Prep Time: 5 mins | Cook Time: 45 mins | Rest Time: 5 hrs | Total Time: 50 mins | Yield: 12 Servings
Nothing beats warm bread paired with coffee! This Instant Pot Olive Oil, Rosemary No Knead Bread is my go-to recipe! It is very simple and very easy to make! The Instant Pot made this recipe very hassle-free! Try it now and taste perfection yourself. Enjoy!
Ingredients:
1 ½ c lukewarm water you may need 1-2 tbsp extra to get a perfect shaggy dough
¼ c extra virgin olive oil
1 tsp of sugar
1 ¼ tsp salt
1 ¼ tsp active dry yeast
3 c bread flour
2 tbsp fresh rosemary, plus for garnishing
Directions:
In a large mixing bowl, add lukewarm water, yeast, and sugar. Stir and cover the bowl with plastic. Allow it to rise for at least 10 minutes.
In a separate mixing bowl, add rosemary, flour, and oil. Whisk until well incorporated. Pour in the yeast water gradually and whisk every addition until well mixed.
Line with parchment paper to the bottom of your Instant Pot and apply cooking spray to it.
Put the prepared dough into the Instant Pot.
Cover and seal the Instant Pot, then press the “Normal” setting and cook for about 4 hours.
Prepare the oven and preheat to 225 degrees C or 450 degrees F.
Put a 3.5-quart Dutch oven inside the preheating oven.
Sprinkle flour on parchment paper, then place the dough on it. Form the dough into a ball.
Sprinkle rosemary over the ball of dough, then wrap it with a towel. Let it rise for 30 minutes.
Remove the Dutch oven from the oven, then place the dough in it. Sprinkle flour over the dough.
Cut the dough 1/2-inch deep on top 3 times.
Cover the Dutch oven, then put it back inside the oven and bake for about 30 minutes.
Remove the cover and bake for 15 more minutes at 450 degrees F.
Remove from the oven and allow it to rest for a few minutes at room temperature. Slice into even servings.
Serve warm and enjoy!
Note:
Make sure to let the dough rise at room temperature before baking it.
Nutrition Facts:
Serving: 1slice | Calories: 155 kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Sodium: 244mg | Potassium: 35mg | Vitamin A: 10IU | Calcium: 7mg | Iron: 0.3mg
Ingredients
- 1 ½ c lukewarm water you may need 1-2 tbsp extra to get a perfect shaggy dough
- ¼ c extra virgin olive oil
- 1 tsp of sugar
- 1 ¼ tsp salt
- 1 ¼ tsp active dry yeast
- 3 c bread flour
- 2 tbsp fresh rosemary, plus for garnishing
Instructions
In a large mixing bowl, add lukewarm water, yeast, and sugar. Stir and cover the bowl with plastic. Allow it to rise for at least 10 minutes.
In a separate mixing bowl, add rosemary, flour, and oil. Whisk until well incorporated. Pour in the yeast water gradually and whisk every addition until well mixed.
Line with parchment paper to the bottom of your Instant Pot and apply cooking spray to it.
Put the prepared dough into the Instant Pot.
Cover and seal the Instant Pot, then press the “Normal” setting and cook for about 4 hours.
Prepare the oven and preheat to 225 degrees C or 450 degrees F.
Put a 3.5-quart Dutch oven inside the preheating oven.
Sprinkle flour on parchment paper, then place the dough on it. Form the dough into a ball.
Sprinkle rosemary over the ball of dough, then wrap it with a towel. Let it rise for 30 minutes.
Remove the Dutch oven from the oven, then place the dough in it. Sprinkle flour over the dough.
Cut the dough 1/2-inch deep on top 3 times.
Cover the Dutch oven, then put it back inside the oven and bake for about 30 minutes.
Remove the cover and bake for 15 more minutes at 450 degrees F.
Remove from the oven and allow it to rest for a few minutes at room temperature. Slice into even servings.
Serve warm and enjoy!
Notes
Make sure to let the dough rise at room temperature before baking it. Nutrition Facts: Serving: 1slice | Calories: 155 kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Sodium: 244mg | Potassium: 35mg | Vitamin A: 10IU | Calcium: 7mg | Iron: 0.3mg
