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
Rosemary Olive Oil Crock Pot Bread, Take 2! Plus a recipe for Olive Oil Herb Dip
Prep Time: 1 hour 35 mins- Cook Time: 2 hours
- Total Time: 3 hours 35 minutes
Yield: 6 1x
Print Recipe
Pin RecipeIngredients
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
Instructions
- 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!
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Millie l Add A Little says
October 24, 2014 at 2:55 pmThis looks so lovely – fresh bread out of the oven is one of life’s great pleasures in my opinion!
Jenna says
October 24, 2014 at 6:34 pmI don’t see anything wrong with the old pictures. I do however, want to take a piece of that bread and dip in in olive oil. Looks so good!
Tieghan says
October 24, 2014 at 11:40 pmFirst, these photos are great, second, I have so been there. A LOT!! Haha!
Love this bread. Seriously sound awesome!
Olivia @ Olivia's Cuisine says
October 26, 2014 at 12:49 amThis looks absolutely exquisite! I’m afraid to make it because I know I won’t stop eating it!!!
Nisa says
October 28, 2014 at 8:59 amLooks delicious! Can I cook this in a oval 7 qt. crockpot?
Morgan says
October 28, 2014 at 9:30 amThanks, Nisa! I’ve never tried making it in an oval crock, but I don’t see why it would be an issue. Hopefully someone else who has tried it can give you a more definite answer!
Confused Cook says
January 28, 2016 at 4:01 pmI’ve never seen anything other than an oval crock…. What on earth was used in the original recipe?
Morgan says
January 28, 2016 at 7:23 pmThere are circular crocks as well =)
Karin Powers says
August 21, 2016 at 11:49 pmMorgan,
Sorry, I found this tasteless and heavy. Needs a bit more sugar and salt and rosemary in the bread.
Karin
Gayle Wild says
September 25, 2017 at 8:19 amCan you freeze this? Want to make as gifts but need to make ahead. Thanks
Kinara Fender says
October 11, 2017 at 2:45 pmI make it in my oval crockpot!
★★★★★
Tara says
November 2, 2014 at 1:22 amI was going to make this tomorrow, but I don’t see anywhere whether to cook on low or high. Sorry if I missed that info but please help.
Morgan says
November 3, 2014 at 9:18 amHi Tara– the temp is in step 5 =) it should be set to high.
Taline says
November 15, 2014 at 9:42 pmHow do you think this would go with white whole wheat flour instead?
Morgan says
November 16, 2014 at 10:30 amHonestly, I’m really not sure! I’d recommend using half whole wheat and half all purpose if possible, as that usually yields better results when baking breads. Whatever you wind up trying, let me know how it goes for you!
Alina says
November 22, 2014 at 7:15 pmI just made this as a test run pre-thanksgiving. HOLY MOLY. It is SO GOOD!! Thank you!
Morgan says
November 23, 2014 at 1:46 pmThanks, Alina! I’m so glad to hear it!
Gina says
January 31, 2017 at 3:39 pmhi there, what size pot did you use? I want to make this this weekend but have a 2 quart pot. please help
Jeni says
December 14, 2014 at 10:43 pmThis looks amazing and I’d like to make some as gifts to neighbors over the holidays. Do you think it would reheat well if gifted? Thanks for sharing your recipe!
Morgan says
December 15, 2014 at 9:29 amThanks, Jeni! I’m not positive how it would do if reheated, but I’d assume it would be fine. This bread is pretty forgiving so I can’t see it being an issue, as long as the bread was covered in foil and heated over a low temp so that the top didn’t burn or it didn’t overcook! It’s good at room temperature, too!
Jeni says
December 15, 2014 at 10:23 amThank you for your response! Can’t wait to try to the recipe!
Marie says
December 22, 2014 at 10:52 amHi Morgan – I just came across this recipe and was wondering if you think I could make this into rolls and bake in a regular oven at 375?
