Ingredients
Extra-virgin olive oil
Rustic sourdough or ciabatta bread, cut into 8-to-10 (3/4”-thick) slices
Flaky sea salt
Preparation
Fill a large heavy skillet with about 1/2 inch of oil. Heat over medium until a breadcrumb sizzles when you drop it in. Working in batches, fry slices of bread, flipping once, until golden brown and crisp on both sides, 1 to 2 minutes a side. Transfer to paper towels to drain, then season with flaky sea salt.
