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Since I discovered Ben Lippett’s amazing focaccia recipe in How I Cookad, we’ve been eating a lot of focaccia. But, even when I bake a half batch, the next day really only the leftovers (wrapped tightly in a double layer of kitchen wrap) are any good at breakfast; by lunch they’ve gone a little stale. So, I’ve started making the crispiest, most addictive leftover focaccia croutons in the air fryer.
Totally crisp and savoury – but so much they break your teeth like supermarket ones – these croutons are perfect for salads (like my Cheats Caesar Salad), for dropping into bowls of soup (it’s almost the season for my Slow Roasted Tomato and Squash Soup!) and just also for snacking. Honestly, I’d not say no to a bowl of these alongside some olives and a pre-dinner drink as they’re more like crunchy, flavourful bread cubes (okay, that is exactly what they are!) rather than those hard, dry, crunchy cubes you’ll end up with if you don’t make croutons yourself.
Frequently Asked Questions
How long will these leftover focaccia croutons keep?
In an air tight container in a cool place they should stay nice and crispy for at least 5 days. Exact shelf life will depend on how much moisture was still in the bread before you air fried it!
Can I use any focaccia? What if there are flavours added?
Pretty much most standard focaccias with herbs will work well, though if there were moist ingredients like cherry tomatoes on top I’d take them off when you’re making the focaccia cubes. In the pictures it’s not actually homemade focaccia, but leftovers of a lovely slab of confit garlic focaccia from local bakery Gilda. I simply took out the confit garlic cloves as I cut the bread so they’d not burn in the air fryer, or make my croutons go soft with excess moisture during storage.
These wonderfully crisp and savoury air fried focaccia croutons are the perfect way to transform leftovers into a crunchy topping for salads, soups, or simply to enjoy as a quick snack!
Ingredients
Scale
150g leftover focaccia
1 tbsp extra virgin olive oil
1/4 tsp fine sea salt
Instructions
Cube the focaccia, discarding any add-ins which contain additional moisture like confit garlic cloves and cherry tomatoes, but leaving any herbs. Toss in a large bowl with the olive oil and salt until they’re well coated.
Air fry at 160C for 10 minutes in a single layer, tossing halfway. You might need to work in two batches.
Allow to cool completely before storing in an air tight container – they’ll continue to crisp up as they cool.
Notes
Leftovers will keep in an air tight container for at least 5 days.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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