Learn how to make fettunta, authentic Tuscan bruschetta, with just a few everyday ingredients. Grilled Tuscan bread with olive oil and garlic is the most delicious way to enjoy bread. 

Classic Fettunta Tuscan Bruschetta in a grey ceramic bowl on a marble counter. The Tuscan slices of bread have grill marks and are coated in a drizzle of olive oil.

If you want to make authentic Tuscan bruschetta, you need to know about fettunta. This is one of the first things I learned to make while living in Florence. In typical Tuscan fashion, this recipe is as simple as can be but so flavorful and satisfying. 

You can think of fettunta a bit like a clean Italian version of garlic bread. However, it’s much more versatile and can be used in a variety of ways. 

‘Fettunta’ Meaning

“Fettunta” can be broken down into two components – “fetta,” meaning slice, and “unta,” meaning oily. This linguistic deconstruction unveils the dish’s essence – a golden slice of Tuscan bread drizzled with extra virgin olive oil. Two of Tuscany’s staple ingredients that pair perfectly. 

There’s more to fettunta, or bruschetta, than oily bread, however. The method of toasting the bread and adding garlic flavor are just as important. 

Tuscan Bread (Pane Toscano) 

A rustic loaf of Pane Toscano or Tuscan Bread, half sliced, on a wooden cutting board with a serrated knife.

Though celebrated by locals, Tuscan bread sometimes faces skepticism from visitors. Due to its lack of salt, this bread is quite bland and can be dry if it is not very fresh. Pane Toscano (Tuscan Bread) is very rustic, with a crisp exterior and chewy interior. 

Originally, bread in Tuscany was baked just once a week, utilizing wood-burning ovens. To extend the lifespan of the bread until the next firing of the ovens, Tuscan bakers opted for an unsalted approach.

When the bread started to dry out, Tuscan extra virgin olive oil did the trick to moisten it and add flavor. Pane Toscano is the backbone of several iconic Tuscan dishes. From the classic crostini to hearty Ribollita, refreshing Panzanella, and comforting Pappa al Pomodoro. 

How to Make Fettunta 

Traditional Tuscan bruschetta is very simple and requires just a few ingredients: rustic bread, garlic cloves, good extra virgin olive oil, and sea salt. 

Toast the Bread: Several methods work for toasting the bread for fettunta. Ideally, there should be smoky charred marks that come from high heat, whether it’s on an outdoor grill, grill pan, or oven. The bread needs to be crunchy enough after toasting that the garlic won’t tear it. 

Rub with Garlic: Cut a large clove of garlic in half and rub the cut side on the warm toast. 

Olive Oil and Salt: Drizzle the garlic-rubbed toast with olive oil and sprinkle with salt. It’s important to use good quality extra virgin olive oil here as it adds a lot of flavor. 

Fettunta vs. Bruschetta: What’s the Difference? Slices of toasted Tuscan bread with grill marks and olive oil on a white platter with a bowl of tomato basil bruschetta topping.

Fettunta and Bruschetta are the same thing. The preparation of toasted bread, rubbed with garlic and drizzled with olive oil is known as bruschetta (pronounced bru SKET ta). 

In Tuscany, this also goes by the name fettunta, or colloquially, fett’ unta, which translates to “oiled slice.” While Americans often associate bruschetta with the chopped tomato topping, in its truest form, it refers to the toasted bread with garlic and oil itself.

Of course, Bruschetta al Pomodoro is one of the most popular ways to serve bruschetta, in Tuscany and beyond. 

Two slices of grilled Tuscan bread topped with heirloom tomatoes, olive oil, and sea salt.  

Yield: 2 slices

Fettunta: Authentic Tuscan Bruschetta

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Fettunta is authentic Tuscan bruschetta. This toasted Italian bread rubbed with garlic and drizzled with olive oil and a sprinkle of salt is the most delicious way to enjoy Tuscan bread. Serve it as-is with a bowl of soup, or topped with your favorite bruschetta toppings for an appetizer. This the traditional way bruschetta is made in Italy.

Grilled Italian fettunta bruschetta halves with olive oil in a grey ceramic bowl.


  • 2 slices rustic Italian bread
  • 1-2 cloves garlic, peeled and halved
  • Extra virgin olive oil
  • Pinch of sea salt, to taste


  1. Heat a grill or grill pan over high heat. It should be very hot before adding the bread.
  2. place slices of bread directly on the grill or grill pan and cook until dark grill marks appear, about 2 minutes. Flip with tongs and grill the other side until very toasted as well. Two pieces of Tuscan bread with grill marks continue to cook on a black grill pan to make fettunta bruschetta.
  3. While the toast is still warm, rub one side with the cut side of the garlic. The heat will melt the garlic and leave its flavor on the toast. You won't see much of the garlic on the bread, but the flavor will be there. Half of a garlic clove is rubbed over a grilled piece of Tuscan bread bruschetta.
  4. Drizzle the toast with extra virgin olive oil and sprinkle with a little sea salt. Extra virgin olive oil is drizzled over a piece of grilled Italian bread to make authentic bruschetta (fettunta).
  5. Enjoy as-is or topped with your favorite bruschetta toppings such as tomatoes and basil or white beans.
Nutrition Information:
Yield: 2 Serving Size: 1 slice
Amount Per Serving: Calories: 118Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 177mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 2g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.