ cup of extra-virgin olive oil
  • 2 teaspoons of dried oregano
  • a pinch of salt and a few grindings of freshly ground pepper


  1. Preheat the oven to 375 degrees.
  2. Place the bread, open, on a large cookie sheet.
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