Instant Pot Olive Oil Rosemary No-Knead Bread Recipe

Introduction

This Instant Pot Olive Oil Rosemary No Knead Bread is a wonderfully aromatic and crusty loaf that’s incredibly easy to make. Using the Instant Pot for the rise speeds up the process while the Dutch oven baking gives it a perfect crust. It’s a comforting homemade bread with fresh rosemary and olive oil that’s sure to impress.

Ingredients

• 3 cups bread flour
• 1 ¼ teaspoons active dry yeast
• 1 ¼ teaspoons salt
• 1 teaspoon sugar
• 1 ½ cups lukewarm water (plus 1–2 tablespoons extra if needed)
• 2 tablespoons fresh rosemary, plus extra for garnishing
• ¼ cup extra virgin olive oil

Instructions

1. Activate the Yeast: In a large bowl, mix the lukewarm water, sugar, and yeast. Stir once, cover, and let rest for about 10 minutes until a frothy layer appears on top, indicating the yeast is active.
2. Mix the Dough: In a separate large bowl, combine the flour, olive oil, rosemary, and salt. Gradually add the yeast mixture while stirring until the flour is fully incorporated. Aim for a rough, sticky, shaggy dough and avoid overmixing.
3. First Rise in the Instant Pot: Line the bottom of your Instant Pot with parchment paper, extending up the sides, and lightly oil the parchment. Place the dough inside, close the lid (do not seal), and select the “Yogurt” setting on Normal for 4 hours. The dough should become bubbly and double in size.
4. Preheat the Oven and Dutch Oven: About 30 minutes before the dough finishes rising, preheat your oven to 450°F with the Dutch oven inside to get it thoroughly heated.
5. Shape the Dough: Flour a new piece of parchment paper and carefully transfer the dough onto it. Shape into a tight ball by folding the edges underneath. Dust your hands with flour if needed to prevent sticking. Sprinkle rosemary leaves on top.
6. Rest and Transfer: Cover the shaped dough with a towel and let it rest for 30 minutes while the oven preheats. Remove the hot Dutch oven from the oven, take off the lid, and gently place the dough (on the parchment) into the pot.
7. Score and Bake: Make 2-3 shallow slashes on the dough’s surface with a sharp knife to help it expand evenly. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 10-15 minutes until the crust is golden and crisp.
8. Cool and Enjoy: Carefully remove the bread from the Dutch oven and cool on a wire rack for at least 20 minutes before slicing to allow the crumb to set properly.

Tips & Variations

• If your dough feels too dry, add an extra tablespoon of lukewarm water gradually until you get a sticky, shaggy consistency.
• Try adding a pinch of garlic powder or parmesan cheese for a flavor twist.
• Use dried rosemary if fresh isn’t available, but reduce the quantity slightly as dried herbs are more concentrated.
• For a softer crust, brush the top with olive oil right after baking.

Storage

Store the bread at room temperature wrapped in a clean kitchen towel or in a paper bag for up to 3 days. To keep it longer, slice and freeze portions in airtight bags for up to 2 months. Reheat slices in a toaster or oven to restore crustiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture may be slightly less chewy and the rise might not be as high due to lower gluten content.

Do I have to use the Instant Pot for rising?

No, you can let the dough rise at room temperature in a covered bowl for about 2 hours or until doubled in size, but using the Instant Pot’s yogurt setting guarantees a warm, controlled environment and consistent results.

Instant Pot Olive Oil Rosemary No-Knead Bread Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

This Instant Pot Olive Oil Rosemary No Knead Bread recipe combines the convenience of slow dough rising in the Instant Pot with the classic baking results of a Dutch oven. Featuring fragrant fresh rosemary and rich extra virgin olive oil, this easy no-knead bread boasts a crisp crust, tender crumb, and lovely herbal aroma, perfect for homemade artisan-style bread without the fuss.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours
• Yield: 1 medium loaf (about 8 servings) 1x
• Category: Bread
• Method: Instant Pot and Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 cups Bread Flour
• 1 ¼ teaspoon Active Dry Yeast
• 1 ¼ teaspoon Salt
• 1 teaspoon Sugar
• 1 ½ cup Lukewarm water (plus 1–2 tbsp extra if needed for shaggy dough)
• 2 tablespoon Fresh Rosemary (plus extra for garnishing)
• ¼ cup Extra Virgin Olive Oil

Instructions

1. Activate the Yeast: Start by mixing lukewarm water, sugar, and active dry yeast in a large bowl. Stir once, cover, and let it rest for about 10 minutes until a frothy layer forms on top, indicating the yeast is active and ready.
2. Mix the Dough: In a large bowl, combine bread flour, salt, fresh rosemary, and olive oil. Gradually pour in the yeast mixture while stirring until the flour is fully incorporated. Aim for a sticky, shaggy dough without overmixing; the dough should feel rough and a bit messy for the best texture.
3. First Rise in the Instant Pot: Line the bottom of your Instant Pot with parchment paper, allowing it to rise up the sides, and lightly oil the paper. Place the dough into the Instant Pot, close the lid without sealing, and select the ‘Yogurt’ function on Normal for 4 hours. The dough should double in size and develop bubbles.
4. Preheat Oven and Dutch Oven: Around 30 minutes before the end of the rise, preheat your oven to 450°F (230°C) with a Dutch oven inside to get it hot and ready for baking.
5. Shape the Dough: Lightly flour a fresh piece of parchment paper and transfer the risen dough onto it. Shape the dough into a tight ball by folding the edges underneath. If sticky, dust your hands with flour. Sprinkle some fresh rosemary leaves on top for added aroma.
6. Rest and Transfer: Cover the shaped dough loosely with a towel and let it rest for about 30 minutes while the oven continues to preheat. Then carefully remove the hot Dutch oven, take off the lid, and place the dough with the parchment paper into the pot.
7. Score and Bake: Using a sharp knife, make 2-3 shallow slashes on the dough’s surface to allow controlled expansion. Cover with the lid and bake for 30 minutes. Remove the lid and bake an additional 10-15 minutes until the crust is golden brown and crisp.
8. Cool and Enjoy: Carefully lift the bread out of the Dutch oven and transfer it to a wire rack. Let it cool for at least 20 minutes before slicing to allow the crumb to set and avoid doughiness.

Notes

• Use bread flour for optimal gluten development yielding a better crust and texture.
• Ensure water is lukewarm (about 100-110°F) to activate yeast effectively without killing it.
• The dough will be sticky and shaggy—resist the urge to add too much flour.
• The Instant Pot ‘Yogurt’ function creates a warm environment perfect for a slow, steady rise.
• Preheating the Dutch oven is key to achieving a crispy crust with this no-knead bread.
• Scoring the bread allows the bread to expand without cracking unpredictably during baking.
• Cool bread completely before slicing for best texture and crumb formation.

Keywords: Instant Pot bread, no knead bread, rosemary bread, olive oil bread, homemade bread, artisan bread, easy bread recipe