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–+ servings

Rosemary Basil Crock Pot Bread

David Murphy
Prep Time 1 hour 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes
Serving Size 1

Ingredients

  • 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

Instructions

  • 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.