Oregano Focaccia Croutons

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.

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.

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 cubed day-old focaccia (about 7 oz, cut into 1-inch pieces)
• 1 tbsp olive oil or olive oil spray
• 1 tsp diamond crystal kosher salt (or 1/2 tsp other kosher salt)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried rosemary

Step 1: Preheat the Oven

Set your oven to preheat at 250°F.

This low temperature will help thoroughly dry out the focaccia croutons without burning them.

Taking time to preheat ensures an even baking environment.

Step 2: Season the Focaccia Cubes

• 4 cups cubed day-old focaccia (about 7 oz, cut into 1-inch pieces)
• 1 tbsp olive oil or olive oil spray
• 1 tsp diamond crystal kosher salt (or 1/2 tsp other kosher salt)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried rosemary

Place the cubed day-old focaccia in a large mixing bowl.

Drizzle with olive oil or spray with olive oil spray.

Add the dried oregano, dried basil, dried rosemary, and kosher salt.

Toss and stir everything together until all the bread cubes are evenly coated with oil and seasoning.

I like to use my hands to gently toss the cubes for more even coverage.

Step 3: Arrange and Dry the Croutons

• seasoned focaccia cubes from Step 2

Spread the seasoned focaccia cubes in a single, even layer on a shallow, rimmed sheet pan.

Make sure the cubes aren’t crowded; they need some space to dry out properly.

Place the pan in the preheated oven.

Bake, stirring or shaking the pan every 15-20 minutes to ensure even drying.

This process will take between 45 minutes and 2 hours, depending on the starting moisture level of your bread and how much oil it absorbed.

Step 4: Test for Crispiness and Store

To check if the croutons are done, take one out and let it cool for a moment, then bite into it.

The crouton should be completely dry and crispy in the center.

Once all the croutons are ready, let them cool completely on the pan before transferring to an airtight container for storage.

I find they stay perfectly crunchy for up to 2-3 weeks.

Oregano Focaccia Croutons

Delicious Oregano Focaccia Croutons recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 31 minutes mins

Cook Time 1 hour hr 4 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 4

Calories 950 kcal

Ingredients

  

• 4 cups cubed day-old focaccia (about 7 oz, cut into 1-inch pieces)
• 1 tbsp olive oil or olive oil spray
• 1 tsp diamond crystal kosher salt (or 1/2 tsp other kosher salt)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried rosemary

Instructions

 

• Set your oven to preheat at 250°F. This low temperature will help thoroughly dry out the focaccia croutons without burning them. Taking time to preheat ensures an even baking environment.
• Place the cubed day-old focaccia in a large mixing bowl. Drizzle with olive oil or spray with olive oil spray. Add the dried oregano, dried basil, dried rosemary, and kosher salt. Toss and stir everything together until all the bread cubes are evenly coated with oil and seasoning. I like to use my hands to gently toss the cubes for more even coverage.
• Spread the seasoned focaccia cubes in a single, even layer on a shallow, rimmed sheet pan. Make sure the cubes aren’t crowded; they need some space to dry out properly. Place the pan in the preheated oven. Bake, stirring or shaking the pan every 15-20 minutes to ensure even drying. This process will take between 45 minutes and 2 hours, depending on the starting moisture level of your bread and how much oil it absorbed.
• To check if the croutons are done, take one out and let it cool for a moment, then bite into it. The crouton should be completely dry and crispy in the center. Once all the croutons are ready, let them cool completely on the pan before transferring to an airtight container for storage. I find they stay perfectly crunchy for up to 2-3 weeks.