Slow Cooker Olive Bread Recipe

No knead Olive Bread Recipe - easy to make and filled with salty kalamata olives and garlic. This delicious rustic loaf made in the slow cooker is simple and delicious!

👩🏻‍🍳 Olive Bread Recipe Back Story

I admit it - I don't have the patience to bake my own bread. All the kneading, and the rising, and the fuss...I just don't have that kind of time or energy.

But what's better than fresh-baked bread on your dinner table? Nothing! EXCEPT maybe fresh-baked bread that was super-easy to make and required NO KNEADING at all!

So when someone told me that it was possible to bake bread without any kneading, and using a slow cooker, I was absolutely interested!

The basic technique for slow cooker bread is to combine the flour with quick-rising yeast and water,  let it rest, form it into a round and let it rest again, then place it in the slow cooker on high.

Believe it or not, you can make really good bread that way! And you can add all sorts of mix-ins for interesting combinations. For this loaf, I chose Kalamata olives and Parmesan cheese. So yummy!

I love the texture of bread that this technique yields. It is a little denser than bread made in a more traditional way, but it is not heavy or overly chewy and it is way better than store-bought!

🥘 Ingredients Needed

For a complete list of ingredients for this olive bread recipe, please refer to the recipe card at the bottom of this post.

• bread flour - bread flour will give you the best texture but you can use all-purpose flour in a pinch.
• instant or quick rise yeast - great for getting quick results!
• garlic - a little bit of zing.
• Kalamata olives - adds great texture and flavor.
• Parmesan cheese - keeps the bread from drying out and adds a nutty flavor.
• cornmeal (optional) - use to keep your dough from sticking to the parchment paper.

🔪 Instructions

Please note: This is an overview of the instructions. You'll find the complete instructions in the recipe card at the bottom of this post.

1. Combine the flour and yeast in a large bowl. Add the garlic, chopped olives, and Parmesan cheese and combine.
2. Add the water and combine with the flour mixture. Cover the bowl and allow to sit for 1 and ½ hours.
3. On a large piece of parchment paper, sprinkle flour or cornmeal to prevent sticking.
4. Remove the dough from the bowl and place on the parchment, mold into a round and cover again. Allow to rest for ½ hour.
5. Heat the slow cooker to high. Carefully then pick up the parchment paper and transfer the loaf to the slow cooker. Place paper towels on top of the slow cooker, and the lid over the towels.
6. Cook on high for 2 hours. Cool on a rack before slicing.

👪 FAQs

💭 Top Tips

Another advantage to making slow cooker bread is that it leaves your oven free for other things, which is perfect for holiday meals or get togethers when you have lots of other things that need time in the oven.

💡 Serving Suggestions

Isn't this bread in the slow cooker easy to make? I think so too! If you're wondering what to serve with it - here are my favorites!

• This healthier twist on spaghetti has some hidden vegetables that make it better for you and taste better too!
• Eggplant Parmesan - made in the air fryer it eliminates a lot of the fat from frying. The slow cooker bread goes great with this meal!
• If you love Tex-Mex, then a Doritos Casserole is another great choice to serve with this olive bread recipe! With layers of chips, cheese, beans and salsa, it's a favorite even the kids gobble up!

🍞 More Bread Recipes

Looking for a yummy, easy to make bite? These pretzel bites with olive and Parmesan are seriously good. The hardest part of this recipe? Not eating them all yourself! YUMMY!

Loving this recipe? Then be sure and try this one for Slow Cooker Bread - it has Parmesan cheese and garlic - it's just so good!

This recipe for homemade artisan bread has step by step instructions if you're a beginner and looking to expand upon your bread making abilities!

Check out this story on how to make this Slow Cooker Olive Bread Recipe!

Slow Cooker Bread

Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!

📋 Recipe Card

Easy Slow Cooker Olive Parmesan Bread

Recipe Author: Kristin

No kneading required! You have to try this delicious and super-easy way to prepare fresh-baked bread!

4.88 from 16 votes

Print Recipe Pin Recipe Save Recipe Saved! Share by Email

Prep Time 15 mins

Cook Time 2 hrs

Resting Time 2 hrs

Total Time 4 mins

Course Appetizer, Side Dish

Cuisine American, Italian

Servings 8 People

Calories 203 kcal

Ingredients

  

1x2x3x

• ▢ 3 cups bread flour
• ▢ 1 teaspoon instant yeast quick rise
• ▢ ¼ cup Parmesan cheese grated
• ▢ 1 tablespoon garlic minced
• ▢ ⅔ cup Kalamata olives diced
• ▢ 1 cup water
• ▢ cornmeal or additional flour to prevent sticking

Cook ModePrevent your screen from going dark

Instructions

 

• In a large bowl, combine the flour, instant yeast and Parmesan cheese.
  3 cups bread flour, 1 teaspoon instant yeast, ¼ cup Parmesan cheese
• Sprinkle in the garlic and olives while mixing to prevent clumping.
  1 tablespoon garlic, ⅔ cup Kalamata olives
• Add water and stir until all of the flour mixture has been incorporated (dough will be very sticky).
  1 cup water
• Cover the bowl with plastic wrap and allow to sit for 1 and ½ hours.
• On a large piece of parchment paper, sprinkle flour or cornmeal to prevent sticking. Remove the dough from the bowl and place on the parchment paper, then mold into a round and cover with plastic wrap. Allow to sit for ½ hour.
  cornmeal
• Remove the plastic wrap from the dough. Heat the slow cooker to high, then pick up the parchment paper and use it to transfer to the slow cooker. Lower the parchment paper into the slow cooker and tuck or cut to fit under the lid.
• Place paper towels on top of the slow cooker, then place the lid over the towels.
• Cook on high for 2 hours, then remove.
• If more of a brown crust is desired, bake at 400 degrees in the oven for 15-20 minutes (optional).
• Cool on a rack before serving.

Notes

• A great advantage to this bread is that it leaves your oven open, which means you can prepare multiple dishes at the same time.
• Store this bread in a paper bad but cover the cut end with plastic wrap. Don't keep the bread in the fridge to prevent drying out. Or, if you want to keep the bread for a longer period of time, it can be stored in the freezer.

Video

Nutrition

Calories: 203kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Cholesterol: 2mg | Sodium: 229mg | Potassium: 65mg | Fiber: 1g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 0.5mg

Like this recipe?Sign up here for my email list and receive new recipes to your inbox, plus a FREE recipe ebook!

Update Notes: This post was originally published in August 2013, but was republished with tips, step by step photos, and a recipe change in July 2019.

Check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!

Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.

Happy cooking!