While this dip can pair well with almost any bread, there are a few that work exceptionally well. Here are my top picks: Ciabatta: This Italian classic has an airy, open crumb and a crispy crust, making it perfect for soaking up the flavorful oil. Baguettes: The crunchy, chewy texture of a baguette works beautifully with this dip, especially when lightly toasted. Focaccia: Focaccia’s soft, fluffy interior and its slightly salty, herby top make it a fantastic match for the dipping oil. Sourdough Breads: If you love a tangy bread, sourdough is your go-to. Its dense and chewy texture holds up well to the olive oil and balsamic vinegar.