Instant Pot Olive Oil Rosemary No-Knead Bread – One of my favorites version/variation of making No-Knead Bread for Holiday Dinner Table Which is Vegan, crusty and scrumptious. A Basic, Foolproof, best No-Knead Bread recipe, anyone can make this! It comes out just perfect every time!!
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Baking bread around the holidays is great for bringing to any gatherings, giving as a gift or for the holiday dinner table.
It’s
Easy
Simple
Much cheaper than store-bought
Very few ingredients
Full of Rosemary flavors
And Oh so so tasty!!
My favorite way to eat it is with a warm bowl of soup, with butter or dipped into a balsamic vinegar and olive oil.
And from leftover bread, I make different types of sandwiches like
Caprese Grilled Cheese Sandwich,
Creamy Beetroot And Sprouts Grilled Sandwich, and
In my recent trip to Fry’s, Kroger Banner store, I spotted NEW Land O Lakes® Soft Squeeze™ Spread in the dairy section. I immediately picked a bottle. After using this squeezable butter now I can’t live without it. 🙂
My family loved this NEW Land O Lakes® Soft Squeeze™ Spread. it is so convenient and easy to squeeze bottle with less mess. It is made with real butter, stays clean, crumb-free and is a perfect addition to the Holiday Table.
What is No-Knead Bread?
No-Knead Bread is the simplest kind of bread you can make. You just need to throw everything into a bowl and mix it up, then sit around, let the yeast do its work, and then bake it. This is bread perfect for beginners. That doesn’t mean who bakes frequently doesn’t love this bread. Everyone loves baking this bread.
The slow rise method gives this bread lovely flavors and it gives it an awesome crispy crust after baking. This Quick No-Knead Bread is Artisan Quality bread with very minimal effort, I would say with no efforts. :). It requires only 4 basic Ingredients.
I have shared here No-Knead Bread recipe last year. Why I am sharing this again?
The reason behind this is Instant pot and I have added some flavors(in form of herb).
What so important about proofing the Bread dough in Instant Pot?
We love crusty bread. It goes so well with any soup like vegetable soup, Instant Pot Lasagna Soup, Lasagna Soup, Spinach Soup, Instant Pot Carrot soup or Thai noodles soup.
No-knead bread takes a long time to rise, around 18 hours. That’s the hardest part when you don’t have enough time.
But thanks to Instant Pot. It changed my life. The method of making bread in Instant Pot is a lot easier and a lot faster.
Proofing the Bread in Instant Pot is the perfect solution for baking No-Knead bread in Winters. Now, I can enjoy Homemade crusty bread very often than before.
Important Note For Instant Pot Bread –
Your Instant Pot must have a yogurt function in order to be used in this recipe. It provides the ideal temperature required for the bread dough to rise.
With the help of Instant Pot, the bread dough will rise in just 4 hours. You don’t need to wait for 18 to 24 hours. Win… Win…!!
How to make Instant Pot Bread | No-Knead Bread?
- Take Luke warm water in a large bowl, add sugar and yeast. Stir once, cover it and let it rest for 10 minutes. After 10 minutes, the yeast water should look frothy. (photo 1 to 4)
- Now add oil, rosemary, salt, and flour. Give it a quick stir until blended and all the flour is incorporated. The dough will be rough, shaggy and sticky. (Photo 5 to 7)
- Line the bottom of the instant pot bowl with parchment up the sides. Spray parchment with oil. photo 8)
- Place the dough in the prepared pot, close the lid and press the yogurt button on the Normal Setting. Set the time for 4 Hours. After 4 hours you will notice the dough is dotted with bubbles and has risen more than double in size. (Photo 9 to 12)
- Preheat oven @450 degree F. Place a Dutch oven (I used 3.5-quart size) in the oven to preheat it as well.
- Scatter some flour on another piece of parchment paper, remove the dough from instant pot and parchment paper(the one we used in instant pot) and flip the dough onto the floured Parchment paper. Shape the dough on parchment paper into a tight ball. (I forgot to use the parchment paper). Shaping the dough into a round tight loaf on a parchment paper makes it easier to place the bread in Dutch oven and take out the bread from the Dutch Oven.
