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Crockpot Olive & Rosemary Bread

May 18, 2026

Straight from our Nourish Navigator, this crockpot bread is easy and hands-off! Experiment with different herbs and flavors as you wish.

INGREDIENTS

  • 3 cups all purpose flour

  • 1 tbsp. sugar

  • 1 tsp. sea salt

  • 2 1/4 tsp. active dry yeast

  • 1 1/14 cup lukewarm water

  • 1/4 cup olive oil

  • 1/2 cup chopped and pitted kalamata olives

  • 2 tbsp fresh rosemary, finely chopped

INSTRUCTIONS

  1. In a large bowl, whisk together the flour, sugar, salt, and yeast. This ensures everything is evenly distributed. 

  2. Add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms. *If the dough feels too sticky, add a tablespoon of flour at a time until it becomes manageable. 

  3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. 

  4. Fold in the chopped olives and rosemary until evenly distributed throughout the dough.

  5. Place the dough back into the bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until it has doubled in size. 

  6. Shape the dough into a round loaf and place it on a piece of parchment paper that fits your slow cooker. This makes transferring easy!

  7. Cover and cook on high for 2 hours, or until the bread is golden and sounds hollow when tapped. *Resist the urge to peek. Keeping the lid on ensures even cooking. 

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