2 tablespoons fresh rosemary, chopped, plus more for sprinkling
3 ¾ cups all-purpose flour (470 g), plus more for dusting
Nutrition Info
Calories 242
Fat 5g
Carbs 41g
Fiber 1g
Sugar 0g
Protein 5g
How to Make It
1. Step
In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
2. Step
Add the salt, olive oil, and rosemary. Mix well.
3. Step
Slowly add the flour and mix with a wooden spoon until well combined.
4. Step
Knead the dough for at least 10 minutes, until it is no longer sticky.
5. Step
Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
6. Step
Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
7. Step
Lift the parchment paper to remove the dough from the slow cooker.
8. Step
Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
9. Step
Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
10. Step
Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
11. Step
Preheat the oven to 500°F (260°C).
12. Step
Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
13. Step
Bake for 5-10 minutes, until the crust is golden brown.
