Instructions

• Preheat the oven to 375°F (190°C).
• In a small bowl, combine 1/4 cup extra virgin olive oil, 1 tsp Italian seasoning, 1 tsp garlic powder OR 2 garlic cloves, minced, 1/4 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Stir to combine and set aside to let the flavors infuse while you prepare the bread.
• Cut or tear the 12 oz crusty bread loaf into about 3/4" cubes (keeping the crusts on is fine). Transfer the bread pieces to a large mixing bowl.
• Drizzle the seasoned olive oil evenly over the bread pieces and gently toss until all pieces are lightly and evenly coated.
• Spread the coated bread pieces in a single layer on a rimmed baking sheet.
• Bake at 375°F for 15–20 minutes, stirring once halfway through, until the croutons are crisp and fully dried out. (Baking time will vary with cube size and bread type.)
• Remove the baking sheet from the oven and let the croutons cool to room temperature on the sheet so they become fully crisp.
• Transfer cooled croutons to a large zip-top bag or an airtight container and store at room temperature for up to 2 weeks.