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
In a large bowl, whisk together the flour, sugar, salt, and yeast. This ensures everything is evenly distributed.
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.
Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
Fold in the chopped olives and rosemary until evenly distributed throughout the dough.
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.
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!
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.