In a food processor, add the cubed bread and pulse until coarse crumbs form. In a medium skillet, heat 3 Tbsp [45 ml] extra-virgin olive oil over medium heat. Add the breadcrumbs and 1 minced garlic clove and cook, occasionally turning until brown and crisp, about 5 minutes. In a large bowl, toss the warm breadcrumbs with 1 tsp fresh thyme and 1 Tbsp sumac. Season with salt and pepper. Store the breadcrumbs in an airtight container at room temperature for up to 2 weeks.

In the bowl of a mini food processor or blender, combine the 4 to 6 anchovy fillets, 1 Tbsp dijon mustard, 1 garlic clove, ¼ cup [60 ml] lemon juice, and ½ cup [50 g] finely grated pecorino cheese. Add ½ cup [120 ml] extra-virgin olive oil or ¾ cup [180 ml] if you prefer a less acidic dressing. Pulse to emulsify the ingredients, about 10 seconds. Store any leftover dressing in the refrigerator for up to 1 week.

Add the romaine to a large mixing bowl and spoon some dressing on top. Toss to coat and then taste adding more dressing if desired. Season with salt and pepper. Transfer to a large platter and scatter a large handful of breadcrumbs on top. Finely grate a generous amount of pecorino on top and serve immediately.