Slow Cooker Olive Bread
Combine flour, instant yeast, and Parmesan, then sprinkle in garlic and olives while mixing to avoid clumping.
Add water and stir until you have a sticky dough. Cover with plastic and let sit for an hour and a half.
Sprinkle cornmeal onto some parchment and transfer the dough onto it.
Form into a round and cover with plastic, then allow to sit an additional half hour.
Remove plastic and transfer dough to a crock pot on the parchment.
Place paper towels over the slow cooker and cover with lid, then cook on high for 2 hours.
For a crustier bread, bake an additional 15 minutes in the oven at 400 F. Cool on rack and serve!
This no-knead olive bread with Parmesan is an easy and low-stress way to make your own bread!