Prep Time: 5 mins | Cook Time: 45 mins | Resting time: 5 hrs | Total Time: 50 mins | Servings: 12 Slices
This recipe is incredible! Olive Oil No-knead Bread that’s made in an Instant Pot. A basic, fool-proof recipe that guarantees to give you the best Vegan, crusty, and scrumptious no-knead bread!
Ingredients
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3 c. Bread Flour
1 1/4 teaspoons Active Dry Yeast
1 1/4 teaspoons salt
1 teaspoon Sugar
1 1/2 c. Lukewarm water You may need 1 – 2 tablespoons extra to get the perfect shaggy dough
2 tablespoons Fresh Rosemary plus for garnishing
1/4 c. Extra Virgin Olive oil
How to make Instant Pot Olive Oil Rosemary No-Knead Bread
Step 1: In a large bowl with lukewarm water, add the sugar and yeast, then stir once. Cover the bowl and set for about 10 minutes until the water is frothy.
Step 2: In a big bowl, combine the flour, oil, rosemary, and salt. A little at a time, add in the yeast water. Stir until all the lumps are gone and you have a rough, shaggy, and sticky dough.
Step 3: With parchment paper, line the bottom of the Instant Pot and grease with oil.
Step 4: In the prepared pot, place the dough. Cover and set to normal setting, then set the timer for 4 hours until dotted bubbles have risen and the dough doubled.
Step 5: In the meantime, prepare the oven. Preheat it to 450 degrees F, then put it inside a 3.5-quart Dutch oven.
Step 6: On a different piece of parchment paper, scatter some flour. Flip the dough from the Instant Pot onto this and shape it into a tight ball. Sprinkle with rosemary, then cover the dough with a towel and set aside for about 30 minutes.
Step 7: Very carefully take the Dutch oven from the oven, uncover, and gently place the dough ball inside it. On top, sprinkle a light coating of flour. Slice the bread using a sharp knife about 2 to 3 times and make a half-inch deep cut.
Step 8: Cover with the lid and place the Dutch oven on the middle rack in the oven and bake for about 30 minutes. Uncover and continue to bake for another 10 to 15 minutes.
Step 9: Take the loaf out and transfer it to a rack to cool before slicing. Make sure to cover the bread with a towel to keep it warm.
Notes:
Make this bread even without an Instant Pot. Follow the recipe except let the dough sit for 18 hours in a warm place.
For best results, use bread flour.
Make sure to check the expiration of the Active dry yeast.
Before adding the yeast, check the water temperature (it should be 110 to 115). To check the temperature, use a candy thermometer or do a finger test. In the water, dip your clean finger and count from 1 to 30. Your finger should be able to take the heat.
For this recipe, use fresh rosemary.
In the bread, use Extra Virgin Olive Oil for a deep olive oil flavour.
The flour and water ratio depends on how you measure the flour. Add tablespoon water to the dough if it seemed dry after mixing it until the texture feels right.
The perfect dough for this recipe is a wet shaggy dough.
Set the dough at a warm temperature to rise.
Into a tight ball, shape the dough on parchment paper so it will be easier to add and take the dough out of the Dutch oven.
This step is optional but I prefer to make slits on the dough using a sharp knife with gentle pressure.
For a crispier crust and texture, use a Dutch oven to hold the heat well and keep the steam.
Depending on the oven, adjust the temperature accordingly.
Ensure to slowly add the yeast mixed with water a little at a time.
Proof the Instant Pot Bread Dough in a 3, 6, or 8-quart Dutch oven.
I suggest using either a glass dish lid or plate to cover the IP.
In place of all-purpose flour, you can half each of all-purpose flour and whole wheat flour. Or if desired, a gluten-free flour.
If a Dutch oven is not available, either use a covered metal pot, a pot covered with foil, or even an oven-safe casserole dish.
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 Facts:
Serving: 1slice | Calories: 155kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Sodium: 244mg | Potassium: 35mg | Vitamin A: 10IU | Calcium: 7mg | Iron: 0.3mg

Ingredients
- 3 c. Bread Flour
- 1 1/4 teaspoons Active Dry Yeast
- 1 1/4 teaspoons salt
- 1 teaspoon Sugar
- 1 1/2 c. Lukewarm water You may need 1 - 2 tablespoons extra to get the perfect shaggy dough
- 2 tablespoons Fresh Rosemary plus for garnishing
- 1/4 c. Extra Virgin Olive oil
Instructions
Step 1: In a large bowl with lukewarm water, add the sugar and yeast, then stir once. Cover the bowl and set for about 10 minutes until the water is frothy.
Step 2: In a big bowl, combine the flour, oil, rosemary, and salt. A little at a time, add in the yeast water. Stir until all the lumps are gone and you have a rough, shaggy, and sticky dough.
Step 3: With parchment paper, line the bottom of the Instant Pot and grease with oil.
Step 4: In the prepared pot, place the dough. Cover and set to normal setting, then set the timer for 4 hours until dotted bubbles have risen and the dough doubled.
Step 5: In the meantime, prepare the oven. Preheat it to 450 degrees F, then put it inside a 3.5-quart Dutch oven.
Step 6: On a different piece of parchment paper, scatter some flour. Flip the dough from the Instant Pot onto this and shape it into a tight ball. Sprinkle with rosemary, then cover the dough with a towel and set aside for about 30 minutes.
Step 7: Very carefully take the Dutch oven from the oven, uncover, and gently place the dough ball inside it. On top, sprinkle a light coating of flour. Slice the bread using a sharp knife about 2 to 3 times and make a half-inch deep cut.
Step 8: Cover with the lid and place the Dutch oven on the middle rack in the oven and bake for about 30 minutes. Uncover and continue to bake for another 10 to 15 minutes.
Step 9: Take the loaf out and transfer it to a rack to cool before slicing. Make sure to cover the bread with a towel to keep it warm.
Notes
Make this bread even without an Instant Pot. Follow the recipe except let the dough sit for 18 hours in a warm place. For best results, use bread flour. Make sure to check the expiration of the Active dry yeast. Before adding the yeast, check the water temperature (it should be 110 to 115). To check the temperature, use a candy thermometer or do a finger test. In the water, dip your clean finger and count from 1 to 30. Your finger should be able to take the heat. For this recipe, use fresh rosemary. In the bread, use Extra Virgin Olive Oil for a deep olive oil flavour. The flour and water ratio depends on how you measure the flour. Add tablespoon water to the dough if it seemed dry after mixing it until the texture feels right. The perfect dough for this recipe is a wet shaggy dough. Set the dough at a warm temperature to rise. Into a tight ball, shape the dough on parchment paper so it will be easier to add and take the dough out of the Dutch oven. This step is optional but I prefer to make slits on the dough using a sharp knife with gentle pressure. For a crispier crust and texture, use a Dutch oven to hold the heat well and keep the steam. Depending on the oven, adjust the temperature accordingly. Ensure to slowly add the yeast mixed with water a little at a time. Proof the Instant Pot Bread Dough in a 3, 6, or 8-quart Dutch oven. I suggest using either a glass dish lid or plate to cover the IP. In place of all-purpose flour, you can half each of all-purpose flour and whole wheat flour. Or if desired, a gluten-free flour. If a Dutch oven is not available, either use a covered metal pot, a pot covered with foil, or even an oven-safe casserole dish. 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.