In visits to Italy dating back to 1962, I don't ever recall encountering what we 'Merkins would view as "Garlic Bread", nor would I expect it when seeking out better Italian food in the US. "Bruschetta" (in all its manifestations and incarnations) is on a different level, although much of the Bruschetta these days approaches the "Pizza on Toast" category. I do recall a (Ligurian?) morning favorite, a "day old' loaf, split and toasted topped with pesto or a topping of oil, garlic and a modest dose of anchovies.

On the other hand, on visits to Spain over the same half-century, I've rarely passed up the Spanish versions of bread toasted with oil and garlic, with the little bowl of fresh tomato pulp for a topping applied after toasting, a standard at the tapas counters.