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Quick and Easy Crockpot Olive Bread

Easy olive bread made in the crockpot with a soft centre and crunchy crust
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Prep Time 1 hour 35 minutes
Cook Time 2 hours
Total Time 3 hours 35 minutes

Ingredients
  

  • 3 1/2 cups all purpose flour
  • 2 1/4 tsp of dry active yeast or one packet
  • 1 can sliced black olives drained
  • 3 tbsp extra virgin olive oil plus more for drizzling
  • 1 tsp sugar
  • 1/2 tsp salt,
  • rock salt for sprinkling

Instructions
 

  • In a large bowl, mix together the water, yeast and sugar. Let it sit for 10 minutes. It should become bubbly.
  • Stir in the salt (1/2 tsp), the drained olives, the extra virgin olive oil, and all of the flour. Mix until fully combined. Work together with your hands, if necessary. You may need to wet your hands with plain warm water for some added moisture.
  • Lightly grease a large bowl and place the dough inside. Cover it with a kitchen towel and leave it in a warm, draft-free area. Let it sit and rise for 1 hour.
  • Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.
  • Set the crock pot to high and line it with parchment paper, making sure it’s covered to the top. Place the dough in the crock pot and sprinkle it with the remaining olives and some rock salt. I used about 1/2 tbsp of rock salt for mine.
  • Drape a couple layers of paper towels over the top of the crock pot and then place the lid on. This will capture the condensation on the lid and prevent it from dripping and making the bread soggy.
  • Cook the bread for 2 hours, then remove it from the crock pot. Then, line a baking sheet and place the bread on the sheet. Broil it for about 2-3 minutes to add some extra crunch and colour to the bread.
  • Let it cool before slicing then enjoy!