As I write this post, there is a photo over on the right-hand side of the blog, staring me in the face, right down into the depths of my soul. It’s a photo that I am totally not proud of in any way, shape or form. It’s a photo that I have GOT to get rid of already before it drives me crazy.
By the time you read this, it will hopefully be gone, but just know that my previous pictures for Rosemary Olive Oil Crock Pot Bread were dead ugly. I’m talking embarrassingly ugly. (If you don’t believe me, you can just check here. I’m going to make a new first photo, but if you scroll down just a tad, you’ll see what I mean.)
Despite the fact that the pictures were not my best by a longshot, that recipe has wound up being one of my most popular recipes of all time. How? Why? I have no idea. But luckily people have decided to give it a chance, because it has gone over really well with the people who’ve made it!
Now I’m finally giving the recipe the respect it deserves with (hopefully) more appetizing new pictures.
Now, you might find yourself asking, “What’s so wonderful about this bread that you had to make two posts dedicated to it?”
Well, it’s partially the crisp crust, and partially the very tender inside. Oh, and we can’t forget about the rosemary and olive oil flavor that makes it a great pair with soups, salads, or pasta. Oh! It’s also vegan! Oh, oh! It’s also really easy to make, which earns it an automatic 5000 awesome points, of course!
I’m getting a little too excited about this.
As I mentioned in my last post, you don’t need a stand mixer to make Rosemary Olive Oil Crock Pot Bread. You don’t have to heat your house up on hot days, nor do you have to use up oven space while you prepare dinner, but you’ll still have a delicious loaf of bread to accompany your meal. You don’t need a bread making machine. You don’t need to have any previous bread-making experience– I’m telling you, you can make this!
I also whipped together an Olive Oil Herb Dip for your bread that takes just a couple of minutes and tastes just like the kind you get at your favorite Italian restaurant. Yes, that dip. You know you love that dip. Who doesn’t?
Maybe I’m projecting there, but truly, these recipes are winners. Try them yourself and see what all the hype is about!Print
For the bread:
- 3½ cups all purpose flour
- 1 packet dry active yeast (2¼ teaspoons)
- 1¼ cups warm water
- ¼ cup fresh rosemary, chopped, divided
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon sugar
- 1 teaspoon sea salt or kosher salt, divided
You will also need:
- Parchment paper
- Paper towels
- Crock Pot
For the Dip:
- 3 cloves fresh garlic, minced
- 1/2 teaspoon fresh rosemary, chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon kosher salt
- Red pepper flakes, to taste
- 1 teaspoon Parmesan cheese, grated
- 1/4 cup extra virgin olive oil
- In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.
- Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.
- Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.
- Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.
- Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.
- Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.
- Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick few minutes to get a crunchier, darker crust. Watch the bread the whole time to ensure that it does not burn.
- Let cool before slicing. As the bread cools, combine all of the dip ingredients in a bowl or dish and mix well. Serve the bread warm with the Olive Oil Herb Dip!
- Prep Time: 1 hour 35 mins
- Cook Time: 2 hours