Ingredients:
- 1 lb loaf (approx. 4 cups cubes) Stale or Day-Old Bread (Sourdough, Ciabatta, or Baguette)
- 1/4 cup Extra Virgin Olive Oil
- 2 Tbsp Unsalted Butter, melted
- 3/4 tsp Fine Sea Salt
- 1/2 tsp Freshly Cracked Black Pepper
- 1 tsp Granulated Garlic Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a large baking tray with parchment paper.
- Cut the Bread: Using a serrated knife, slice the stale bread into uniform 3/4-inch (2 cm) cubes. Consistency is key here—uneven sizes cook unevenly!
- Prepare the Fat Blend: In a small bowl, melt the butter. Whisk the melted butter and olive oil together.
- Combine Seasoning: To the melted butter and olive oil mixture, add the salt, pepper, garlic powder, oregano, and thyme. Whisk briefly to combine the herbs thoroughly.
- Coat the Bread: Place the bread cubes in a large mixing bowl. Drizzle the entire fat and seasoning mixture over the bread.
- Toss Thoroughly (The Crucial Step): Use your hands (or a sturdy spatula) to toss the bread cubes until every piece is evenly coated and glistening with the oil mixture. There should be no dry spots.
- Arrange and Bake (Initial Phase): Spread the seasoned bread cubes onto the prepared baking tray in a single layer. Ensure they are not touching too closely—crowding causes steaming.
- First Roast: Bake for 10 minutes.
- Toss and Return: Remove the tray from the oven. Toss the croutons quickly to expose new sides, ensuring an even golden colour. Return to the oven for another 8–12 minutes.
- Check for Doneness: The croutons are ready when they are deeply golden brown, incredibly fragrant, and feel hard and dry to the touch (there should be no softness in the centre).
- Cool Completely: Remove from the oven and transfer the croutons to a wire rack or leave them on the tray to cool completely to room temperature. This final cooling process is critical for achieving maximum crunch.