cooking / breads

Herby Olive Oil Croutons

serves about 4 cups · 25-30 minutes · 5 minutes hands on · easy

Why This Works

Drier bread makes crispier croutons, so soft loaves get a low-oven drying pass first. Grating the garlic into the oil before tossing distributes it evenly and protects it from burning.

Ingredients

  • 1 small loaf stale French bread, cubed into ¾" to 1" pieces
  • 3 Tbsp olive oil
  • ½ tsp flaky salt
  • 1-2 cloves garlic, grated or minced
  • 1 tsp dried herbs (Italian blend, herbes de Provence, or a thyme/oregano/rosemary mix)
  • A few cracks of black pepper
  • Pinch of red pepper flakes (optional)
  • 2 Tbsp grated parmesan (optional)

Method

  1. Dry the bread (if needed). If the bread is still soft or moist in the middle: cube it (irregular is fine), spread on a sheet pan in a single layer, and bake at 250°F for 8-10 minutes until dry and lightweight. Cool a few minutes. Skip this step if the bread is already fully stale and dry throughout.
  2. Season. Bump the oven to 375°F. In a large bowl, mix the olive oil with the grated garlic, salt, herbs, and pepper. Add the bread cubes and toss until evenly coated.
  3. Bake. Spread the seasoned cubes on a sheet pan in a single layer. Bake at 375°F for 10 minutes, toss, then continue 2-5 more minutes until golden and crisp throughout. Optionally toss with parmesan immediately while still warm.

Notes

  • Altitude adjustment (5,280 ft): things dry faster at altitude — start checking at 8 minutes for the drying step and 10 minutes for the crisping step.
  • Extra garlic flavor: rub the loaf on a cut garlic clove before cubing.
  • They crisp more as they cool — pull them when golden, don't overbake.
  • Storage: paper bag at room temperature for 3-5 days (plastic makes them soft).
  • Serve on: Caesar salad, garden salads, tomato or butternut squash soup — or straight from the pan.