Preheat the oven to 170 degrees Celsius.

Add the bread to a food processor to break it down into breadcrumbs and line a baking tray with parchment paper (very optional but easier for clean up and once cooled you lift the paper and pour them into a storing container). For finer crumbs, set the food processor to #2 setting and for chunkier pieces, use the pulse setting. Without a processor use a rolling pin or meat mallet and get the bread pieces into a Ziploc bag. Crush them into smaller pieces before baking.

Place all the pieces of bread onto a baking tray, season them with salt and pepper, and add a drizzle of olive oil, toss them around and bake until lightly toasted checking and turning them over half way through. You can also bake the breadcrumbs without any seasoning or oil.

Store in a sealed container in the cupboard for a week or in a Ziploc bags in the fridge otherwise freeze for up to 3 to 4 months.