• 6 cups country loaf or ciabatta, cut into 1-inch cubes
• ⅓ cup extra virgin olive oil, plus more to finish
• 1½ cups Martone Street Campagna Marinara
• 1 cup well-flavored chicken stock, warm
• 1 tsp kosher salt

To Finish

• ¼ cup fresh basil, torn
• ½ cup Parmigiano-Reggiano, freshly grated
• Extra virgin olive oil, for drizzling

1. Dry the bread low and slow. Spread the bread cubes on a baking sheet in a single layer. Bake at 300°F / 150°C for 20 to 25 minutes, turning once halfway, until completely dry all the way through but not colored. The low temperature is intentional as you want the moisture gone, not a crust. Cool completely. This can be done hours ahead.
2. Set up before you cook. Have your warm chicken stock and tomato sauce ready at the stove before you start. Once the bread hits the pan, everything moves fast and you don’t want to be measuring.
3. Toast the bread in olive oil. Heat the olive oil in a large, wide skillet or sauté pan over medium-high heat until shimmering. Add the dried bread cubes and toss to coat in the oil. Season with salt. Let them sit for 30 to 45 seconds so they begin to take on a little color and warmth.
4. Add stock and sauce gradually. Begin adding the warm chicken stock a splash at a time, tossing gently as you go. Let each addition absorb before adding more. Follow with the tomato sauce in the same way, gradually, tossing to coat. The bread should swell and turn glossy. The whole process is about 5 to 6 minutes. You are looking for bread that is fully soaked through with almost no liquid left in the pan (the sauce should live inside the bread, not pool around it).
5. Pull it at the right moment. When the bread is plump, glossy, and holding its shape (and the pan is nearly dry) pull it off the heat immediately. Do not let it go further or the cubes will break down.
6. Finish and serve. Off the heat, scatter over the torn basil, drizzle generously with olive oil, and finish with freshly grated Parmigiano-Reggiano. Spoon into warm bowls and serve immediately.