In a small dish, add oil and seasonings. Stir to combine then set aside and let the flavors infuse into the oil while you chop your bread.
You can either tear your bread into rustic-shaped croutons or cut your bread with a serrated knife into 3/4" cubes. Keep the crusts on as they add variety and great crunch to these croutons.
Drizzle the seasoned olive oil over your chopped bread and toss until bread crumbs have an even coating of oil.
Spread the bread in a single layer on a rimmed baking sheet and bake at 375˚F for 15-20 minutes, or until crisp, stirring halfway for even browning.
Bake time will vary depending on the size of your croutons and the type of bread used, so bake until crunchy and fully dried out.
To store, cool to room temperature then transfer to a large zip-top bag or an airtight container. Store at room temperature for up to 2 weeks. ENJOY