1 tablespoon chopped fresh parsley leaves (optional)
Adjust the oven racks to the upper- and lower-middle
positions and preheat the oven to 500°F. Split each loaf
of bread lengthwise and then crosswise into 8 pieces.
- Combine the olive oil and butter in a 12-inch skillet and
heat over medium-high heat until the butter melts. Add
the garlic, oregano, and pepper flakes and cook, stirring
until fragrant, about 1 minute. Remove from the heat. - Dip the cut side of each piece of bread in the garlic butter
and arrange them on two foil-lined rimmed baking
sheets. Spoon any extra garlic butter evenly over the
bread. Season with salt. If desired, use a Microplane to
grate the Parmigiano-Reggiano evenly over the pieces of
bread. Place in the oven and bake until toasted and
bubbly, about 10 minutes. Sprinkle with fresh parsley, if
desired. Serve immediately.