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