Instant Pot Olive Oil Rosemary No Knead Bread Recipe

Homemade bread has an unbeatable charm—the warm, cozy aroma that fills the kitchen, the crackle of the crust, and the soft, chewy center. But the thought of kneading can be a deal-breaker, right? That’s why this Instant Pot olive oil rosemary no-knead bread is a total game-changer. It’s easy, practically foolproof, and doesn’t even require kneading. Plus, it’s infused with the earthy flavor of rosemary and the richness of olive oil, making every bite deliciously fragrant and flavorful.

A personal memory: how I fell in love with homemade bread

I’ll never forget the first time I tried making bread from scratch. I was intimidated by the idea of kneading and unsure if I’d end up with a brick or a loaf. But as I smelled that heavenly aroma wafting from the oven, I was instantly hooked. This no-knead bread has become my go-to since it doesn’t need any fancy techniques or elbow grease. The Instant Pot does the hard work, letting the dough rise perfectly. And with rosemary and olive oil, it tastes like something you’d buy from an artisan bakery—but straight from your own kitchen.

this RECIPE

The origin story of no-knead bread 🍞

The concept of no-knead bread was popularized by Jim Lahey, a New York baker, in the early 2000s. His method relies on a long fermentation process to develop gluten, creating a beautifully textured loaf without the need to knead. This technique has since been adapted for modern appliances like the Instant Pot, which can speed up the rising time with its “Yogurt” setting. Adding ingredients like olive oil and rosemary gives it a Mediterranean twist, transforming a humble loaf into something much more flavorful and aromatic.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Each ingredient in this bread recipe has a specific role, so let’s break it down:

• Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps with the structure and chewiness of the bread. If you only have all-purpose flour, you can use it, but the texture may be a bit softer.
• Active Dry Yeast: This is what gives the bread its lift, creating those beautiful bubbles in the dough. Just make sure your yeast is fresh; expired yeast can lead to a flat loaf. If you only have instant yeast, it’ll work as well, just skip the step of proofing it in water.
• Salt: This essential ingredient balances the flavors. Bread without salt tastes flat, so don’t skip it!
• Sugar: A small amount of sugar helps to activate the yeast, giving it a jumpstart in the rising process. It won’t make the bread sweet, just more balanced.
• Lukewarm Water: Water hydrates the flour and activates the yeast. Lukewarm (about 110°F) is perfect—not too hot, or it can kill the yeast.
• Fresh Rosemary: Rosemary brings a fresh, earthy flavor that pairs beautifully with olive oil. If you’re out, thyme or sage can work too, but rosemary really shines here.
• Extra Virgin Olive Oil: The olive oil gives the bread a rich, moist texture and adds depth of flavor. It also keeps the loaf softer for longer. You could use a neutral oil, but you’d miss out on the olive oil’s character.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you’ll need a few key tools. Here’s a rundown:

• Instant Pot: Using the “Yogurt” setting on an Instant Pot allows the dough to rise faster and more consistently. If you don’t have an Instant Pot, you can still make this bread—just let it rise in a warm spot for 8-12 hours or until it doubles in size.
• Dutch Oven: A heavy-duty Dutch oven with a lid is ideal for baking bread because it traps steam, giving you a crispy crust. A 3.5-quart Dutch oven works well for this recipe, but a larger one will work too.
• Parchment Paper: Parchment makes it easy to transfer the dough to the Dutch oven and prevents sticking. You can use a silicone baking mat as an alternative, but parchment makes cleanup easier.
• Sharp Knife: For slashing the top of the loaf. This step is optional but helps the bread expand in the oven, creating a lovely rustic look.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Here’s how to make this delicious no-knead bread, step-by-step. Let’s get baking!

1. Activate the yeast: Start by adding the sugar and yeast to lukewarm water. Stir it once, cover, and let it sit for about 10 minutes. When you come back, it should look frothy. If it doesn’t, your yeast might be old, so you might want to try fresh yeast for best results.
2. Mix the ingredients: In a large mixing bowl, combine the flour, olive oil, rosemary, and salt. Slowly pour in the yeast water while stirring. You may not need all the water—add it bit by bit until you get a shaggy, sticky dough. Avoid the temptation to add more flour; this dough is supposed to be a bit sticky.
3. Let it rise in the Instant Pot: Line your Instant Pot with parchment paper (enough to go up the sides) and spray it with a little oil. Place your dough in the Instant Pot, close the lid, and set it to the “Yogurt” setting on Normal for 4 hours. The dough should double in size and be dotted with bubbles.
4. Preheat the oven and Dutch oven: Preheat your oven to 450°F and place your Dutch oven inside to heat up for about 30 minutes. A preheated Dutch oven helps create that crispy crust.
5. Shape the dough: Flour a piece of parchment paper and transfer your dough onto it. Shape it into a tight ball (this doesn’t have to be perfect!). Sprinkle with a bit more rosemary and let it rest for 30 minutes covered with a towel.
6. Bake the bread: Carefully take the hot Dutch oven out of the oven and gently place the dough (still on the parchment) inside. Sprinkle a little flour on top, make a few slashes with a sharp knife, cover with the lid, and bake for 30 minutes. Then remove the lid and bake for an additional 10-15 minutes to deepen the crust color.
7. Cool and enjoy: Let the bread cool on a rack for at least 20 minutes before slicing. The hardest part is waiting, but trust me, it’s worth it!

