Ingredients
Scale
- 350 g cubed sourdough bread fresh or stale
- 1 tbsp italian seasoning blend
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp smoked paprika or regular paprika
- 1/2 tsp black pepper
- 30 g freshly grated parmesan cheese or pecorino romano
- 1 tbsp extra virgin olive oil
Instructions
- Preheat oven to 300°F (150°C) and line a half sheet pan with parchment paper.
- Place 350 g cubed sourdough bread in a food processor and process until fine crumbs are achieved.
- Add 1 tbsp Italian seasoning blend, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sea salt, 1/2 tsp smoked paprika, 1/2 tsp black pepper, 30 g grated parmesan cheese, and 1 tbsp extra virgin olive oil to the crumb mixture. Pulse 10 to 15 times to combine.
- Spread the seasoned breadcrumbs evenly onto the prepared baking sheet.
- Bake the breadcrumbs for 15 minutes, then toss with a spatula and return to the oven for an additional 15-20 minutes, or until fully dry. Keep an eye on the texture depending on whether bread was fresh or stale.
- Allow the breadcrumbs to cool completely. Check for moisture – if any remains, return them to the oven until dry. Once cooled, store in a zip-top bag in the freezer for freshness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using stale sourdough enhances the breadcrumb texture and makes drying faster.
Customize the seasoning based on your preference for different flavor profiles.
These breadcrumbs can be stored for several months in the freezer.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Condiments
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/7 of recipe
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg