Ingredients:

  • 1 loaf of bread (about 1 pound/450g), preferably slightly stale
  • 1 tablespoon olive oil (15 ml) (optional)
  • 1 teaspoon dried Italian herbs (5 ml) (optional)
  • 1/2 teaspoon garlic powder (2.5 ml) (optional)
  • 1/4 teaspoon salt (1.25 ml) (optional)
  • 1/4 teaspoon black pepper (1.25 ml) (optional)

Instructions:

  1. Slice the bread into roughly 1-inch (2.5 cm) cubes.
  2. Spread the bread cubes in a single layer on a baking sheet.
  3. Let the bread cubes air dry uncovered overnight, or for up to 2 days, until they are firm and dry to the touch. Alternatively, bake in a preheated oven at 200°F (95°C) for 20-30 minutes, or until dry, flipping halfway through.
  4. Place the dried bread cubes in a food processor and pulse until coarsely ground into crumbs. Avoid over-processing into a fine powder.
  5. In a large bowl, toss the bread crumbs with olive oil, Italian herbs, garlic powder, salt, and pepper (if using).
  6. Spread the seasoned bread crumbs back onto the baking sheet and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until golden brown and fragrant, stirring occasionally. Alternatively, toast in a large skillet over medium heat, stirring frequently, until golden brown.
  7. Let the bread crumbs cool completely on the baking sheet.
  8. Store in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 3 months.