Rosemary Sea Salt Bread

Make this delicious bread in a slow cooker. It's great for bruschetta, sandwiches, or just dipped into olive oil.

Serves: 8Hands-on: 30 minutesTotal: 3 hours 50 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1 tsp. sugar
  • 2¼ tsp. dry active yeast
  • 1¼ cups warm water
  • 3½ cups, plus 1 Tbsp. all-purpose flour, divided
  • ½ tsp. kosher salt
  • ½ tsp. white pepper
  • 2 Tbsp. chopped fresh rosemary, divided
  • 3½ Tbsp. olive oil, divided
  • 1½ tsp. sea salt

Directions

  • Mix together the sugar and yeast in a small bowl. Add the water and let sit for 5–10 minutes or until foamy.
  • In a large bowl, mix 3 cups flour, kosher salt, pepper, and half of the rosemary together. Add the yeast mixture and 2½ tablespoons olive oil; stir well.
  • Sprinkle a ½ cup flour on a flat work surface and knead the dough for 5–10 minutes or until smooth.
  • Grease a large bowl with 2 teaspoons olive oil.
  • Place the dough in the bowl, and roll it around so that itʼs completely covered in oil. Place a clean dish towel over the bowl, and let rise in a warm area for 1 hour.
  • Punch the dough down and let rise again for another 20 minutes.
  • Cut a piece of parchment paper large enough to cover the inside of a 6-quart or larger oval slow cooker. Grease the parchment with 1 teaspoon olive oil and place in slow cooker. Place dough on top of parchment paper. Sprinkle with sea salt and remaining 1 tablespoon flour.
  • Cover and cook on high for 2 hours.
  • Preheat broiler. Place bread on a baking sheet. Broil until browned, about 3–5 minutes. Place bread on wire rack and let cool completely before serving.

Recipe Information

Serves: 8

Ingredients

  • 1 tsp. sugar
  • 2¼ tsp. dry active yeast
  • 1¼ cups warm water
  • 3½ cups, plus 1 Tbsp. all-purpose flour, divided
  • ½ tsp. kosher salt
  • ½ tsp. white pepper
  • 2 Tbsp. chopped fresh rosemary, divided
  • 3½ Tbsp. olive oil, divided
  • 1½ tsp. sea salt

Directions

  • Mix together the sugar and yeast in a small bowl. Add the water and let sit for 5–10 minutes or until foamy.
  • In a large bowl, mix 3 cups flour, kosher salt, pepper, and half of the rosemary together. Add the yeast mixture and 2½ tablespoons olive oil; stir well.
  • Sprinkle a ½ cup flour on a flat work surface and knead the dough for 5–10 minutes or until smooth.
  • Grease a large bowl with 2 teaspoons olive oil.
  • Place the dough in the bowl, and roll it around so that itʼs completely covered in oil. Place a clean dish towel over the bowl, and let rise in a warm area for 1 hour.
  • Punch the dough down and let rise again for another 20 minutes.
  • Cut a piece of parchment paper large enough to cover the inside of a 6-quart or larger oval slow cooker. Grease the parchment with 1 teaspoon olive oil and place in slow cooker. Place dough on top of parchment paper. Sprinkle with sea salt and remaining 1 tablespoon flour.
  • Cover and cook on high for 2 hours.
  • Preheat broiler. Place bread on a baking sheet. Broil until browned, about 3–5 minutes. Place bread on wire rack and let cool completely before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium510mg
Total Carbohydrate44g
Dietary Fiber2g
Sugars1g
Protein6g