“Panzanella introduces us to the wide variety of Italian dishes created to use up stale bread,” says Dara Klein. “This recipe is based on the panzanella at Tiella. Drizzle with olive oil and lightly season with salt, then roast in the oven for 40 minutes, turning halfway through. Season with a three-finger pinch of salt and drizzle over one tablespoon of olive oil. Add three tablespoons of olive oil, the vinegar, olives, capers, lemon juice and a large pinch of salt.