Instant Pot Olive Oil Rosemary No Knead Bread Recipe

Who doesn’t love a warm, crusty loaf of bread fresh out of the oven? This Instant Pot Olive Oil Rosemary No-Knead Bread takes all the hard work out of bread-making without sacrificing flavor or texture. It’s a hands-off recipe that makes it easy to create a bakery-worthy loaf right in your own kitchen. The secret? Letting your Instant Pot do the bulk of the work, allowing the dough to rise to perfection while you go about your day. This bread is infused with earthy rosemary and a hint of fruity olive oil, giving it a Mediterranean flair that’s perfect for dipping, sandwiches, or just eating warm with a generous swipe of butter.

Let’s talk about that aroma as it bakes—your kitchen will smell like a cozy, rustic bakery. It’s the kind of bread that makes a Sunday afternoon feel a little bit magical.

this RECIPE

My first experience with no-knead bread

I remember the first time I tried a no-knead bread recipe. It felt like cheating! All my life, I’d believed good bread required hours of kneading and careful watching. But then I saw this technique where you could let time and a warm environment do all the work. I was skeptical but curious. My first loaf wasn’t perfect—I forgot to sprinkle flour before shaping, and it ended up sticking to the towel (learned that one the hard way!). But when I pulled that imperfect loaf out of the oven, it had a golden crust, a chewy texture, and a flavor that kept me sneaking “just one more slice.” From that moment, I was hooked on the magic of no-knead bread, especially when I discovered how easy it was to get even better results using my Instant Pot.

A little history: how no-knead bread became a sensation

No-knead bread took the baking world by storm thanks to Jim Lahey, a baker in New York City who developed a method to make high-quality bread without the traditional kneading. His approach relied on a long fermentation period, which naturally develops gluten in the dough. This “set it and forget it” style of bread-making inspired home cooks everywhere, especially those intimidated by traditional bread recipes. The idea spread quickly, and before long, people started adapting it with different herbs, flavors, and cooking methods. The Instant Pot variation brings the technique into the modern kitchen, speeding up the rise time and making it even easier.

Let’s talk ingredients: flavor, texture, and little tweaks

• Bread flour: Bread flour has a higher protein content than all-purpose flour, which gives this bread its chewy texture. You could substitute with all-purpose flour if needed, but the texture might be a bit softer.
• Active dry yeast: Yeast gives life to this bread, creating those beautiful bubbles and that fluffy rise. If you only have instant yeast, you can use it in the same quantity, just skip the 10-minute activation step.
• Salt: Essential for flavor, salt balances out the taste of the bread. Don’t skimp here, as it makes a big difference in taste.
• Sugar: Just a teaspoon helps to activate the yeast. If you don’t have sugar on hand, honey works as a great substitute and adds a subtle warmth to the flavor.
• Extra-virgin olive oil: This is where the Mediterranean magic comes in. Olive oil gives the bread a soft, moist crumb and a beautiful depth of flavor. If you’re out of olive oil, avocado oil is a good alternative, though it won’t have the same distinct taste.
• Fresh rosemary: The star of the show! Fresh rosemary adds an earthy aroma that makes this bread incredibly inviting. Dried rosemary works too, but use only half the amount since it’s more concentrated.

Essential kitchen tools: what you need and what you can skip

• Instant Pot: This is key for cutting down the rise time. The yogurt setting provides a warm environment that speeds up fermentation, resulting in that perfect bubbly dough. If you don’t have an Instant Pot, you can let the dough rise for 8-12 hours on the countertop instead.
• Dutch oven: The Dutch oven traps steam, creating a golden, crispy crust—essential for that bakery-quality finish. If you don’t own a Dutch oven, you could try a heavy oven-safe pot with a tight lid, but the results may vary slightly.
• Parchment paper: This will save you from any sticky situations (literally). It makes transferring the dough to the Dutch oven much easier and prevents sticking.

