Updated: Jan 2, 2020
4 cups of Native Bread sourdough, cubed
1/2 cup Olive Oil
3/4 tsp. Sea Salt
1/2 tsp. Black Pepper
1/2 tsp. Granulated Garlic
1/2 tsp. Dried Oregano
1/2 tsp. Dried Parsley
1/2 tsp. Dried Thyme
1. Cube bread into ½-inch pieces.
2. Toss with olive oil and herbs in a large bowl.
3. Spread evenly on a baking sheet.
4. Bake at 450 for 12 minutes, tossing every 2 minutes.
5. Let cool for 1 hour.
Store in an airtight container in the fridge for up to a week.