Morgan says
December 22, 2014 at 11:14 amI want to say yes, but I have never tried that before. I’d recommend that you start by putting 1 or 2 rolls in the oven to test, and save the rest of the dough in case it doesn’t turn out as imagined (and then you can tweak your cooking method), and if it works then you can throw the rest of them in there!
A.C. says
March 28, 2015 at 1:19 amWhole wheat bread flour version in the crock pot now. Using a large oval crockpot, and the loaf is thinner and longer, but it still works. The apartment smells delightful. Living in South Korea, finding ways to bake without an oven was necessary, since we have a small toaster oven and thats it.
Thank you so much for this recipe!
Brian says
April 15, 2015 at 5:35 pmRe: the olive oil herb dip
Seems like a lotta stuff for only 1/4 cup of oil. Is this right?
Molly Rodriguez says
July 25, 2015 at 9:55 pmSuch a great recipe! I have made it twice in one week. Who would have thought, bread in the crockpot? I wrote about my positive experience: http://healthykitchenhealthybudget.com/2015/07/26/crockpot-rosemary-bread/. Thanks!
Anne says
August 19, 2015 at 2:41 pmCan you use self-rising flour instead of the regular flour and yeast? This looks super yummy!!
Julie Meyers says
October 22, 2015 at 2:15 amBy chance, have you tried this recipe with gluten-free flour?
Sheila says
November 5, 2015 at 11:08 pmSince I don’t own a crock pot, can I make this delicious sounding recipe in a rice cooker?
Thank you!!
Veronica says
January 7, 2016 at 3:07 pmDo you have to put directly in the crockpot after the dough has risen an hour? Can you make and let rise and keep in the refrigerator until ready to use?
Janet Schooler says
January 31, 2016 at 9:42 pmMade this today. Cooked mine about 30 minutes longer by mistake. Consequently crust a little too hard. Would have been perfect otherwise. Still easy and delicious. First loaf I have ever made. Love Pinterest!. Thank you Morgan.
Sam @ Pixel Sprout says
February 11, 2016 at 11:54 amHoly cow! This looks amazing. I never knew you could make bread in a crockpot. Thanks for sharing 😀
Eva says
February 27, 2016 at 5:04 pmI tried making this and I followed exact times and measurements.
It came out almost doughy in the middle, even after crisping in the broiler.
Also, it crumbles apart when eating.
The flavor is on point though.
I’m guessing that maybe I should add a half hour to the crock pot time. Anyone else have a suggestion?
Jennifer says
March 26, 2016 at 10:21 amDid I miss where you said what size crock you use? I have to confess that I have several to choose from!
Kim powell says
May 4, 2016 at 3:01 pmIt’s in the crockpot now, can I peek in a hour or leave alone. I wanna see threw that dumb paper towel, lol.
Connie says
July 9, 2016 at 1:55 pmVery confused. I found this recipe under the heading: Very easy to make this bread gluten free. However, no where did I see or find gluten free directions. Are you suggesting that a simple switch to gluten free flours will be enough? Thanks for any response.
Morgan says
July 11, 2016 at 9:23 amI assume that someone else added the comment mentioning “gluten free” in a Pinterest post or something =/ unfortunately this bread is not gluten free.
rose russo says
August 1, 2016 at 12:06 pmI dumped the yeast 3x already. It never bubbles and I also made sure the water was 100-115.
The yeast packages say 1/4c warm water. Am i ready your recipe correctly…1-1/4 c of warm water?
Please reply.
Thanks
Rose
Morgan says
August 2, 2016 at 11:38 amIt might mean that your yeast is no longer active (AKA bad). The point of waiting for it to bubble is to test that the yeast will work in the bread– how old is the yeast that you were testing?
Jan says
September 7, 2016 at 10:09 amWhat size crock pot did you use? I have a small one (approx 1.5 qts) and a large one (6 qt). Should I invest in the medium (3 qt) size?
