This Rosemary Olive Oil Crock Pot Bread has the same flavors as the Macaroni Grill favorite, but is made in the Crock Pot so you don't have to heat up the whole house. Best of all, it's extremely easy to make, and you don't even need a stand mixer!
Recipe by Morgan on May 29, 2013
Prep time: PT1H35M
Cook time: PT2H
Total time: PT3H35M
Rating
3.5 stars ( reviews)
Ingredients
3 1/2 cups all purpose flour
1 packet dry active yeast (2 1/4 teaspoons)
1 1/4 cups warm water
1/4 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
Parchment paper
Paper towels
Crock Pot
Categories
Bread
Steps
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 3 - 5 minutes to get a crunchier, darker crust.
Let cool before slicing. Serve with extra olive oil drizzled on top.
Reviews
maria on 2014-01-28 (1 stars): I'm sorry to say this came out terrible. The dough wasn't smooth, kinda flour-ery. I had high hopes .Not sure I want to try it again. I loved the idea though.
Karen on 2014-07-09 (4 stars): I have made this bread once and am about to make it again. This bread is very tasty! It tastes best while still warm dipped in olive oil and herbs like in some Italian restaurants. I followed directions completely with the exception of wanting it to have a saltier flavor, so I added the whole tsp of salt into the bread and sprinkled some on top before it started baking. I lightly brushed the top with some olive oil after placing it in the crock pot, and that helped the top brown slightly. Great way to make bread in the summer without heating up the house!!! Thanks for sharing a great bread recipe!
Wendy on 2017-08-27 (4 stars): Made this yesterday. I didn't have parchment paper so I sprayed some foil. Worked excellent and the bread turned out great. My first time making bread in the crock pot. Will definitely be making this one again.
Gabrielle on 2020-04-14 (5 stars): I had to make this recipe with Cup 4 Cup gluten free flour. It was so nice to eat bread again. The texture was nearly perfect and it tasted so good. I'm going to have to refrain from making it every week!
