As I write this post, there is a photo over on the right-hand side of the blog, staring me in the face, right down into the depths of my soul. It's a photo that I am totally not proud of in any way, shape or form. It's a photo that I have GOT to get rid of already before it drives me crazy.
By the time you read this, it will hopefully be gone, but just know that my previous pictures for Rosemary Olive Oil Crock Pot Bread were dead ugly. I'm talking embarrassingly ugly. (If you don't believe me, you can just check here. I'm going to make a new first photo, but if you scroll down just a tad, you'll see what I mean.)
Despite the fact that the pictures werenot my best by a longshot, that recipe has wound up being one of my most popular recipes of all time. How? Why? I have no idea. But luckily people have decided to give it a chance, because it has gone over really well with the people who've made it!
Now I'm finally giving the recipe the respect it deserves with (hopefully) moreappetizingnew pictures.
Now, you might find yourself asking, "What's so wonderful about this bread that you had to maketwoposts dedicated to it?"
Well, it's partially the crisp crust, and partially the very tender inside. Oh, and we can't forget about the rosemary and olive oil flavor that makes it a great pair with soups, salads, or pasta. Oh! It's also vegan! Oh, oh! It's also really easy to make, which earns it an automatic 5000 awesomepoints, of course!
I'm getting a little too excited about this.
As I mentioned in my last post, you don't need a stand mixer to make Rosemary Olive Oil Crock Pot Bread. You don’t have to heat your house up on hot days, nor do you have to use up oven space while you prepare dinner, but you'll still have a delicious loaf of bread to accompany your meal. You don't need a bread making machine. You don't need to have any previous bread-making experience-- I'm telling you, you can make this!
I also whipped together an Olive Oil Herb Dip for your bread that takes just a couple of minutes and tastes just like the kind you get at your favorite Italian restaurant. Yes, that dip. You know you love that dip. Who doesn't?
Maybe I'm projecting there, but truly, these recipes are winners. Try them yourself and see what all the hype is about!
3 tablespoons extra virgin olive oil, plus more for drizzling
1 teaspoon sugar
1 teaspoon sea salt or kosher salt, divided
You will also need:
Parchment paper
Paper towels
Crock Pot
For the Dip:
3 cloves fresh garlic, minced
½ teaspoon fresh rosemary, chopped
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon kosher salt
Red pepper flakes, to taste
1 teaspoon Parmesan cheese, grated
¼cup extra virgin olive oil
Instructions
In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.
Stir in half of the salt (½ teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.
Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough 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. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.
Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.
Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick few minutes to get a crunchier, darker crust. Watch the bread the whole time to ensure that it does not burn.
Let cool before slicing. As the bread cools, combine all of the dip ingredients in a bowl or dish and mix well. Serve the bread warm with the Olive Oil Herb Dip!
directions. Place the oil and the rosemary (or basil) in the insert of the slow cooker.Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
Instead, try coating the insert with a thin layer of softened butter, olive oil, coconut oil, or a vegetable oil like canola or grapeseed. Then proceed with the recipe and rest assured that the food won't stick. It's pantry-friendly, too.
Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too!
Focaccia is an olive oil-rich Italian bread we can't decide is better described metaphorically as a sponge or a springy mattress. It's crispy and golden on the top and bottom crusts, and inside, it has an airy crumb (meaning there are tons of air holes, big and small, that squish in the best way possible).
Place herb and oil in a heatproof mason jar, and place in a slow cooker with a couple of inches of water. Do not put on the slow cooker lid. Put on 'keep warm' and leave for a couple of hours (or overnight if needed). If using fresh herb, keep the lid off the jar to allow the water to evaporate away from the oil.
All cooking oils have what is called a "smoke point," the temperature at which the oil starts to break down and smoke. And where there's smoke, there will soon be fire. This is why extra virgin olive oil, which has a low smoke point of 350°F to 410°F, shouldn't be used for high heat cooking, especially frying.
Finely grate garlic and pick over some thyme leaves. Mix together with olive oil. Spread the tomatoes evenly over your focaccia dough, dimpling a few right down to the bottom to stop the focaccia from ballooning up during baking.
Olive oil - Olive oil is arguably the most important ingredient you'll need other than yeast. Olive oil gives the focaccia that crispy outer texture, moisture, and flavor. You might think that there is too much olive oil in this recipe. But you have to trust me, you need it!
Oven temperature: If the oven is too cold, it can lead to dense bread as it doesn't heat the gases in the dough enough to make them expand and rise. Preheat the oven and don't leave the door open too long when placing focaccia inside. This ensures the oven is nice and hot.
Focaccia (pronounced fo-kah-cha) is a flat bread similar to pizza dough that can be either sweet or savory. In Italy, Liguria is the best known region for focaccia, which is called “classica” in Genoa, a focaccia 1/2 to 1 inch thick, with a light crust and an surface full of indentations that hold oil.
Focaccia is made with much of the same things you might use to make pizza dough: flour, oil, water, yeast, and salt. What sets it apart, however, is that focaccia dough is made with more yeast than pizza dough, which allows a more substantial rise, which is why focaccia is fluffy.
Focaccina is a premier cuisine that specializes in the artful creation and sale of handcrafted focaccia, an Italian type of bread made with high-quality ingredients.
Put the sealed mason jar of herbs and oil in the crock pot. Cover and wait for 8-24 hours depending on desired potency. After 8-24 hours, remove the mason jar from the crock pot. Place the cheesecloth in the strainer and strain infused oil from the mason jar into a clean jar or glass container.
Alternatively, use dried rosemary to create an oil with a longer shelf life. Dried rosemary can be mixed with your oil of choice in a canning jar and set in a sunny place to slowly infuse into an edible oil. This method can be used with prepackaged dried rosemary or your own homemade dried rosemary.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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