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Focaccia Croutons Recipe

Recipe by Pedro M. A. Neves

Focaccia croutons are golden, crispy cubes cut from homemade Italian flatbread, infused with herbs and olive oil. These versatile croutons add authentic Mediterranean flavor and texture to salads, soups, and bruschetta. They capture the essence of traditional focaccia in bite-sized, shelf-stable form.

Ingredients

• 500g (3⅔ cups) all-purpose flour
• 300ml (1¼ cups) warm water
• 10g (2 teaspoons) salt
• 7g (2¼ teaspoons) instant yeast
• 30ml (2 tablespoons) extra virgin olive oil, plus more for drizzling
• 4g (1 teaspoon) dried rosemary
• 3g (1 teaspoon) dried oregano
• 2g (½ teaspoon) garlic powder
• 2g (½ teaspoon) coarse sea salt for topping
• 1g (¼ teaspoon) black pepper

Instructions

1. In a large bowl, combine warm water, yeast, and 5ml (1 teaspoon) of olive oil. Let sit for 5 minutes until foamy.

2. Add flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, about 2 minutes.

3. Knead the dough by hand for 8 minutes on a lightly floured surface until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6 minutes.

4. Place dough in an oiled bowl, cover with a damp kitchen towel, and let rise at room temperature for 1 hour until doubled in size.

5. Preheat oven to 200°C (400°F). Oil a 30×23cm (12×9 inch) baking sheet with 10ml (2 teaspoons) olive oil.

6. Transfer dough to the prepared baking sheet. Stretch and press gently with oiled fingers to fill the sheet evenly, about 1.5cm (½ inch) thick. Let rest 15 minutes.

7. Drizzle remaining 15ml (1 tablespoon) olive oil over the dough. Mix rosemary, oregano, garlic powder, and sea salt in a small bowl, then sprinkle evenly over the surface.

8. Bake for 25-30 minutes until golden brown and a skewer inserted in the center comes out clean.

9. Cool for 5 minutes on the baking sheet, then transfer to a wire rack and cool completely for 15 minutes.

10. Once completely cool, cut the focaccia into 1.5cm (½ inch) cubes using a sharp serrated knife with a sawing motion. Spread cubes on a baking sheet in a single layer and bake at 150°C (300°F) for 15-18 minutes, stirring halfway through, until crispy and dry. Cool completely before storing.

Substitutions

• Use whole wheat flour for half the all-purpose flour for a nuttier flavor and added fiber
• Replace dried herbs with 15ml (1 tablespoon) fresh rosemary and oregano, finely chopped
• Substitute olive oil with garlic-infused oil for enhanced flavor
• Use gluten-free flour blend (with xanthan gum) in 1:1 ratio for gluten-free croutons

Tips

• Store cooled croutons in an airtight container at room temperature for up to 5 days; for longer storage, freeze in a sealed bag for up to 2 months
• For extra crispiness, re-bake stored croutons at 120°C (250°F) for 5 minutes before serving
• Cut focaccia into uniform 1.5cm cubes for even drying and consistent texture across all croutons
• Brush focaccia lightly with garlic-herb oil before the final baking step for additional flavor depth

Focaccia is a traditional Italian flatbread from Liguria, known for its dimpled surface and olive oil richness. Making focaccia croutons is a practical way to repurpose leftover focaccia, a common practice in Italian households to minimize waste while creating a valued ingredient for salads and soups.

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