Torn Croutons With So Much Olive Oil

Rustic torn bread and *lots* of olive oil yield perfectly crispy on the outside and tender on the inside homemade croutons. Enjoy on soups, salads, or right from the sheet tray. Switch it up with garlic, parm, or your favorite spices.



  • 16 oz loaf of bread, such as country loaf, sourdough, or any type rustic bread
  • 3/4 - 1 cup extra virgin olive oil (use 3/4 cup for classic croutons, 1 cup for juicier, olive oil-y croutons)
  • Kosher salt

The Riffs, Subs + Swaps!

  • The Seasonings + Spices: Keep it classic as is, or add grated or finely diced garlic, parmesan cheese, or your favorite spices before tossing. Oregano or Italian seasoning are easy ways to give these a Mediterranean spin. Crushed red chili flakes are an easy way to add some spice if you’re feelin’ it.


Prep the bread

  1. Preheat oven to 350* F.
  2. Slice bread into thick slices, then using your hands, tear into pieces varying in size from bite-sized to larger pieces, roughly one-inch.
  3. Transfer bread to baking sheet and toss with olive oil and few generous pinches of kosher salt. Using your hands to toss will be the easiest way to ensure lots of olive oil gets into the nooks and crannies.

Bake + enjoy

  1. Bake croutons for 20 minutes or until slightly golden brown.
  2. Remove from oven, toss so other side of bread makes contact with sheet tray, and bake for another 5 minutes or until deeper golden brown.
  3. Once baked, taste and season with more kosher salt if needed, and freshly cracked black pepper, if desired. Enjoy on soups, salads, or straight from the sheet tray.