3 tbs good extra-virgin olive oil (bonus if you can use rosemary or lemon infused flavors)
1 sprig fresh rosemary, stems removed and finely diced
2 tsp fleur de sel
Instructions
Preheat oven to 250 degrees.
Stack slices of bread and dice into small, bite-sized pieces
Line a baking sheet with parchment paper. Add bread, olive oil, rosemary, and salt, and toss everything together using your hands (no bowl needed).
Bake croutons for 10-15 minutes or until golden brown. Note that staler bread will brown faster than fresh bread.
Storage: Croutons will keep in an airtight container or bag for a couple days at room temperature, or up to week in the refrigerator. Make sure the croutons are completely cool before storing.
Recipe by The Sunny Side Up Recipes at https://www.thesunnysideuprecipes.com/rosemary-sourdough-croutons/