I love good bread, but in most cases I've been conditioned to need something on it. If it's a crusty French roll, then for me, it demands good butter to be spread on it. If it's a dense Italian bread with a chewy, heavy crust, then I love it dipped into a good (read: flavorful) olive oil. If an olive oil is lacking in color, we'll make do by doctoring it at the table with whatever is available...balsamic, salt, pepper, red peppers, parmesan, whatever.
Incidentally, at home, we almost exclusively dip into olive oil and I create a concoction using sea salt with garlic, red pepper flakes, and Montreal Steak Seasoning (of all things!). The latter ingredient really makes it. Try it sometime.
Welcome Sharon!