Ingredients
Method
- Preheat oven to 400°F (200°C). Tear the sourdough bread into crouton-sized chunks.
- In a large bowl, combine the olive oil and finely grated garlic. Add the torn bread chunks and gently massage to ensure the oil is fully absorbed (some bread might crumble, adding great texture). Season thoroughly with salt and plenty of freshly ground black pepper.
- Spread the seasoned bread in a single layer on a baking sheet.
- Bake for about 15 minutes, flipping the croutons halfway through, until they are golden brown and crispy.
- Remove from oven and let cool completely before serving or storing.
Notes
- For extra flavor, toast the garlic gently in the olive oil before adding to the bread.
- Ensure the bread pieces are evenly sized for consistent baking. If the dough cracks, don't worry, these small crumbles add great texture.
- Leftover croutons can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month. Re-toast in the oven to restore crispness.
- For a richer flavor, add a pinch of dried herbs like oregano or thyme to the olive oil mixture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure the bread pieces are evenly sized for consistent baking. If the dough cracks, don't worry, these small crumbles add great texture.
- Leftover croutons can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month. Re-toast in the oven to restore crispness.
- For a richer flavor, add a pinch of dried herbs like oregano or thyme to the olive oil mixture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.