Rosemary Focaccia bread or 4-5 thick slices of bread
Parmegiano de Regiano, grated (optional)
Tuscan Sunset blend (if using regular bread)
Leftover focaccia can be turned into tasty little morsels of heaven within minutes. Try these croutons with our Rosemary Focaccia recipe or with any other type of leftover bread such as French Bread, Sourdough, etc. These croutons are simply fantastic in salads, as caserole toppers and even as appetizers.
Preheat oven at 400°.
Cut the bread or focaccia into 1" cubes. Place in a bowl.
Whisk the melted butter and olive oil together. Drizzle onto bread cubes while mixing using your hands.
Place the cubes of bread onto a cookie sheet covered with parchment paper.
Omit the following step if you are using our Rosemary Focaccia recipe. However if you are using regular bread, sprinkle 1 tbsp of Tuscan Sunsent blend evenly onto the cubes.
Sprinkle the cubes with sea salt and Parmegiano de Regiano (optional).
Bake for 10 minutes for a soft crouton or 15 minutes for a crunchier crouton.