Roasted Garlic Croutons
When I make my Roasted Garlic Focaccia Bread, I almost always seem to have leftovers – of both the actual focaccia bread as well as the garlic infused oil from roasting the garlic.Turns out these two work really well together to make croutons. Simply cut the focaccia into 1-inch cubes for croutons, drizzle with the leftover oil from roasting the garlic, toss the bread cubes so they are all covered with the oil……and season well with a nice sea salt. I like the salt from Trapani in Sicily that Gustiamo sells – link to the right for a discount on your order!The croutons only take about 15 minutes in the oven to crisp up, but if yours seem a little chewy at that point, turn the oven off and leave them in there a few minutes more, checking to be sure they don’t burn.I actually drizzled mine with a little more extra virgin olive oil when they came out of the oven, and sprinkled with more salt. Use your tastebuds to guide you! This isn’t an exact recipe, but I will tell you I had enough bread cubes to fill a sheet pan, and used about 1/3 cup of oil, but using a little more or less will be just fine. Your bigger problem will be trying not to snack on the whole tray of croutons! Store in a covered container or bag and try to use within a week or two for best freshness.