Heat oven to 400° F (200° C) Place the bread in a medium sized bowl. Pour olive oil over the bread and add the salt and dried herbs. Mix well and taste one to see if it is seasoned to your liking, adjust salt and herbs as necessary.
Spread the bread out on a small sheet pan. Bake for 8 to 10 minutes, until they are golden brown.
Once the toasted bread has cooled, use a large rolling pin to smash them and roll out to a fine consistency. This can be a bit messy so I recommend placing the bread in a zip-topped bag, sealing the top and using the rolling pin to crush the bread. Alternatively, you could grind the bread in a food processor and pulse until the desired consistency is reached.
Notes
Texture: For finer breadcrumbs, crush them into finer crumbs or use a food processor. If using a food processor, put the toasted bread and other ingredients into the base and pulse until it is the consistency you like.
The Ideal Bread: Day-old bread yields the best results as it is drier.
Storage: Preserve your homemade breadcrumbs in an airtight container for up to a month.