Roughly chop the stale bread then add it to the food processor. Pulse until the bread is ground to small crumbs.
In a pan, add the olive oil and the garlic and cook for a minute or two. Add the breadcrumbs and fry for 2-3 minutes until golden brown and crispy. Season with salt to taste.
Remove from it and use it immediately as topping or transfer it to a plate to cool before storing.
Notes
Herbs: The classic Pangrattato is only made with olive oil and garlic, but you can flavor it as you prefer, depending on how you want to use it. You can add fresh or dried parsley, thyme, rosemary, basil, sage, or use the Italian seasoning mix.Cheese: To use as pasta topping, you can also add 1 tablespoon of grated Parmesan or Pecorino cheese to the breadcrumbs.Storage: Store in a dry and cool place, preferably in an airtight container, for up to 1 week.