Rosemary Olive Oil Crock Pot Bread, Take 2! Plus a recipe for Olive Oil Herb Dip - Host The Toast (2024)
by Morgan60 Comments
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As I write this post, there is a photo over on the right-hand side of the blog, staring me in the face, right down into the depths of my soul. It's a photo that I am totally not proud of in any way, shape or form. It's a photo that I have GOT to get rid of already before it drives me crazy.
By the time you read this, it will hopefully be gone, but just know that my previous pictures for Rosemary Olive Oil Crock Pot Bread were dead ugly. I'm talking embarrassingly ugly. (If you don't believe me, you can just check here. I'm going to make a new first photo, but if you scroll down just a tad, you'll see what I mean.)
Despite the fact that the pictures werenot my best by a longshot, that recipe has wound up being one of my most popular recipes of all time. How? Why? I have no idea. But luckily people have decided to give it a chance, because it has gone over really well with the people who've made it!
Now I'm finally giving the recipe the respect it deserves with (hopefully) moreappetizingnew pictures.
Now, you might find yourself asking, "What's so wonderful about this bread that you had to maketwoposts dedicated to it?"
Well, it's partially the crisp crust, and partially the very tender inside. Oh, and we can't forget about the rosemary and olive oil flavor that makes it a great pair with soups, salads, or pasta. Oh! It's also vegan! Oh, oh! It's also really easy to make, which earns it an automatic 5000 awesomepoints, of course!
I'm getting a little too excited about this.
As I mentioned in my last post, you don't need a stand mixer to make Rosemary Olive Oil Crock Pot Bread. You don’t have to heat your house up on hot days, nor do you have to use up oven space while you prepare dinner, but you'll still have a delicious loaf of bread to accompany your meal. You don't need a bread making machine. You don't need to have any previous bread-making experience-- I'm telling you, you can make this!
I also whipped together an Olive Oil Herb Dip for your bread that takes just a couple of minutes and tastes just like the kind you get at your favorite Italian restaurant. Yes, that dip. You know you love that dip. Who doesn't?
Maybe I'm projecting there, but truly, these recipes are winners. Try them yourself and see what all the hype is about!
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4.5 from 6 reviews
Author:Morgan
Total Time:3 hours 35 minutes
Yield:61x
Print Recipe
Ingredients
UnitsScale
For the bread:
3 ½cups all purpose flour
1 packet dry active yeast (2 ¼ teaspoons)
1 ¼cups warm water
¼cup 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
You will also need:
Parchment paper
Paper towels
Crock Pot
For the Dip:
3 cloves fresh garlic, minced
½ teaspoon fresh rosemary, chopped
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon kosher salt
Red pepper flakes, to taste
1 teaspoon Parmesan cheese, grated
¼cup extra virgin olive oil
Instructions
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 (½ 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 few minutes to get a crunchier, darker crust. Watch the bread the whole time to ensure that it does not burn.
Let cool before slicing. As the bread cools, combine all of the dip ingredients in a bowl or dish and mix well. Serve the bread warm with the Olive Oil Herb Dip!
directions. Place the oil and the rosemary (or basil) in the insert of the slow cooker.Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
Instead, try coating the insert with a thin layer of softened butter, olive oil, coconut oil, or a vegetable oil like canola or grapeseed. Then proceed with the recipe and rest assured that the food won't stick. It's pantry-friendly, too.
Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too!
Fill your slow cooker halfway with water and set to the low setting (which will heat the water to about 200ºF). Put the lid on upside down, lay a dishtowel on top, then set your bowl of dough on top. The radiant heat from the hot water will help the bread rise.
Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
All cooking oils have what is called a "smoke point," the temperature at which the oil starts to break down and smoke. And where there's smoke, there will soon be fire. This is why extra virgin olive oil, which has a low smoke point of 350°F to 410°F, shouldn't be used for high heat cooking, especially frying.
For a lot of people, the concern is one of health, specifically that olive oil, with its relatively low smoke point of 325 to 375°F (165 to 190°C), degrades more than other oils when exposed to high heat.
Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc.
If subbing in self-rising flour for all-purpose flour, simply omit the baking powder and salt called for in the recipe; if the recipe calls for baking soda, leave that in — you'll need it to enhance rising and browning.
Add toppings: A simple blend of fresh garlic, rosemary, thyme, and basil is a favorite, but I have plenty of focaccia topping suggestions listed below. No matter which topping you use, drizzle olive oil all over the surface. Bake: Bake until golden brown.
Gently press your finger into the dough on the top. If the dough springs back quickly, it's underproofed.If it springs back very slowly, it's properly proofed and ready to bake. Finally, if it never springs back, the dough is overproofed.
If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.
Once the dough is shaped into a loaf, its ready for baking. There's no need for further rising. You can shape the dough into a nice tight ball and put it right into the preheated Dutch oven. Bake, covered, for 30 minutes, then uncover and bake for 10 more minutes.
Place herb and oil in a heatproof mason jar, and place in a slow cooker with a couple of inches of water. Do not put on the slow cooker lid. Put on 'keep warm' and leave for a couple of hours (or overnight if needed). If using fresh herb, keep the lid off the jar to allow the water to evaporate away from the oil.
In your slow cooker, combine the decarboxylated cannabis and your chosen carrier oil. Stir well to make sure all the cannabis is completely submerged in the oil. Set the slow cooker to the lowest temperature and allow the cannabis to infuse in the oil for 4 to 6 hours, stirring occasionally.
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