Variations to try: making it your own

• Garlic and Herb: Add a few cloves of minced garlic along with the rosemary for a garlic-rosemary twist. It adds an extra layer of savory goodness!
• Cheese Lover’s Bread: Fold in some shredded Parmesan or Asiago into the dough for a cheesy rosemary loaf. The cheese will create little pockets of flavor throughout the bread.
• Whole Wheat Version: Swap out 1 cup of bread flour for whole wheat flour to add a slightly nutty taste and a bit more fiber. The texture will be denser but still delicious.
• Gluten-Free Option: Use a gluten-free flour blend designed for bread. Gluten-free dough won’t rise quite the same way, but the Instant Pot will still help boost its fermentation.
• Lemon and Herb Bread: For a refreshing flavor, add some lemon zest along with the rosemary. It brings a lovely brightness to the bread, perfect for spring or summer.

Serving and presentation ideas

This rosemary bread looks beautiful on its own, but if you’re serving it for a dinner party, you can brush a bit of olive oil over the top just before serving to add a nice sheen. Garnish with a sprig of rosemary for an extra touch. Serve warm slices alongside a bowl of olive oil and balsamic vinegar for dipping, or pair it with a hearty bowl of soup or a fresh salad.

Drink pairings

• Sparkling Water with Lemon and Herbs: Keep it simple and refreshing with sparkling water. Add a sprig of rosemary and a slice of lemon to echo the flavors in the bread.
• Iced Herbal Tea: A glass of iced rosemary or mint tea complements the bread’s herbaceous notes. If it’s cooler weather, go for a warm chamomile or lemon tea.
• Fresh Lemonade: The acidity and brightness of lemonade balances the richness of the olive oil in the bread. A touch of rosemary in the lemonade ties the flavors together beautifully.

Storing and reheating tips

This bread is best enjoyed fresh but will keep well for a couple of days. Wrap it in a kitchen towel and store it at room temperature for up to two days. For longer storage, wrap the loaf tightly in plastic wrap and freeze it for up to a month. To reheat, just pop a slice in the toaster or warm the whole loaf in a 350°F oven for about 10 minutes.

Adjusting the recipe for different serving sizes

This recipe makes a small to medium loaf, perfect for 4-6 people. If you’re cooking for a crowd, you can double the ingredients, but remember that the dough will need more rising space. Also, if you’re doubling, consider baking two smaller loaves to ensure they cook evenly.

Troubleshooting: common issues

If your bread isn’t rising enough, your yeast might be too old, or the water could have been too hot. A dense loaf often means there was too much flour, so don’t be afraid of sticky dough! And if the crust is too hard, reduce the baking time slightly.

Go ahead, give it a try!

There’s something so satisfying about baking your own bread, and this no-knead rosemary olive oil bread is the perfect recipe to get you started. It’s fragrant, comforting, and simple enough to fit into a busy schedule. I hope you give it a try and make it your own with any of the variations above. Let me know how it turns out—I’d love to hear about your baking adventures!

FAQs

1. Can I use instant yeast instead of active dry yeast?

Absolutely! You can use instant yeast in place of active dry yeast. If you do, you can skip the proofing step (where you let the yeast sit in water for 10 minutes). Just add the instant yeast directly to the dry ingredients. The bread should still rise beautifully!

2. What if I don’t have an Instant Pot?

No worries! You can still make this recipe without an Instant Pot. Just mix the dough as directed, then let it rise in a warm, draft-free spot for about 8-12 hours (or until it’s doubled in size). A slightly warm oven (about 75°F) or a sunny countertop works well.

3. Why is my dough so sticky?

This dough is supposed to be sticky and shaggy—that’s what gives no-knead bread its light texture. Avoid adding too much flour, as it can make the bread dense. If you’re struggling with stickiness, you can lightly flour your hands or use a little flour on the parchment paper when shaping.

4. How do I store leftover bread?

Store any leftover bread in a kitchen towel or a paper bag at room temperature for up to two days. For longer storage, wrap the bread in plastic wrap or foil and freeze it. To reheat, place in a 350°F oven for about 10 minutes or pop a slice in the toaster.

5. Can I add other herbs or ingredients to the bread?

Definitely! This recipe is versatile, and you can experiment with additional ingredients. Try adding garlic, shredded cheese, or even a mix of fresh herbs like thyme and basil. Just keep in mind that heavier ingredients (like cheese) might affect the texture slightly, but it will still be delicious!

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