Instant Pot Olive Oil Rosemary No Knead Bread
A warm, crusty olive oil and rosemary no-knead bread, made effortlessly in an Instant Pot for maximum flavor with minimal fuss.
I first made this Instant Pot Olive Oil Rosemary No-Knead Bread on a rainy Sunday when I wanted warm crust and fragrant rosemary without babysitting dough all day. The Instant Pot handles the slow rise so the bread develops flavor and bubbles while you get on with other things. It’s great for weeknight stews, a cozy brunch, or as a last-minute gift for neighbors — and it pairs beautifully with soup or a smear of nice butter.
If you like easy bread-and-soup combos, try this with an Instant Pot beetroot soup for a colorful meal: Instant Pot beetroot soup (vegan or non-vegan options).
Why you’ll love this dish
This no-knead loaf is the kind of recipe that gives you bakery flavor with minimal hands-on time. The Instant Pot supplies a warm, stable proofing environment so your dough rises reliably even when your kitchen is cool. Extra-virgin olive oil and fresh rosemary give the crumb a fragrant, savory note, and baking in a preheated Dutch oven produces a crisp, crackling crust.
What makes it especially useful:
- Low hands-on time: about 10 minutes to mix, then automatic rise.
- Consistent results: Instant Pot’s yogurt setting mimics a warm proof.
- Budget-friendly: pantry staples plus a little fresh rosemary.
- Versatile: serve with soups, salads, spreads, or use for sandwiches.
The cooking process explained
This loaf follows a simple, reliable flow:
- Bloom yeast in lukewarm water with a pinch of sugar.
- Combine flour, salt, olive oil, and rosemary into a rough shaggy dough by gradually adding the yeast water.
- Proof the dough in a parchment-lined Instant Pot on the yogurt setting for 4 hours.
- Shape, rest briefly, then bake under a hot Dutch oven lid for steam and a glossy crust.
- Finish uncovered to brown the crust, cool, and slice.
That’s all — slow flavor, minimal fuss.
Key Ingredients
- 3 cups bread flour (strong white flour gives the best structure; all-purpose will work but may be slightly softer)
- 1 1/4 tsp active dry yeast
- 1 1/4 tsp salt
- 1 tsp sugar
- 1 1/2 cups lukewarm water (you may need 1–2 tbsp extra to reach a perfect shaggy dough)
- 2 tbsp fresh rosemary, chopped (plus extra for garnishing)
- 1/4 cup extra virgin olive oil
Ingredient notes and substitutions:
- Yeast: active dry is called for; instant yeast can be used at about 1 tsp if you skip the 10-minute bloom step.
- Flour: bread flour yields chewier crumb. For a whole-wheat twist, replace up to 1 cup with whole-wheat flour and add 1–2 tbsp extra water.
- Oil: extra virgin olive oil for flavor. Use light olive oil if you prefer a more neutral taste.
Step-by-step instructions
- In a large bowl, pour lukewarm water. Stir in sugar and sprinkle yeast on top. Stir once, cover, and rest 10 minutes. The surface should be frothy.
- In a separate big bowl, mix flour, salt, chopped rosemary, and olive oil.
- Add the yeast water gradually to the dry mix. You may not need all of it. Stir quickly until all flour is incorporated. The dough should be rough, shaggy, and sticky. Add 1–2 tbsp more water only if the dough feels too dry.
- Line the bottom and sides of the Instant Pot insert with parchment paper. Lightly spray the parchment with oil so the dough won’t stick.
- Place the dough on the prepared parchment in the Instant Pot. Close the lid (vent closed) and press the Yogurt button on Normal. Set for 4 hours. After this time the dough should be dotted with bubbles and more than doubled.
- Preheat the oven to 450°F (230°C). Place a Dutch oven (3.5-quart works well) inside to preheat with the oven.
- Scatter flour on a fresh piece of parchment. Remove the dough and the parchment from the Instant Pot and flip the dough onto the floured parchment. Shape gently into a tight round by folding the edges under so the top is taut.
- Sprinkle a little rosemary on top. Cover with a towel and rest 30 minutes while the oven finishes preheating.
