I used to throw away leftover focaccia all the time. It seemed like such a waste, but day-old focaccia just isn’t the same—it gets chewy and loses that perfect soft texture we all love.
Then I discovered the magic of turning it into croutons. Now I actually get excited when I have leftover focaccia because I know I’m about to make something that’ll take my salads and soups to the next level. These aren’t your average croutons either—they’re herby, garlicky, and have way more flavor than anything you can buy at the store.
Why You’ll Love These Focaccia Croutons
- Zero food waste – This recipe gives your day-old focaccia a delicious second life instead of letting it go stale in your kitchen.
- Simple ingredients – With just olive oil and a few dried herbs you probably already have in your spice cabinet, you can create something special.
- Perfect texture – The focaccia’s airy interior and crispy crust make these croutons way better than store-bought ones, with the perfect balance of crunch and chewiness.
- Versatile addition – These herb-seasoned croutons work great on salads, soups, or even as a snack straight from the oven.
- Easy preparation – Just cube, toss with oil and seasonings, and bake until golden – it’s that simple to make restaurant-quality croutons at home.
What Kind of Focaccia Should I Use?
Day-old focaccia is actually perfect for making croutons since it’s already started to firm up and won’t get soggy when you add the oil and seasonings. You can use any type of focaccia you have on hand – whether it’s plain, herb-topped, or even one with olives or tomatoes already baked in. Store-bought focaccia from the bakery section works just as well as homemade, so don’t feel like you need to make it from scratch. If your focaccia is super fresh and still soft, just leave it out on the counter for a few hours or overnight to let it dry out a bit before cutting it into cubes.
Options for Substitutions
These focaccia croutons are pretty forgiving when it comes to swaps:
- Day-old focaccia: If you don’t have focaccia, you can use any day-old bread like sourdough, ciabatta, or even regular sandwich bread. Just make sure it’s slightly stale so it holds up well during baking.
- Dried herbs: Feel free to mix and match your herbs based on what you have. Italian seasoning works great as a substitute for the oregano, basil, and rosemary combo. You can also use fresh herbs – just triple the amount and add them during the last few minutes of baking.
- Diamond Crystal kosher salt: Any kosher salt works fine, but if you’re using table salt or sea salt, cut the amount in half since they’re more concentrated than Diamond Crystal.
- Olive oil: You can swap this with melted butter for richer flavor, or use avocado oil if you prefer. Olive oil spray works too – just give the cubes a good coating.
- Fresh focaccia: If your focaccia is fresh instead of day-old, just spread the cubes on a baking sheet and let them sit out for a few hours to dry out, or toast them lightly in a 200°F oven for 10-15 minutes before seasoning.
Watch Out for These Mistakes While Baking
The biggest mistake when making focaccia croutons is using fresh bread instead of day-old, which won’t crisp up properly and can result in chewy, disappointing croutons that lack that satisfying crunch.
Another common error is overcrowding the baking sheet – give your cubes plenty of space so hot air can circulate around each piece, ensuring even browning and crispiness.
Don’t skip tossing the focaccia cubes thoroughly with olive oil and seasonings, as uneven coating leads to some pieces being bland while others are overly salty.
Keep a close eye during the last few minutes of baking since focaccia can go from golden brown to burnt quickly due to its oil content, and remember that croutons continue to crisp up slightly as they cool.
What to Serve With Focaccia Croutons?
These herb-packed focaccia croutons are perfect for adding a crunchy, flavorful touch to just about any salad – from simple mixed greens to hearty Caesar salads. They’re also amazing sprinkled on top of creamy soups like tomato, butternut squash, or minestrone, where they soak up all those good flavors while keeping some of their crunch. I love tossing them into grain bowls or pasta salads for extra texture, and they make a great addition to antipasto platters alongside olives and cheese. You can even snack on them straight from the bowl – they’re basically like fancy seasoned crackers that happen to be made from leftover bread!
Storage Instructions
Keep Fresh: Once your focaccia croutons are completely cooled, store them in an airtight container at room temperature for up to one week. They’ll stay nice and crunchy as long as you make sure no moisture gets in there. I like to toss a paper towel in the container to absorb any extra humidity.
Freeze: These croutons freeze really well for up to 3 months in a freezer-safe bag or container. Just make sure they’re totally cool before freezing, and you can use them straight from the freezer without thawing. Perfect for having homemade croutons ready whenever you need them!
Refresh: If your croutons lose their crunch after a few days, just pop them back in a 350°F oven for 3-5 minutes to crisp them up again. Let them cool before storing, and they’ll be as good as new for your salads and soups.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-120 minutes |
| Total Time | 55-135 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 18-22 g
- Fat: 28-34 g
- Carbohydrates: 130-140 g
Ingredients
- 4 cups focaccia, cubed (cut into 1/2-inch to 3/4-inch cubes)
- 1 tsp dried basil
- 1/2 tsp dried rosemary (or 1 1/2 tsp fresh rosemary, finely chopped)
- 1 tbsp olive oil (extra virgin preferred for better flavor)
- 1/2 tsp kosher salt
- 1 tsp dried oregano (freshly dried for more potency)
Step 1: Prepare Focaccia and Preheat Oven
- 4 cups focaccia, cubed
Preheat your oven to 250°F.
While it heats, cut your focaccia into uniform 1/2-inch to 3/4-inch cubes—this size is crucial because it allows the interior to dry out while the exterior develops a light golden crust.
Uneven sizes will cook inconsistently, so take a moment to get them reasonably uniform.
Step 2: Combine Seasonings and Coat Focaccia
- focaccia cubes from Step 1
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried rosemary
In a large bowl, combine the olive oil, kosher salt, dried oregano, dried basil, and dried rosemary.
Add the focaccia cubes and toss thoroughly until every piece is evenly coated with the oil and seasonings.
I prefer to use my hands for this step—it ensures better distribution and you can feel when all the cubes are properly coated without any dry spots.
Step 3: Spread and Toast Until Golden and Crisp
- seasoned focaccia cubes from Step 2
Spread the coated focaccia cubes in a single layer on a baking sheet, making sure they’re not crowded together.
This allows hot air to circulate around each cube for even crisping.
Bake at 250°F for 45 minutes to 2 hours, stirring every 15-20 minutes to ensure even browning and prevent any burning.
The exact time depends on your oven and how thick your original focaccia was—thinner focaccia will finish faster.
I like to start checking around the 45-minute mark by tasting a piece; it should be crispy all the way through with no soft interior.
Step 4: Cool and Store
- toasted focaccia croutons from Step 3
Once the croutons are golden and crispy throughout, remove them from the oven and spread them on a clean surface or plate to cool completely.
They’ll continue to firm up as they cool.
Store in an airtight container for up to 5 days, though they’re best enjoyed fresh or within the first 2-3 days.