- Sprinkle some Rosemary on the dough, cover it with a towel for about 30 minutes.
- Now carefully remove the hot Dutch oven from the oven. Remove the lid and Gently put the dough ball into the Dutch oven.
- Sprinkle a light coating of flour over the top.
- Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. You can skip this step as well.
- Put the lid on and pop it in the oven for 40 to 45 minutes @450 degree F, on the middle rack. After 30 minutes remove the lid and bake for 15 minutes without a lid. (30 minutes lid on and 15 minutes without lid, total 45 minutes).
- Remove the loaf and let it cool on a rack before slicing. to keep it warm, cover with a towel.
Enjoy it with Butter!
Few tips for Instant Pot Olive Oil Rosemary No-Knead Bread
- Use bread flour for the best result.
- Check the expiration of Active dry yeast.
- Check the water temperature before adding the yeast. Perfect water temperature is 110 to 115.
How can you check the perfect temperature?
The answer to the question is to use a candy thermometer or Finger test. Insert a clean finger in the water count 1 to 30. You should be able to leave your finger in the water.
- Use fresh rosemary.
- I like the deeper olive oil flavor so I have used Extra virgin Olive Oil in the bread.
- Flour-water ratio – Depending on how you measure the flour, quality of flour and how dry the weather is, you may need to add/less water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.
- Make a wet shaggy dough.
- Give the dough a proper warm temperature to rise
- Shape the dough on parchment paper into a tight ball. I forgot to use the parchment paper. Shaping the dough into a round tight loaf on a parchment paper makes it easier to add and take out the bread from the Dutch Oven.
- Slashing the dough – I do prefer to make a cut in the dough. Use a sharp knife and gentle pressure. (Refer a Video in recipe card).
- Bake No-Knead Bread in a Dutch oven. Dutch Ovens holds heat well and keep the steam created by the bread inside the pot for a crisper crust and texture.
- Adjust the Oven temperature – Depending on your oven, you may need to adjust the temperature. I bake my no-knead bread @450 degree F.
Updates –
- Don’t add all the yeast mixed water at a time. Add slowly as needed. Because as I said, Flour-water ratio always depends on many factors.
- Instant Pot Bread Dough can be proofed in 3qt, 6qt, and 8qt.
- When I posted this recipe, I have used IP lid to cover the dough. Now I do want to make a note on this you wouldn’t use the IP lid for proofing the dough. Because If you let it rise too much it can push the pin up to lock the id and you may not be able to get it open. So Instead of using IP locking lid use either glass lid or plate. Its much better choice.
- You can use Half All-Purpose Flour and Half Whole Wheat flour too instead of only all-purpose flour.
- You may also make this no-knead bread with Gluten-free Flour.
Instant Pot Olive Oil Rosemary No-Knead Bread without Dutch Oven
You can make bread without a Dutch oven.
- Use covered metal pot – The metal pot should have a cover and should have an ability to stand up to 500 degrees F heat.
- Pot covered with foil – If you don’t have lids for your pots, cut a square of heavy-duty aluminum foil and seal the pot after placing the dough.
- Oven safe Casserole Dish works fine as well. Just read the instruction and make sure it’s safe up to 500 degrees F. temperatures.
No-knead bread variations –
No-Knead Bread Requires 4 basic Ingredients. But you can add flavors of your choice too.
There are many variations you can try. Some of my favorites are –
- Olives,
- Herbs,
- Roasted Garlic,
- Jalapeno and Cheddar Cheese
- Basil and Pine nuts
- Walnuts and Chocolate Chips
- Caramelized Onions,
- Four cheese,
- Cranberry,
- Rosemary,
- Olive oil,
- Cranberry and pecan bread, etc.
Today I am sharing this No-Knead Bread with Rosemary and Olive oil.
Rosemary is a perfect winter herb and my favorite. I love its pungent aroma.
