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  • Writer's pictureCulinary Cam

Focaccia Smoked Olive Oil Croutons

Making homemade croutons is a great way to use leftover bread.

In this case, I went to buy focaccia from my favorite bread guru - Ad Astra Bread. You'll see these on a massaged kale Caesar salad soon. But, for now, here's the process for just the croutons. I used the Smoked Olive Oil from The Quail & Olive to add a delicious layer of intrigue to the croutons.


  • 2 to 3 cups focaccia (or other bread) cut into large cubes

  • 4 Tablespoons olive oil (I used the Smoked Olive Oil)

  • 2 to 3 Tablespoons Parmigiano-Reggiano, grated or any other hard cheese you have on-hand

  • salt and pepper or a spice blend of your choice (I love using za'atar)

  • Also needed: baking sheet


Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat or parchment paper for easy clean-up.

Cut the focaccia into 3/4 to 1-inch cubes and place them in a mixing bowl. Drizzle the cubes with olive oil, sprinkle with seasonings, and spread the cubes onto the prepared baking sheet and bake for 5 minutes. Turn cubes with tongs and return them to the oven for another 3 to 4 minutes. They should be slightly browned and crunchy.

Let cool completely before placing in an airtight container if not using immediately.

I used these croutons on top for a massaged kale Caesar salad. Stay tuned for that recipe.

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