Instant Pot Olive Oil Rosemary No Knead Bread Recipe

If you’re a fan of fresh, homemade bread but don’t exactly love the idea of hours spent kneading, this recipe is going to be your new best friend. This Instant Pot olive oil rosemary no-knead bread is truly magical, requiring minimal effort while delivering that irresistible bakery-style flavor. The combination of fragrant rosemary and rich olive oil gives the bread a delicious, rustic taste, while the Instant Pot takes care of most of the work for you. Plus, you don’t need any fancy bread-making skills—just mix, rise, and bake!

There’s something incredibly satisfying about pulling a warm loaf of bread out of the oven, and this recipe makes it easy enough to do on a lazy weekend afternoon. Not only does it fill your kitchen with the most amazing aroma, but the crusty exterior and soft, fluffy interior will have you hooked after just one bite.

this RECIPE

My first attempt at no-knead bread: a happy accident

The first time I made no-knead bread, I wasn’t expecting much. Honestly, I was a bit skeptical—could you really make great bread without kneading it at all? But after seeing this recipe pop up again and again, I figured it was worth a shot. I remember the smell of fresh rosemary hitting me the moment I opened the bag, and that’s when I knew this was going to be something special. I mixed everything together, left the dough in the Instant Pot, and went about my day.

Four hours later, when I lifted the lid, I couldn’t believe how much the dough had risen. It was bubbly, soft, and looked just like the professional photos I had seen online (always a good sign!). That first loaf didn’t last long—my family devoured it within hours, barely waiting for it to cool down. Now, it’s become one of my go-to recipes whenever we’re craving fresh bread without all the hassle.

The origin of no-knead bread: from trend to staple

No-knead bread has been a game-changer in home baking ever since it became popularized by New York baker Jim Lahey back in 2006. The method revolutionized how people thought about bread-making, making it accessible to anyone with an oven and a little patience. Traditionally, bread requires kneading to develop gluten, which gives it that chewy texture. But the no-knead technique allows time, rather than manual labor, to do the work. This slower fermentation develops a depth of flavor and texture without the need for muscle power. The Instant Pot method takes this one step further, speeding up the proofing process, so you can have bakery-quality bread in a fraction of the time.

Let’s talk ingredients: the key players in this bread

The ingredients for this Instant Pot olive oil rosemary no-knead bread are simple, but each one plays a crucial role in the final flavor and texture.

• Bread flour: The higher protein content in bread flour gives the loaf its structure and chewiness. If you don’t have bread flour, all-purpose flour works in a pinch, but the texture will be a bit softer.
• Active dry yeast: This is what makes the bread rise and gives it that airy crumb. Make sure your yeast is fresh and active by checking for froth after mixing it with the sugar and water.
• Rosemary: Fresh rosemary brings an earthy, fragrant note to the bread. You can substitute dried rosemary in a pinch (use about half the amount), but fresh is best for that vibrant flavor.
• Extra virgin olive oil: Olive oil enriches the dough, making it tender and adding a subtle fruity richness. If you’re out of olive oil, you can try avocado oil for a similar richness.
• Salt: Don’t skimp on salt—this balances the flavors and enhances the overall taste of the bread.
• Sugar: Just a teaspoon is all you need to help activate the yeast and give the bread a hint of sweetness.

Kitchen gear: what you need (and what you can totally skip)

To make this bread, you don’t need a lot of fancy equipment, but a few tools will make your life easier.

• Instant Pot: The star of the show here. You’ll use the Instant Pot’s yogurt function to create the perfect warm environment for the dough to rise.
• Dutch oven: This is essential for getting that perfect crispy crust. The Dutch oven traps steam as the bread bakes, creating a crackly exterior. If you don’t have one, a heavy-duty oven-safe pot with a lid will work.
• Parchment paper: This makes transferring the dough easier and ensures nothing sticks during the baking process.
• Sharp knife or bread lame: For slashing the top of the dough. This step helps control how the bread expands as it bakes, though you can skip it if you’re short on time.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s dive into the process! It’s simple, but there are a few tips that will make your loaf come out just right.

