3 tablespoons extra virgin olive oil, plus more for drizzling
1 teaspoon sugar
1 teaspoon sea salt or kosher salt, divided
1. 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 (1/2 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.
2. 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
3. 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.
4. 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 3 - 5 minutes to get
a crunchier, darker crust. Let cool before slicing. Serve with extra
olive oil drizzled on top.
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