Preheat the oven to 400°F. Tear the loaf into 1 to 1 1/2-inch pieces, leaving the crusts on. If you prefer you can slice the bread into 1-inch slices then rip those into 1 to 1 ½ inch pieces (make sure the slices are nice and thick so your croutons aren’t skinny). Spread them on a rimmed baking sheet (line it with parchment paper if you like) and drizzle with 1/3 cup olive oil. Use your hands to toss the croutons so that the oil gets more evenly distributed. The croutons should not be soaked, but if they seem dry you can add another tablespoon or two of olive oil.
Once the croutons are tossed, spread them out in a single layer. If they don’t fit on one baking sheet in a single layer, you can use a second rimmed baking sheet. It’s best if they barely touch so that they brown more evenly. Sprinkle the croutons with salt.
Bake for 15 to 20 minutes, until browned in spots, and somewhat crispy on the outside. They should not be too browned or too dried out; as they cool they will harden up slightly and you still want them to have some give in the middle when you bite them for a varied texture and nice chew. Toss them halfway through the cooking and spread them out again for best most even browning.
Cool on the baking sheet, then use while still warm or once they have come to room temperature. Or, transfer them to an airtight container and keep at room temp for up to 5 days.
Notes
I like to tear my bread but you can certainly cut into neat cubes as well!