Step-by-step: how to make this no-knead bread

1. Activate the yeast: Start with lukewarm water in a large bowl—think bath temperature, not boiling. Add the sugar and yeast, give it a quick stir, cover, and let it sit for about 10 minutes. You should see a frothy layer forming on top; if not, your yeast might be expired.
2. Mix the dough: In a big bowl, combine flour, salt, rosemary, and olive oil. Slowly pour in the yeast water while mixing gently. Aim for a rough, sticky dough. If it’s too dry, add a tablespoon of water at a time until you reach the right consistency. It should look a bit “shaggy” and not smooth—don’t worry, it’ll smooth out as it rises!
3. Instant Pot rise: Line the bottom of your Instant Pot with parchment paper, then place your dough inside. Close the lid, press the yogurt button on the Normal setting, and set it for 4 hours. When you open the lid, you’ll see that the dough has doubled in size and is dotted with bubbles—just what you want!
4. Preheat and shape: While your oven preheats to 450°F, carefully transfer the dough onto a floured piece of parchment paper. Shape it into a round ball by gently tucking the edges underneath. Sprinkle extra rosemary on top for garnish and let it rest under a towel for about 30 minutes.
5. Bake: Carefully remove the preheated Dutch oven, place your dough inside, and put the lid on. Bake for 30 minutes with the lid on, then remove the lid and bake another 10-15 minutes to achieve that perfect golden crust. The smell at this point is irresistible!
6. Cool and enjoy: Let your bread cool on a wire rack before slicing. This helps it finish cooking and prevents it from becoming gummy. Once cool, slice and enjoy with butter, olive oil, or your favorite spread!

Variations to try

• Garlic and herb: Add 1-2 teaspoons of minced garlic to the dough along with rosemary for a punch of flavor.
• Cheese rosemary bread: Mix in ½ cup of shredded Parmesan or Gruyere for a cheesy twist that’s perfect for savory snacks.
• Gluten-free option: Use a gluten-free all-purpose flour blend, and consider adding 1-2 teaspoons of psyllium husk powder for better texture. Note that the rise might be slightly less dramatic.
• Whole wheat rosemary bread: Replace up to half the bread flour with whole wheat flour for a heartier loaf with a nutty flavor.

Serving ideas for your rosemary bread

This bread pairs wonderfully with so many meals. Serve it with a hearty soup or stew, like tomato basil soup or beef stew, to soak up those flavors. You could also slice it thinly, brush with olive oil, and toast it for crostini. For a Mediterranean twist, dip it in olive oil with a sprinkle of sea salt and cracked pepper, or make a simple bruschetta topping with diced tomatoes, basil, and garlic.

Drink pairings

For a meal, I’d recommend a crisp white wine like a Sauvignon Blanc, which complements the herbaceous notes of rosemary. If you’re in the mood for something heartier, a light red like Pinot Noir works well, especially if you’re serving the bread alongside a meat-based stew or pasta. And of course, you can’t go wrong with a bubbly drink like sparkling water or a light lager for a refreshing balance.

Storing and reheating tips

This bread keeps well at room temperature for up to 2 days. Just wrap it in a clean kitchen towel and store it in a bread box or loosely wrapped in foil (never plastic, as it makes the crust soft). For longer storage, slice and freeze in an airtight bag—just pop slices in the toaster to reheat. To refresh the whole loaf, place it in a 300°F oven for about 10 minutes.

Adjusting for different servings

To make a smaller loaf, halve the recipe and check it around 20 minutes into baking. For a larger loaf, you can 1.5x the ingredients and let it bake for an extra 10-15 minutes. Watch the crust color—if it’s golden brown, it’s probably done.

FAQs

1. Can I skip the Instant Pot?
Yes! Just let the dough rise on your countertop for 8-12 hours instead of using the Instant Pot.

2. What if my bread isn’t rising?
Check your yeast—make sure it’s fresh, and your water isn’t too hot (it should be warm, not boiling).

3. Do I need a Dutch oven?
A Dutch oven gives the best crust, but you can use a heavy oven-safe pot with a lid if needed.

4. Can I make this vegan?
It’s already vegan as-is! Just be sure to use vegan-friendly toppings if you’re serving it with spreads.

5. Why is my bread dense?
This can happen if your yeast isn’t active or if you didn’t let it rise enough. Make sure your dough has doubled in size before baking.

There you have it—a no-knead bread recipe that’s as easy as it is impressive. I hope you give it a try and make it your own! Happy baking! 🥖

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