Equipment
* optional
Ingredients
Bread Base
- 350 g sourdough bread, stale or day-old
Seasoning Oil
- 60 ml extra virgin olive oil, liquid
- 3 g garlic powder
- 1 g dried thyme
- 1 g dried oregano
- 4 g flaky sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 190°C (375°F). Place a rack in the center position.
Tear the sourdough bread by hand into uneven chunks ranging from 2cm to 4cm. Do not use a knife; the jagged, torn edges are essential for texture and catching the oil.
In a large mixing bowl, whisk together the olive oil, garlic powder, dried thyme, dried oregano, salt, and pepper until the spices are suspended in the oil.
Add the torn bread chunks to the bowl. Toss vigorously with your hands or a spatula, ensuring every nook and cranny of the torn bread is lightly coated with the seasoned oil.
Spread the bread evenly on a baking sheet in a single layer. Do not overcrowd; give the pieces space to breathe so they crisp rather than steam.
Remove from the oven and let the croutons cool completely on the baking sheet. They will continue to harden and crisp up as they cool.
Chef's Notes
- Tearing the bread exposes more gluten strands and surface area than cutting, creating 'micro-caves' that hold onto the dressing when added to salads.
- If using very fresh sourdough, leave the torn chunks on the counter for 30 minutes before seasoning to dry out the surface slightly.
- For a 'Polenta' variation, toss the oiled croutons in 20g of fine cornmeal before baking for an extra shatteringly crisp crust.
- Store in a paper bag or a container with the lid slightly ajar if you live in a humid climate to maintain crispness.
Storage
Freezer: 1 month — Freeze in airtight bag; refresh in oven for 5 minutes before using.
Reheating: Re-crisp in a 180°C/350°F oven for 3-5 minutes if they become stale.
