Rosemary Olive Oil Croutons

Rosemary Olive Oil bread is by far my favorite kind of bread. So what better kind of croutons to turn stale American-Style White Bread into?


  • 1/2 loaf of several days old American-Style White Bread (or any other stale basic bread you have lying around the house; in the pictures I used a whole grain bread)
  • 1/4 c. olive oil
  • 1 T. dried Rosemary leaves or 1 tsp. chopped fresh Rosemary leaves
  • 1 T. dried parsley or 1 tsp. chopped fresh parsley
  • sea salt, to taste


  1. Preheat oven to 350 degrees.
  2. Using a bread knife, cut the bread into 1/2 inch by 1/2 inch cubes.  If you prefer larger or smaller croutons, make your cuts accordingly–just be sure to make your cuts as similarly as possible to help them bake evenly. Alternative to cutting the bread, you can break off bite-sized pieces. There’s a camp of foodie folks who think it’s better to break the bread off instead of cutting into cubes. It’s supposed to mop up liquids better.
  3. Toss bread cubes or pieces with olive oil in a gallon-sized Ziploc bag to lightly coat.
  4. Add salt and herbs.
  5. Once cubes are evenly and lightly coated, pour bread onto a baking pan lined with aluminum foil (for easy clean-up).
  6. Bake bread in oven for 30-45 minutes until bread is golden and very crunchy.  Toss cubes several times during baking.

Try another crouton recipe here.

Recipe rating: 

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