1loafbreadut into 1/2-inch pieces (about 1 pound, see note 1)
Preheat oven to 450 degrees and adjust oven rack to the middle position. Prepare a rimmed baking sheet with parchment paper. In a small bowl, whisk together the olive oil, garlic powder, Italian seasoning, and salt.
Add bread pieces to a very large bowl and toss with olive oil mixture until well combined. Evenly spread croutons on prepared sheet and bake until golden brown, about 10 to 15 minutes. Cool completely.
Bread: Sturdy breads with texture are best such as baguettes, country bread, or sourdough loaves. The denser the bread is, the harder the final croutons will be.
Yield: This recipe makes about 8 cups of croutons, enough for 16 (1/2-cup) servings.
Storage: Store covered in the a cool dark place for up to 2 weeks, or freeze for up to 1 month.
Seasonings:Stir any wet seasonings such as minced fresh garlic, shallots, or lemon zest in to the olive oil. For dry seasonings such as garlic powder, Parmesan cheese, dry ranch dressing mix, or Italian seasoning, sprinkle evenly over the oiled bread cubes and toss to coat.
Stove top: In a large skillet over medium-high heat, heat 1/4 cup olive oil until shimmering. Add bread cubes to the skillet and fry, stirring occasionally, until golden brown and crispy, about 3 to 5 minutes. Transfer to paper towels and sprinkle with salt and any desired seasonings to taste.