Step 1

To a food processor, add torn bread pieces (work in batches if necessary). Pulse 3 or 4 times to break up the bread, then let the machine run for a few seconds for coarse crumbs or a little longer for fine crumbs.

Step 2

Preheat oven to 300 degrees. Add ground breadcrumbs to rimmed baking sheet in a single layer.

Step 3

Bake until dry and toasted, 15 to 30 minutes, depending on how finely they are ground (I bake mine for 20 minutes). Stir after 10 minutes to break up any clumps.

Step 4

In a large skillet over medium heat, add olive oil until shimmering (or butter until foaming). Add ground breadcrumbs and stir until golden and crisp, about 3 to 5 minutes. Use immediately.

Step 5

Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper for easy cleanup. Trim the crusts off bread but do not tear into 2-inch pieces.

Step 6

Add crustless bread to prepared baking sheet in a single layer. Bake until bone-dry but NOT TOASTED, about 10 minutes.

Step 7

Transfer to a food processor and pulse until finely ground, or grate on a box grater.