How To Make Homemade Croutons

Last weekend I whipped up a batch of rosemary sourdough bread. Yeah right it was more like 48 hours of hard labor if you count the time spent feeding my starter and proofing the sponge that almost ended in disaster. I wish I had good things to report about that experience but I don’t. I’ll share that story another day.

Anyway I ended up making some rosemary sourdough focaccia instead. I had a bunch left over in the fridge and decided to make some homemade croutons out of the left overs. I have been meaning to try making homemade croutons with some of my leftover focacci for awhile now and just never got around to it. I wish I hadn’t waited so long. These turned out so good and it is so easy to make.

I’m not sure if they will ever make it to the top of a salad. I have been munching on them since they came out of the oven. I just can’t stop eating them!

Homemade Seasoned Croutons

If you don’t have any left over focaccia hanging around you can use any old stale bread you have on hand.

How To Make Croutons

Left over focaccia or stale bread
1/2 stick butter melted butter
1 heaping tablespoon of chopped garlic.
Grated Parmesan Cheese
Parsley

Directions

Cube some leftover focaccia or stale bread.
Spread the cubed bread over a large cookie sheet in a single layer.
Mix the chopped garlic into the melted butter.
Pour the melted butter and garlic over the bread cubes and toss coating all sides of the focaccia or bread cubes.
Sprinkle with some grated parmesan cheese and dried parsley to taste.
Bake for ten to fifteen minutes in a 350 degree oven.
After each five minutes toss the cubes a bit so they cook evenly.
Bake until golden brown, about 15 to 20 minutes.

Print the How To Make Croutons recipe below