- ¼ tsp. kosher salt
- About ½ lb. fresh white bread, preferably a firm country loaf (to yield 4 cups coarse crumbs)
- 2 Tbs. extra-virgin olive oil or melted unsalted butter
Tear or cut the bread into 1- to 2-inch pieces. Put a few handfuls into the bowl of a food processor (the bread shouldn’t be crowded or squished), and pulse into coarse crumbs, including smaller pieces the size of oatmeal flakes and larger pieces about the size of small peas. Pour the crumbs into...