Arrange your cubed bread on a large baking sheet. ** see notes
In a small bowl, whisk together your olive oil and salt to dissolve the salt. Pour the mixture evenly over your pieces of bread. Gently toss the bread to coat in the olive oil and salt. Spread your bread out into an even layer on your baking sheet.
Bake your pieces of bread in a preheated 375°F oven for 15 to 20 minutes. Halfway through the baking time, carefully toss the croutons to make sure they brown evenly. The croutons are ready to take out of the oven when they turn a lightly golden color and crisp throughout. Cool completely and serve.
* What I've found to be the best type of bread for making croutons is any type of stale loaf or crusty bread. It's important to make sure the bread isn't too, too flat. It should be at least 1/2 an inch thick for best results. I used some homemade focaccia I had.I also recommend using bread that's between 1 to 3 days old, but I've also made this with fresh bread and still loved the results. Bake time is just a bit longer.** Make sure the baking sheet is large enough to arrange the bread in one even layer, with little (or preferable no) overlap. If the pieces of bread are on top of each other or too close together, air won't be able to circulate around the pieces to crisp up the bread.Storage Instructions: Keep homemade croutons stored in an airtight container or plastic bag. Leave out at room temperature (as the fridge and freezer can cause the bread to soften). Homemade croutons keep for up to 1 week.