This Crockpot Rosemary Olive Oil Bread is crusty on the outside, soft and fluffy on the inside, and packed with flavor. The best part? No fancy kneading or special bread-baking skills needed! The slow cooker does all the hard work, and your house will smell amazing while it cooks. Perfect for dunking in soup, serving with pasta, or just slathering with butter. Let’s get baking!
What You’ll Need
Ingredients:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ tsp salt
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 ¼ cups warm water (about 110°F)
- 2 tbsp olive oil (plus extra for brushing)
- 1 tsp honey
Pro Tips
✔ Water temp matters! If it’s too hot, it’ll kill the yeast. Too cold, and it won’t rise properly. Aim for 105-110°F.
✔ Let it rise long enough. Don’t rush the dough—give it time to double in size.
✔ Crispier crust? Pop the bread under the broiler for a few minutes after slow cooking.
✔ Love garlic? Add a minced clove to the dough for extra flavor!
✔ Want a stronger rosemary taste? Use more fresh rosemary or mix in a bit of dried rosemary too.
Tools You’ll Need
- Large mixing bowl
- Wooden spoon
- Measuring cups & spoons
- Parchment paper
- Clean kitchen towel
- 4-6 quart slow cooker
Substitutions & Variations
- Flour: Swap all-purpose for bread flour for a chewier texture.
- Rosemary: Try thyme, oregano, or Italian seasoning.
- Honey: Use sugar or maple syrup instead.
- Extra flavor: Mix in shredded cheese, roasted garlic, or chopped olives.
Make-Ahead Tips
- Mix the dough the night before and let it rise in the fridge overnight. Bring to room temp before cooking.
How to Make It
1. Mix the Dough
In a large bowl, combine flour, yeast, salt, and rosemary. Stir in warm water, olive oil, and honey until a shaggy dough forms.
2. Let It Rise
Cover the bowl with a clean kitchen towel and let the dough rise for about 1 ½ – 2 hours, until doubled in size.
3. Shape the Dough
Turn the dough onto a floured surface, gently shape it into a ball, and place it on a piece of parchment paper.
4. Cook in the Crockpot
Place the dough (on parchment paper) into the slow cooker. Cover and cook on HIGH for 2 – 2 ½ hours until the bread is firm and sounds hollow when tapped.
5. Crisp It Up (Optional)
For a crispier crust, place the bread under the broiler for 2-3 minutes until golden brown.
6. Let It Cool & Enjoy!
Once the bread is done, carefully lift it out of the slow cooker using the parchment paper. Let it cool on a wire rack for at least 15-20 minutes before slicing.
Leftovers & Storage
- Store at room temp in an airtight bag for up to 3 days.
- To freeze, wrap in plastic wrap and foil, then freeze for up to 3 months.
- Reheat in the oven at 300°F for 10 minutes to freshen it up.
Time to Bake!
This bread is so easy and so worth it—perfect for dipping, toasting, or just eating warm with butter. Give it a try and let me know how it turns out in the comments! Did you add any fun twists? 🍞✨
