Italian-Style Sourdough Breadcrumbs
INGREDIENTS
- 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). Line a half sheet pan with parchment paper.
- Add 350 g cubed sourdough bread* to a food processor. Process until you have fine crumbs.
- 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 freshly grated parmesan cheese, and 1 tbsp extra virgin olive oil. Pulse about 10 to 15 times, or until all ingredients are evenly distributed.
- Spread the seasoned breadcrumbs onto the parchment-lined sheet pan.
- Bake 15 minutes. Toss the breadcrumbs with a spatula and bake an additional 15-20 minutes, or until crumbs are fully dry. If you used stale bread, they'll dry out faster — if you used fresh bread, your bake time will be longer.
- Let cool completely. If you feel any remaining moisture, put them back in the oven until the breadcrumbs are fully dry. Once cooled, transfer to a zip-top bag and store in the freezer to keep them fresh longer. Because the crumbs are so small, you can scoop straight from the bag anytime you need them — no thawing required.
Notes
*Any sourdough bread works great here — plain artisan loaves, sandwich bread, whole wheat, flavored breads like tomato-basil, focaccia, even dinner rolls. Stale bread is actually ideal. Many bakers save their bread heels in a freezer bag and make a batch of breadcrumbs once the bag is full.
Why aren’t the salt and spices in grams? Some home scales struggle to accurately register very small amounts, which can lead to over-measuring. Teaspoons and tablespoons are more reliable here.
Nutritional facts: After baking, the recipe yields about 340g, or 3 1/2 cups, of breadcrumbs. I made one "serving" about a half cup, or just under 50g.
Nutrition Facts
Italian-Style Sourdough Breadcrumbs
Serving Size
0.5 cups (49 g)
Amount per Serving
Calories
177
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
4
mg
1
%
Sodium
714
mg
31
%
Potassium
89
mg
3
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
122
IU
2
%
Vitamin C
0.1
mg
0
%
Calcium
78
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
