Rosemary Basil Crock Pot Bread

I love making things in my crock pot, and this Rosemary Basil Crockpot bread is no exception! I especially love baking breads during the Holiday times, but I’ve just recently learned how to use my crock pot to actually “bake” different types of breads in.

Rosemary Basil Crock Pot Bread Recipe. Topped with Kalamata Olives and Sea Salt.

This definitely comes in handy when you’re oven is full of food that is patiently baking away! The aroma that fills up my kitchen simply puts me into a euphoric state of a future food coma that I will soon be in.

mezzetta pitted kalamata olives

This year, with thanks to Mezzetta, I decided to put a few twists into my bread baking season. Normally, I do a Rosemary Sea Salt bread. This year, I’m using Mezzetta’s sliced Kalamata Olives on top as a garnishment, as well as basil. Yum! The Rosemary that’s added to the bread creates a nice gentle Rosemary flavor throughout the loaf.

crockpot bread with rosemary, basil, olives and sea salt

If you’ve never baked anything in a crock pot, don’t be scared to do it! It’s so super easy, and I actually have a couple of great tips that will help you during your endeavor! However, first…let’s get to this super easy recipe!

Here’s a small tip: This bread takes about 2 hours in the crock pot. After the first hour, twist crock pot 180 degrees. The reason being is that most heating elements in a crock pot are on one side. Turning the crock pot 180 degrees will ensure that the bottom of the bread bakes evenly, and not just one side becoming extra crunch or burnt.

You can have so much fun in being creative with different flavored breads that you can make in the crock pot. Enjoy!

Yield: 1

Rosemary Basil Crock Pot Bread

Rosemary Basil Crock Pot Bread
Prep Time 1 hour 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes


  • 3½ Cups AP Flour (all purpose)
  • 1 Packet dry active yeast (2¼ teaspoons)
  • 1¼ cups warm water
  • 1 Teaspoon of Dried Basil (for the top)
  • 1/4 Cup of Diced Mezzetta Kalamata Olives (for the top)
  • 2 Tablespoons of fresh rosemary chopped
  • 3 1/2 Tablespoons extra virgin olive oil
  • 1 Teaspoon sugar
  • 1 Teaspoon sea salt + 1/2 teaspoon on the side (This will be for the top)


  • In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture will be a little bubbly
  • Add in Rosemary, teaspoon of se salt, the 3 1/2 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. I used a wooden spoon until most of it was combined, and then switched over to using my hands.
  • Lightly grease (with a non-stick spray) a large bowl and place the dough in to rest. Spray the top of the dough with non-stick spray and cover it with a piece of plastic wrap and leave the dough in a warm, draft-free area. Let stand and rise for 1 hour.
  • Remove the dough from the bowl and gently roll it into a ball on a lightly floured surface.
  • Set aside for approximately 20 - 25 minutes.
  • Set your crock pot to high, and line in with two pieces of parchment paper. Leave enough parchment paper to where it comes over the edge of the crock pot. Then place your dough in the sprinkle it with the remaining sea salt, basil, and sliced olives. Gently press the olives into the top of the dough.
  • Place 2 -3 pieces of paper towels over the top of the crock pot and then place the lid on. This will capture moisture droplets that form on the inside lid and prevent it from dripping back onto your bread.
  • Cook the bread for 2 hours, and then remove from the crock pot. It will most likely still be a little pale on the top, but you can place it under a broiler in a toaster oven or regular oven.
  • Did you make this recipe?

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