Stacey says
October 11, 2016 at 9:03 pmI love this idea. We tried it with gluten free flour and sadly it was not very good. I’ll have to do a bit of tweaking and see if I can make it work. Any suggestions you may have are welcome. Thanks for the great idea though! It was a fun project with my son.
Bobbie Jo says
December 23, 2016 at 11:10 pmI just tried it with Gluten-free flour as well. It’s very doughy and I followed the recipe perfectly. Did you tweak it at all to see if it’s better? If so let me know and I’ll try it again. Thank you.
Patricia says
November 21, 2016 at 12:51 pmCan i store the bread in the fridge after it has risen? I want to make it ahead of time and then serve it warm on Thanksgiving for the meal.
Cristee says
November 28, 2016 at 4:31 pmHi, This recipe looks so awesome! I can’t wait to try it. I was thinking of making it for some holiday gifts. Can you tell me if it’s freezable? I’d like to make a few ahead of time and freeze them before fore I give them as gifts.
Thanks,
C in Dallas
DAVID W JACKSON says
January 19, 2017 at 2:44 pmIs brown parchment paper becessary?
Gina says
January 31, 2017 at 3:41 pmhi there, what size pot did you use? I want to make this this weekend but have a 2 quart pot. please help
Morgan says
January 31, 2017 at 4:10 pmHi Gina,
I believe my crock pot is a 4 quart, and I’ve made this bread in a 3 quart before, but I never tried making it in a 2 quart. However, if you scale down the recipe slightly, I’m sure you could get a lovely smaller loaf out of your 2 quart pot!
Mimi says
March 25, 2017 at 8:04 amI made this recipe 2 weeks ago for a sick friend, and it was delicious, as written. Today I’m making it for a gathering of all my kids and grandkids. Thanks for a really great recipe.
Kate Maitland says
March 29, 2017 at 3:45 pmWould anyone roughly know the nutrition facts?
Thanks!
Emily says
May 19, 2017 at 8:36 amThis bread smelled so yummy when it was cooking! Unfortunately, turned out to be a bit of a flop for me, but it was my first bread making venture. I followed the directions, so I didn’t knead it at all. Perhaps I should have, because it didn’t rise very much. After two hours in the crock pot, it was still raw on the inside so I popped it in the oven. It had to cook for almost another hour before it was safe to eat. Unfortunately, it tasted quite bland. I like the idea of this recipe; I’ll try it again in the future with some tweaks.
★★★
Kinara says
June 7, 2017 at 1:39 amI’ve made this many times, sometimes subbing roasted garlic cloves or asiago for the rosemary. Fantastic!
★★★★★
Kinara Fender says
October 11, 2017 at 2:44 pmThis is my go-to bread recipe for company dinners and cozy fall days. I’ve omitted the rosemary and added roasted garlic cloves, chunks of asiago, etc. I find that my crockpot cooks hotter than most so I start the bread at high and lower to warm about halfway through.
★★★★★
Brenda says
September 17, 2018 at 8:35 pmMade this today in a 4 qt. Oval crock pot, I set my pot to warm put the dough to rise in it for 30 minutes. First time I made bread successfully. Loved it.
Cheryl says
December 14, 2018 at 11:11 pmI haven’t tried this recipe yet. I’m a little over 9200′ up in the Rockies. Any suggestions about how to tweak it so I can make it at this altitude?
Dodie says
December 23, 2014 at 9:26 pmI’m wondering if you’ve ever used the crock pot liners in place of parchment paper?
Terri Greenwald says
September 6, 2015 at 8:23 amthat was amazing. i hope you don’t mind i made a few changes. added 1/2c chopped kalamata olives in with the flour, and i used bread flour. i ran out of time for the crock pot so i did it in the oven on a hot baking stone (with another one in the oven, as well). heated oven to 400 then lowered it to 375 when i put the bread in and baked for 40minutes. also put an egg white wash on top with the rosemary and salt. we devoured it – thank you!
Morgan says
December 24, 2014 at 11:22 amI haven’t, but others have and said it turned out well!