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Instant Pot Olive Oil Rosemary No Knead Bread
Ingredients
- 3 cups - Bread Flour
- 1 ¼ teaspoon - Active Dry Yeast
- 1 ¼ teaspoon - Salt
- 1 teaspoon - Sugar
- 1 ½ cup - Lukewarm water You may need 1 - 2 tablespoon extra to get perfect shaggy dough
- 2 tablespoon - Fresh Rosemary plus for garnishing
- ¼ cup - Extra Virgin Olive oil
Instructions
- Take Luke warm water in a large bowl, add sugar and yeast. Stir once, cover it and let it rest for 10 minutes. After 10 minutes, the yeast water should look frothy.
- Now take flour, oil, rosemary and salt in a big bowl. Mix well. Add yeast water little at a time. You may not require all the yeast water, depending on the quality of the flour. So I highly recommend, add water slowly. GIve it a quick stir until blended and all the flour is incorporated. The dough should be rough, shaggy and sticky.
- Line the bottom of the instant pot bowl with parchment up the sides. Spray parchment with oil.
- Place the dough in the prepared pot, close the lid and press the yogurt button on the Normal Setting. Set the time for 4 Hours. After 4 hours you will notice the dough is dotted with bubbles and has risen more than double in size.
- Preheat oven @450 degree F. Place a Dutch oven (I used 3.5-quart size) in the oven to preheat it as well.
- Scatter some flour on another piece of parchment paper, remove the dough from an instant pot and parchment paper(the one we used in instant pot) and flip the dough onto the floured Parchment paper. Shape the dough on parchment paper into a tight ball. (I forgot to use the parchment paper). Shaping the dough into a round tight loaf on a parchment paper makes it easier to place the bread in the Dutch oven and take out the bread from the Dutch Oven.
- Sprinkle some Rosemary on the dough, Cover it with a towel for about 30 minutes.
- Now carefully remove the hot Dutch oven from the oven. Remove the lid and Gently put the dough ball into the Dutch oven.
- Sprinkle a light coating of flour over the top.
- Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. You can skip this step as well.
- Put the lid on and pop it in the oven for 30 minutes. After that remove the lid and bake it 10 to 15 minutes more without lid @450 degree F, on the middle rack. (30 minutes lid on and 10 to 15 minute without the lid, total 40 to 45 minutes).
- Remove the loaf and let it cool on a rack before slicing. to keep it warm, cover with a towel.
- Enjoy Instant Pot Olive Oil Rosemary No Knead Bread with NEW Land O Lakes® Soft Squeeze™ Spread and soup!!
Video
Notes
- If you don't have Instant Pot, You can still make this bread. But you have to let the dough for 18 hours in a warm place. The rest of the recipe will be the same.
- Use bread flour for the best result.
- Check the expiration of Active dry yeast.
- Check the water temperature before adding the yeast. The perfect water temperature is 110 to 115.
- Use fresh rosemary.
- I like the deeper olive oil flavor so I have used Extra virgin Olive Oil in the bread.
- Flour-water ratio - Depending on how you measure the flour, quality of flour and how dry the weather is, you may need to add/less water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.
- Make a wet shaggy dough.
- Give the dough a proper warm temperature to rise
- Shape the dough on parchment paper into a tight ball. I forgot to use the parchment paper. Shaping the dough into a round tight loaf on a parchment paper makes it easier to add and take out the bread from the Dutch Oven.
- Slashing the dough - I do prefer to make a cut in the dough. Use a sharp knife and gentle pressure. (Refer a Video in recipe card).
- Bake No-Knead Bread in a Dutch oven. Dutch Ovens holds heat well and keeps the steam created by the bread inside the pot for a crisper crust and texture.
- Adjust the Oven temperature - Depending on your oven, you may need to adjust the temperature. I bake my no-knead bread @450 degree F.
Updates -
- Don't add all the yeast mixed water at a time. Add slowly as needed. Because as I said, the flour-water ratio always depends on many factors.
- Instant Pot Bread Dough can be proofed in 3qt, 6qt, and 8qt.
- When I posted this recipe, I have used IP lid to cover the dough. Now I do want to make a note on this you wouldn't use the IP lid for proofing the dough. Because If you let it rise too much it can push the pin up to lock the id and you may not be able to get it open. So Instead of using IP locking lid use either glass lid or plate. Its a much better choice.
