Focaccia Croutons 

Cube the focaccia. Lay it out in a single layer on baking sheets. Spray with a little oil, then season however you want. 

Bake at 350 degrees F for about 10 to 15 minutes (until they just start to brown). Remove from oven and let cool completely. 

For immediate-eating storage, put in a jar and store in the refrigerator (if you live in a warm climate, the oil on the croutons will go rancid after a month or so on the countertop). For longer term storage, place in quarter canning jars and bake at 250 degrees for one hour. Remove from oven, make sure the jars sealed, then store. This is an experiment. I have no idea how long they will last (this is how I store nut meats, like walnuts and pecans, which last YEARS without ever going rancid).