Preheat your oven to 200°C / 180° Fan /Gas 6 /400°F with a lipped baking tray inside that's large enough to fit the croutons in a single layer with a little space between them.

Dice or tear the bread: for small croutons cut them approximately 1 cm square and for larger croutons 2 - 3 cm square. Leave the crusts on if you don't mind these being a little crunchier, otherwise remove.

In a bowl mix together 2 tbsp of the oil, the garlic and rosemary if using, plus a little salt and pepper.

Add the bread cubes and toss to coat in the oil: if they look dry add a little more olive oil.

Transfer the bread to the preheated baking tray in a single layer with a little space between them.

Cook until crispy and browned all over, turning occasionally and making sure they don't burn. This should take approx. 8 - 12 minutes depending on the density of the bread and how large your pieces are.

Tip: they will crisp up a little more when cool so don't overbake or they could end up hard.

Remove from the oven and transfer the croutons to kitchen paper to cool and for excess oil to drain.

Can be stored in an airtight container for 2 days, although they won't be as crisp.

Can be re-crisped in a moderate oven or air fryer for a few minutes.