These rusks reflect a Greek-island tradition of baking stale bread, then baking it again, and are a way to use up leftovers. They contain no dairy, making them lactose-free.
Thinly slice the stale bread and toss with the olive oil, thyme, salt, and garlic powder.
Arrange the slices on a baking sheet and bake in a preheated oven for 15 minutes.
Turn the slices over and bake for 10 minutes more.
Remove from the oven and let cool completely.
Be sure to turn the slices over after the first bake, or the undersides will not dry out enough. Contains wheat (gluten).
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