Ingredients:

  • 1 large loaf (approx. 450g) stale bread (sourdough, French baguette, or rustic white)
  • 1/3 cup (80 ml) Extra Virgin Olive Oil
  • 3 cloves Garlic, freshly minced or grated
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 1/2 tsp Dried Herb Mix (Thyme/Oregano or Italian seasoning blend)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a large baking tray with parchment paper.
  2. Slice the stale bread into even, bite-sized cubes (roughly 1-inch or 2.5 cm cubes). Evenness is crucial for uniform crunch.
  3. In a large mixing bowl, combine the olive oil, minced garlic, salt, pepper, and dried herbs. Whisk briefly to combine these flavourings.
  4. Add the bread cubes to the oil mixture. Toss thoroughly, using your hands if necessary, ensuring every cube is lightly coated with the fragrant oil (aim for coated, not soggy).
  5. Arrange the coated bread cubes in a single layer on the prepared baking tray. Do not crowd the pan; use a second tray if necessary, as overcrowding leads to steaming.
  6. Bake for 8–10 minutes.
  7. Carefully toss the croutons mid-bake to ensure all sides crisp up. Return to the oven and bake for another 7–10 minutes, or until deeply golden brown and crispy throughout.
  8. Remove the croutons from the oven and allow them to cool completely on the tray before serving or storing. This cooling process is vital for achieving maximum crispness.