Set your oven to 350°F (175°C).

Line a baking sheet with parchment paper to prevent sticking and ensure even crisping.

Tear the stale bread into small, even pieces (about 1-inch pieces). Removing the crust is optional — keeping it adds more texture and a deeper flavor.

Transfer the bread pieces to a food processor.

Pulse the bread until you reach your desired texture:

For fine breadcrumbs – Pulse longer until the pieces are small and uniform.

For coarse breadcrumbs – Pulse less to keep some larger pieces for added crunch.

Spread the crumbs in an even layer on the lined baking sheet.

Drizzle with olive oil and sprinkle with sea salt. Toss gently to coat evenly.

Bake for 10 to 18 minutes, tossing halfway through to ensure even browning. The crumbs should be golden brown and crispy.

Once baked, transfer the crumbs to a bowl.

Mix in the pecorino cheese, lemon zest, and any other seasonings you prefer (like garlic powder or Italian seasoning).

Let the breadcrumbs cool completely before storing to prevent moisture buildup.

Keep the breadcrumbs in a sealed container at room temperature, and they will stay fresh for up to three months.

For longer storage, freeze them in a sealed bag they’ll stay fresh for up to 6 months.