Slice the bread thinly and spread out in one layer on baking sheets (you will need more that one baking sheet).
Toast bread for 5 minutes then flip bread slices over. Toast for another 5 minutes until dry throughout. Heavy breads may take longer to toast.
Transfer toasted bread to a wire rack until cool.
Break up the bread and crush in the food processor in several batches progressively transferring crumbs to a medium bowl.
With the last lot of crumbs in the food processor add the parsley and process for 20-30 seconds until the parsley is finely chopped.
Combine all the crumbs in a bowl together with remaining ingredients.
Store in an airtight container or heavy duty zip lock bag in the fridge for two weeks or in the freezer for 3 months.
VariationUse dried parsley in place of fresh.If you are in a real hurry, you can use plain dry, store bought bread crumbs and add the seasonings. In this case, you'll be able to make Italian bread crumbs in 5 minutes!Tips for successThe bread needs to be dry or it will just tear and not crumb in the food processor. Different breads will need different drying times. I use a french stick which dried easily. However heavier breads will take longer to dry in the oven.Be sure to slice the bread thinly so that it drys quickly.