Preheat oven to 350 degrees. Cut a loaf of any artisan bread or other sturdy bread of choice into small cubes. Add the bread to a large bowel and drizzle with just enough extra virgin olive oil to lightly coat all the bread cubes. Spread on a baking sheet and season with kosher salt, fresh cracked black pepper, granulated garlic, and dried dill weed. Bake for about half hour or until lightly brown. Store croutons in an air tight container in the freezer.
Feel free to experiment with different seasonings. I will often use the Alaska dill blend that contains dill weed, kosher salt, white pepper, paprika and tarragon. Lemon pepper is another good seasoning to give your croutons a little zest.