Imagine the warm, inviting aroma of freshly baked bread wafting through your home, beckoning everyone to gather around the kitchen. The "Crockpot Rosemary Olive Oil Bread" is not just any bread; it’s a delightful Italian-inspired creation that combines the earthy flavors of rosemary with the rich, smooth essence of olive oil. Perfect for impressing guests or simply indulging yourself, this easy-to-follow recipe requires minimal effort and yields a stunning loaf that’s crusty on the outside and soft on the inside. Ready to elevate your baking game? Let’s dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water
- 1/4 cup olive oil
Instructions
- In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until the yeast becomes frothy, indicating that it is activated.
- Add the olive oil to the yeast mixture and stir gently to combine.
- In a separate bowl, whisk together the all-purpose flour, salt, and chopped fresh rosemary until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Once the dough has come together, turn it out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic.
- Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, gently punch it down to release the air. Shape it again into a ball and let it rest for another 10 minutes.
- Meanwhile, prepare your crockpot by lining it with parchment paper or lightly greasing it with olive oil to prevent sticking.
- Once the dough has rested, place it in the prepared crockpot. Cover the crockpot with the lid and set it to cook on high for about 2 hours, or until the bread is cooked through and has a golden brown crust.
- After cooking, carefully remove the bread from the crockpot using the parchment paper or by gently lifting it out. Let it cool on a wire rack for at least 10 minutes before slicing.
- Serve the rosemary olive oil bread warm, drizzled with additional olive oil or alongside your favorite dips and spreads.
Tips
- Activate Your Yeast: Ensure your warm water is between 100°F to 110°F to properly activate the yeast. If it’s too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate.
- Kneading Technique: When kneading the dough, don’t rush the process. Knead until the dough is smooth and elastic, which usually takes about 5 minutes. This step is crucial for developing gluten, which gives the bread its structure.
- Rising Time: For the best results, let your dough rise in a warm, draft-free area. If your kitchen is cool, you can preheat your oven to the lowest setting for a minute, then turn it off and place the dough inside to rise.
- Crockpot Preparation: Line your crockpot with parchment paper or grease it well with olive oil to prevent sticking. This will make it much easier to remove the bread once it’s done.
- Check for Doneness: Cooking times may vary depending on your crockpot model. Check the bread after
- 5 hours to see if it’s golden brown and cooked through. You can also use a toothpick inserted in the center; it should come out clean.
- Serving Suggestions: This bread is best served warm. Drizzle it with extra olive oil or serve it alongside balsamic vinegar for dipping. It pairs wonderfully with soups, salads, or as a standalone snack!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
