Provoleta

Take the provolone cheese out of the fridge 10-15 minutes before cooking and cut it into one thick piece or two slices about 1.5-2 cm thick — sized to fit snugly into a small 15-16 cm cast-iron skillet or ceramic baking dish.

Brush the bread slices with 1 tbsp olive oil on both sides and grill on a dry, preheated grill pan for 30-40 seconds per side until nicely charred with grill marks; set aside.

Heat the empty cast-iron skillet over medium heat for 2 minutes with no fat, then place the cheese in it.

Drizzle the cheese with the remaining olive oil and sprinkle with oregano, chili flakes, and black pepper.

Lower the heat to medium-low and cook the cheese for 6-8 minutes without flipping, until the bottom forms a solid golden-brown crust (check with a spatula — it should release easily from the pan) and the top turns soft, starts to bubble, and oozes slightly at the edges while still holding its shape.

Remove the skillet from the heat right away — the cheese will continue to set for another 1-2 minutes from residual heat.

Season with salt to taste and serve straight from the skillet, hot, with the toasted bread for dipping into the melted cheese.