1. Activate the yeast: Start by mixing the lukewarm water, sugar, and yeast in a bowl. Stir it once, then let it sit for about 10 minutes. The mixture should get frothy—this means your yeast is alive and ready to go. Tip: If your yeast doesn’t foam up, your water might have been too hot or your yeast may be inactive. Try again with cooler water or fresh yeast.
2. Mix the dough: In a large bowl, combine the bread flour, salt, fresh rosemary, and olive oil. Slowly add the yeast water, stirring until the dough is shaggy and sticky. Don’t worry if it looks a bit messy—that’s what you want! Lesson learned: Add the water gradually. Depending on the humidity and your flour, you might not need all the water, or you might need a little more.
3. Let the dough rise: Line your Instant Pot with parchment paper and spray it with oil. Place the dough in the pot, cover, and press the yogurt button on the Normal setting. Let it rise for 4 hours, and when you open the lid, the dough should have doubled in size and be dotted with bubbles.
4. Shape the dough: Flour a piece of parchment paper and gently flip the dough onto it. Shape it into a tight ball—it’s sticky, so flour your hands if needed. Sprinkle some more rosemary on top, then cover with a towel and let it rest for 30 minutes. Pro tip: Don’t skip the parchment paper! It makes it so much easier to transfer the dough into the hot Dutch oven later.
5. Bake the bread: Preheat your oven to 450°F with the Dutch oven inside. After the dough has rested, carefully transfer it into the hot Dutch oven, sprinkle a little flour on top, and slash the surface with a knife. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 10-15 minutes to brown the crust. Quick save: If your crust browns too quickly, reduce the oven temperature slightly for the final 10 minutes.
6. Cool and enjoy: Once the bread is out of the oven, let it cool on a rack before slicing. This step is tough—who doesn’t want to dive right in?—but letting it cool helps the bread set properly.

Variations to try: endless possibilities!

Once you’ve mastered the basic recipe, there are so many ways to tweak this bread to suit your tastes.

• Garlic-rosemary bread: Add a few cloves of minced garlic to the dough for an extra burst of flavor. Garlic and rosemary are a classic combo!
• Whole wheat version: Replace half of the bread flour with whole wheat flour for a heartier, more nutritious loaf.
• Vegan: This recipe is naturally vegan, so no adjustments needed if you’re already plant-based. You could add in some sunflower or flax seeds for extra texture.
• Seasonal herbs: Swap out rosemary for other fresh herbs like thyme or sage, especially in the fall.
• Cheese lover’s twist: Mix in shredded Parmesan or cheddar for a cheesy upgrade. You can even sprinkle cheese on top before baking for an irresistible crust.

Serving ideas: make it dinner-party worthy

For presentation, I love placing this loaf on a wooden cutting board with a sprig of fresh rosemary tucked next to it. Serve it alongside olive oil for dipping, or with a soft spread of butter or a rosemary-infused olive oil dip. If you’re hosting a gathering, this bread is perfect paired with a simple charcuterie board or a warm bowl of soup, like tomato basil or a hearty vegetable stew.

beverage pairings: keep it refreshing

there are plenty of options that complement this loaf beautifully. A refreshing homemade lemonade with a hint of rosemary or thyme would echo the flavors of the bread perfectly. For something more comforting, a warm cup of herbal tea—like chamomile or mint—works wonders, especially if you’re enjoying the bread alongside a cozy soup. Sparkling water with a slice of lemon or a splash of pomegranate juice is also a great, light option that refreshes the palate between bites.

Storing and reheating: keeping it fresh

This bread is best enjoyed fresh out of the oven, but if you have leftovers, no worries! Store it in an airtight container at room temperature for up to 3 days. To reheat, just pop a slice in the toaster, or wrap the whole loaf in foil and warm it in the oven at

300°F for about 10 minutes. The crust will crisp back up nicely! If you plan on keeping it longer, slice the bread and freeze it—then you can just grab a slice whenever you need it.

Scaling the recipe: bigger or smaller, it works

Need to make a smaller loaf? You can easily halve the recipe and reduce the rise time by an hour or so. If you’re feeding a crowd, feel free to double the recipe, but be sure to use a larger Instant Pot or proof the dough in a larger container to give it room to grow.

Frequently asked questions

1. Can I make this bread without an Instant Pot?
Yes! You can let the dough rise in a warm place for about 8-12 hours or overnight, instead of using the Instant Pot’s yogurt setting.

2. Do I have to use fresh rosemary?
No, dried rosemary works too—just reduce the amount by half since dried herbs are more concentrated.

3. Can I freeze the dough before baking?
Yes, you can freeze the dough after the first rise. Just let it come to room temperature and rise again before baking.

4. Why didn’t my dough rise?
This is usually due to inactive yeast or water that’s too hot or cold. Make sure your water is lukewarm and your yeast is fresh!

5. Can I add other herbs or spices?
Absolutely! Feel free to experiment with thyme, oregano, or even a pinch of chili flakes for a little heat.

Go ahead, give it a try!

There’s nothing quite like the satisfaction of homemade bread, especially when it’s as easy and delicious as this Instant Pot olive oil rosemary no-knead bread. With its crispy crust and soft, flavorful interior, it’s a loaf you’ll want to make again and again. Try it out, and don’t be afraid to put your own twist on the recipe—whether it’s adding your favorite herbs or pairing it with a killer soup, this bread is sure to become a staple in your kitchen.

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