- Carefully remove the hot Dutch oven from the oven. Remove its lid and lift the dough (on the parchment) into the Dutch oven.
- Dust the top lightly with flour. Using a sharp knife, slash 2–3 cuts about 1/2 inch deep (optional — slashing controls how the loaf opens).
- Cover and bake 30 minutes. Remove the lid and bake another 10–15 minutes until the crust is deep golden and crackly (total 40–45 minutes).
- Remove the loaf and cool on a rack before slicing. Keep it covered with a towel if you want it warm for serving.
- Enjoy with NEW Land O Lakes® Soft Squeeze™ Spread, olive oil, or alongside a bowl of soup.
Olive Oil Rosemary No-Knead Bread
- Prep
- 20 MIN
- Cook
- 45 MIN
- Total
- 4 HRS 25 MIN
- Serves
- 8
01Ingredients
For the dough
02Method
- Preparation
- Proofing
- Baking
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0 OF 10 DONE03Recipe notes
- 01Store at room temperature for up to 2 days or freeze slices for longer storage. Reheat for refreshed crust.
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How to plate and pair
This bread is endlessly serviceable:
- Tear-and-share: present the whole loaf on a wooden board with a small dish of extra-virgin olive oil, flaky salt, and cracked pepper.
- For soup nights: slice thick and serve warm beside bowls of broth or stew. Try it with a pasta-and-veg dinner — it matches garlic-and-olive-oil dishes especially well — like this broccoli chickpea pasta with garlic and olive oil.
- Sandwiches: let the loaf cool fully, then slice and use for roast-vegetable or grilled-cheese sandwiches.
- Brunch: toast slices, spread with soft-squeeze butter or ricotta, and top with honey and herbs.
How to store & freeze
Room temp: Store whole or halved loaf in a paper bag or wrapped in a clean tea towel for up to 2 days. Paper keeps the crust crisper than plastic.
Fridge: Not recommended — refrigeration dries bread faster and stales the crumb.
Freeze: Slice the cooled loaf, wrap slices tightly in plastic or foil, then place in a freezer bag. Freeze up to 3 months. Toast or reheat slices from frozen.
Reheating: For a refreshed crust, spritz the loaf lightly with water and bake at 375°F (190°C) for 8–10 minutes. For individual slices, toast or heat in a skillet with a pat of butter.
Food safety note: always cool fully before freezing and use clean utensils to avoid contamination.
Creative twists
- Garlic-Rosemary: fold 1–2 crushed garlic cloves into the dough for a garlicky loaf.
- Cheese: add 1/2 cup grated Parmesan or Asiago folded into the dough for a savory twist.
- Seeds: top the loaf with sesame, sunflower, or poppy seeds before baking.
- Whole-grain swap: replace up to 1 cup bread flour with whole wheat and add 1–2 tbsp extra water.
- Olive-studded: fold in 1/2 cup chopped Kalamata olives for a Mediterranean loaf.
Your questions answered
How long does this take from start to finish?
A: Hands-on time is about 10–20 minutes. The Instant Pot proof takes 4 hours. Baking and cooling add ~1 hour, so plan about 5–6 hours total but only a few minutes of active work.
Can I make this without an Instant Pot?
A: Yes. Proof the dough in a warm spot: an oven set to the lowest setting briefly then turned off with the dough inside, or on top of a warm appliance. Aim for a warm (~80–85°F) environment for 4 hours.
Why did my crust turn out pale?
A: Either the oven wasn’t hot enough, the Dutch oven wasn’t preheated, or you removed the lid too early. Make sure the oven is at 450°F and the Dutch oven is very hot before the dough goes in.
Can I use dried rosemary or dried herbs?
A: Yes, but use about 1 teaspoon dried rosemary because dried herbs are more concentrated in flavor. Chop dried rosemary finely.
Is this suitable for vegetarians/vegans?
A: The recipe itself is vegan (flour, yeast, water, oil, rosemary), but check any spreads for dairy if serving with butter. The loaf is vegetarian and can be vegan-friendly with appropriate toppings.
Conclusion
If you want another take on making bread in an Instant Pot, this useful Instant Pot no-knead loaf guide has helpful photo steps that complement this method. For another idea, try my Instant Ramen.
Baking
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