Description
A comforting and forgiving bread made effortlessly in a slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons salt
- 1 1/2 cups warm water
- 1/4 cup olive oil
- Herbs (like rosemary or thyme) for topping
- Coarse sea salt for sprinkling
Instructions
- In a large bowl, combine flour, yeast, and salt. Mix with a spoon until evenly distributed.
- Add warm water and 2 tablespoons of olive oil, mixing until a sticky wet dough forms.
- Cover the bowl with a towel and let it rise for 1-2 hours or until doubled in size.
- Grease the bottom of the slow cooker with olive oil.
- Pour the dough into the slow cooker, spreading it out evenly.
- Drizzle with remaining olive oil, sprinkle with herbs and sea salt, and press dimples into the dough.
- Cover and cook on low for 2-3 hours until cooked through and golden on top.
- Let cool slightly before slicing and serving.
Notes
Leftovers can be stored in an airtight container for up to a week. Reheat in the oven for the best results.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Bread
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg