I love having bread with soup, so I decided to make a no-knead olive and rosemary bread loaf from the Bored of Lunch cookbook using my slow cooker. This slow-cooker rosemary bread is made with strong white flour, fast-action dried yeast, sea salt, white granulated sugar, lukewarm water, and olives.

To make rosemary bread in your slow cooker or crockpot, preheat the slow cooker, mix ingredients, and cook on high for 2 hours and 20 minutes.

This olive rosemary bread is really easy because you don’t have to knead it – just prepare it the night before and put it in your slow cooker.

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What Type of Yeast Should I Use for This Recipe?

Use fast-action dried yeast for this recipe to ensure a quick and effective rise. Fast-action yeast doesn’t require proofing, making the preparation easier. I recommend brands like Fleischmann’s or Red Star for reliable results. Always check the expiration date before use to ensure effectiveness.

Slow Cooker Rosemary Bread Ingredients

• 700g of strong white flour, plus extra for dusting
• 1 sachet (7–8g) of fast-action dried yeast
• 2 tsp of sea salt
• 1 tsp of white granulated sugar
• 500ml of lukewarm water (not too warm)
• 2 handfuls of chopped or whole pitted olives
• 2 sprigs of fresh rosemary, leaves picked and chopped
• 1 tsp of olive oil (optional)

How To Make Slow Cooker Rosemary Bread

1. Prepare the dry ingredients: In a large bowl, mix together 700g of strong white flour, 1 sachet (7–8g) of fast-action dried yeast, 2 tsp of sea salt, and 1 tsp of white granulated sugar.
2. Mix the dough: Create a small well in the middle with your spoon, then stir in 500ml of lukewarm water and mix well with a wooden spoon until fully combined.
3. Add the mix-ins: Incorporate 2 handfuls of chopped or whole pitted olives and most of the chopped rosemary, reserving a little rosemary for later use.
4. Cover and rest: Cover the bowl with clingfilm and leave the dough to rise for at least 10–12 hours or overnight, either at room temperature or in the fridge.
5. Preheat the slow cooker: Preheat your slow cooker on high so it’s warm when the dough goes in, which helps achieve a better result.
6. Knead the dough: If the dough hasn’t rested, knead it on a floured surface for 8–10 minutes until smooth and elastic.
7. Shape the dough: Shape the kneaded dough into a ball and line your slow cooker pot with a piece of baking paper or tin foil, ensuring the sides are covered to prevent sticking.
8. Prepare for cooking: Place the dough into the lined slow cooker, then sprinkle the reserved rosemary on top and score the top if desired.
9. Cook the bread: Cook the bread on high for 2 hours and 20 minutes or on low for 3 hours and 20 minutes, making sure not to remove the lid at any stage during cooking.
10. Finish the crust: For a crispy golden crust, remove the lid, brush the top of the loaf with 1 tsp of olive oil, and either air-fry at 160°C for 5 minutes or place it on a baking tray in a 160°C oven for 20 minutes.
11. Cool and serve: Allow the loaf to cool slightly before slicing to serve, ensuring the bread is not too hot to handle.

How Do I Know When the Bread is Fully Cooked?

The bread is fully cooked when it has a firm crust and sounds hollow when tapped. The internal temperature should reach 200°F. Use a kitchen thermometer for accuracy. If the bread looks pale, you can brown it in the oven as described in the recipe.

Recipe Tips

• Use fresh rosemary: For the best flavor, always use fresh rosemary instead of dried. Chop the leaves finely for an even distribution throughout the dough. Fresh herbs make a big difference in the overall taste of your bread.
• Check water temperature: Ensure the water is lukewarm, around 110°F (43°C). If it’s too hot, it might kill the yeast, and if it’s too cold, the dough won’t rise properly. Lukewarm water is key for perfect yeast activation.
• Cover the bowl properly: When leaving the dough to rise, make sure to cover the bowl tightly with clingfilm. This prevents the dough from drying out and ensures a good rise. A well-sealed bowl keeps the dough in perfect condition.
• Don’t skip preheating: Always preheat your slow cooker on high before adding the dough. This step is crucial as it helps achieve a better texture and crust on your bread. A warm slow cooker mimics the effect of an oven preheat.
• Resist the urge to peek: Avoid lifting the lid during cooking as this releases heat and steam. It’s important to maintain a consistent temperature to ensure the bread cooks evenly. Keeping the lid on ensures a perfectly baked loaf.

Recipe Variations

• Add garlic: For a flavorful twist, add minced garlic to the dough. Mix 2-3 cloves of minced garlic with the olives and rosemary. This adds a wonderful aromatic note to the bread, making it even more irresistible.
• Use different olives: Experiment with various types of olives, such as Kalamata or green olives. Each type of olive offers a unique flavor, adding a different taste profile to your bread. Choose your favorite for a personalized touch.
• Incorporate cheese: Mix in some grated cheese like Parmesan or cheddar into the dough. Add about 1 cup of grated cheese for a cheesy, savory bread. This variation makes the bread perfect for pairing with soups and stews.
• Try whole wheat flour: Substitute half of the white flour with whole wheat flour for a healthier version. This change adds more fiber and nutrients to your bread, giving it a denser texture and a rich, nutty flavor.
• Add seeds: Sprinkle sunflower or sesame seeds on top of the dough before cooking. The seeds add a delightful crunch and extra flavor to the bread. They also make the bread look more appealing and gourmet-like.

What To Serve With Rosemary Bread

Serve your Slow Cooker Rosemary Bread with roasted garlic butter, Sweet Potato and Red Pepper Soup, or balsamic-glazed vegetables.

I also love to pair it with prosciutto-wrapped asparagus and marinated artichokes.

You can also enjoy it with a fresh mozzarella salad or Buffalo Chicken Dip.

How To Store Leftover Rosemary Bread

In The Fridge: Wrap the leftover bread tightly in plastic wrap or aluminum foil. Store it in an airtight container to maintain freshness. Keep it in the fridge for up to 5 days. I highly suggest reheating before serving for the best texture and taste.

In The Freezer: Wrap the bread in plastic wrap, then in aluminum foil to prevent freezer burn. Store it in the freezer for up to 3 months. Thaw at room temperature before reheating. I prefer using this method to keep bread fresh for longer periods.

How To Reheat Leftover Rosemary Bread

Reheat your leftover Rosemary Bread in the oven at 350°F for 10-15 minutes until warm. I highly suggest wrapping it in foil to keep it from drying out. Alternatively, you can use a toaster oven for a crispy exterior and soft interior.

Check out More Slow Cooker Recipes:

• 2 Ingredient Slow Cooker Bread
• Slow Cooker Chips ( French Fries )
• Slow Cooker Aunt Bessie Dumplings Recipe