Rosemary and Thyme Focaccia Croutons

Crunch up any salad with this simple gluten-free recipe for classic croutons.


  • 1 loaf Canyon Bakehouse Rosemary and Thyme Focaccia Bread, cubed
  • 2 Tbsp. Olive Oil
  • Flaked Sea Salt
  • ¼ C. Fresh Grated Parmesan (optional)


  1. Arrange the cubed focaccia on a baking sheet lined with parchment. Toss with olive oil and parmesan (if using)
  2. Place the croutons in the oven under a broiler to toast. Rotate the croutons every 1-2 minutes, until all sides are brown.