- 1/2 loaf country-style rye bread, cut into 1-inch pieces (about 1 cup)
- 1/4 cup olive oil
- 4 tablespoons (1/2 stick) unsalted butter
- 4 sprigs rosemary
- 4 sprigs thyme
- 4 cloves garlic crushed
- Kosher salt
- Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1–2 days.
- Place bread in a large resealable plastic bag and seal. Place in another bag, seal, and wrap in a kitchen towel. Using a rolling pin or meat pounder, smash to fine irregular crumbs.
- Heat oil and butter in a medium skillet over medium until butter begins to foam. Add rosemary, thyme, and garlic; cook, tossing, until fragrant, about 1 minute. Add 1 cup breadcrumbs and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to paper towels and let drain. Remove herbs and garlic; season with salt. Let cool.
- Breadcrumbs can be dried out and crushed 1 month ahead. Freeze airtight.