- You can use Half All-Purpose Flour and Half Whole Wheat flour too instead of only all-purpose flour.
- You may also make this no-knead bread with Gluten-free Flour.
- I have re-arranged the step number 2. Instead of adding flour into the yeast water, add yeast water into the flour mixture. So that you can control the hydration (water to flour ratio).
You can make bread without a Dutch oven too.
-
- Use covered metal pot - The metal pot should have a cover and should have an ability to stand up to 500 degrees F heat.
- Pot covered with foil - If you don't have lids for your pots, cut a square of heavy-duty aluminum foil and seal the pot after placing the dough.
- Oven safe Casserole Dish works fine as well. Just read the instruction and make sure it's safe up to 500 degrees F. temperatures.
So Add-ons | Variations
- Olives,
- Herbs,
- Roasted Garlic,
- Jalapeno and Cheddar Cheese
- Basil and Pine nuts
- Walnuts and Chocolate Chips
- Caramelized Onions,
- Four cheese,
- Cranberry,
- Rosemary,
- Olive oil,
- Cranberry and pecan bread, etc.
Nutrition
Pin It For Later –
Warm Regards,
Dhwani.
Can you use butcher paper instead of parchment? Love this bread . So delicious.n
I have never tried it.
I place my dough in 7 in. Pan, cover it with foil and cook at high pressure for 35-40 min. I let it does natural releases for 15 minutes and then manually release. . I then preheat my air fryer to 400f and toast for 15 minutes. This gives me beautiful browned bread. I make different types of bread and this works on all types.
Thank you for sharing your experience with us.
I have an instant pot duo w/Air fryer It does not have a yogurt button. It is my understanding that you can use the sous vide button with the temp set at 90 degrees. Are you familiar with doing this?
No I have tried it that way.
I have never made bread before….like ever. Can I omit the sugar? Or does the yeast need the sugar? Ya, I know nothing haha!
Can’t wait to try it in the instant pot.
No. Sugar is required. You can substitute it with honey, agave or maple syrup.
Your instructions do not mention whether the IP should be on vented or sealed when the dough is in for 40 minutes.
I have made this many times. Everyone loves it. So easy to make either with the Instant Pot or just resting on the counter overnight. But this is the first time I actually scrolled through the entire recipe and I see it can be made with gluten free flour. Would I use one to one gluten free flour or all purpose. TIA
can i just make this same recipe using the old version for no need bread and the 18 hr counter rise `~i glanced at your other version and it has no olive oil ~~i would like to add that in if possible ~~herbs go without saying ~~thanks
Yes, You can ferment the bread dough on the countertop for 18 hours.
Do you have to keep the dough in the IP for the whole 4 hours? Could you turn it to high for the last hour, and would the results be similar?
Yes, keep it for 4 hours for the best flavors. Dont use the high function.
I make a cranberry walnut bread without Dutch oven. Bread bakes on parchment lined cookie sheet with a pan of steaming water on the rack below. Can the same be done with this bread?
Yes!
Hello, so do I need to start with venting the Instant Pot? And you also mentioned in the updates at the bottom that you used the IP lid to cover the dough , but you wouldn’t use it, instead use a clear plate. I’m confused, don’t I need to put the IP lid on and lock it to proof the dough?
If I make the Jalapeño/ cheddar version do I add it all in before proofing in the IP for the 4 hours?? I’ve made the Rosemary version and it’s a huge hit!! Thank you for sharing
SO glad to know that you loved this bread. Add jalapeno and cheddar cheese after the first proof (When you shape the dough). Hope this helps.
I made just the regular bread with the rosemary and olive oil and we loved it….so easy! If I do jalapeños and cheese..about how much would I add of each? Thanks in advance
Glad to know. Add 1/2 to 3/4 cups of cheddar cheese and 2 tbsp of jalapenos. I hope this helps.
I can’t find parchment paper that is safe at 500 degrees. Can I leave it out while baking it?
yes, you can.