Ingredients:

  • 1 large loaf Sturdy Bread (approx. 400g / 14 oz), 1-2 days old, cut into uniform 1-inch cubes
  • 2 Tbsp Unsalted Butter, melted
  • 1/4 cup Extra Virgin Olive Oil
  • 2 cloves Fresh Garlic, finely minced or grated
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 tsp Fresh Thyme, leaves only
  • 1/2 tsp Flaky Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat your oven to 300°F (150°C). Using a serrated knife, cut the day-old bread into uniform 1-inch (2.5 cm) cubes. Consistency is vital for even baking.
  2. In a large mixing bowl, gently combine the melted unsalted butter and olive oil. Add the finely minced garlic, chopped fresh rosemary, thyme leaves, sea salt, and black pepper. Stir thoroughly until the aromatic mixture is well combined.
  3. Add the cubed bread to the bowl containing the fat mixture. Use your hands or a large spatula to gently toss the bread until every cube is fully and evenly coated, ensuring no dry patches remain.
  4. Transfer the coated bread cubes onto a large baking sheet, ensuring they are spread in a single layer. Avoid overcrowding; use a second tray if necessary.
  5. Bake for 15 minutes. Remove the tray, stir the croutons, and flip them over to ensure even colour and crispness. Return to the oven and bake for another 10–15 minutes, or until deeply golden brown and completely dry and crisp to the touch.
  6. Remove the croutons from the oven and transfer them to a wire rack or leave them on the tray to cool completely. Cooling is essential for achieving maximum crunch. Once cooled, store in an airtight container at room temperature.