These crunchy, golden cubes get their bold flavor from a generous toss of olive oil, minced garlic, oregano, and thyme before baking until deeply crisp on the outside and sturdy enough to hold up in a bowl of soup or a hearty salad. Cutting the cubes evenly and spreading them in a single layer is the real trick here — it's what gives you that deep golden color and a crunch that holds all the way through, not just on the surface. A sprinkle of Parmesan in the last few minutes of baking adds a salty, savory finish that browns up beautifully. Let them rest on the pan for a few minutes after baking; they keep crisping as they cool, so you get that satisfying snap in every bite. Toss a batch into a Caesar salad or float a handful on top of tomato soup for instant texture. This is an easy one to keep in your gluten free rotation whenever a recipe calls for a crunchy, garlicky topping.
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Preheat the oven to 375°F (190°C). Cut the bread into 3/4-inch cubes and place them in a large mixing bowl.
Drizzle the olive oil over the bread cubes, then add the garlic, oregano, thyme, salt, and pepper. Toss until every cube is evenly coated.
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