Instant Pot Olive Oil Rosemary No-Knead Bread – One of my favorite versions/variations of making No-Knead Bread for a Holiday Dinner Table Which is Vegan, crusty, and delicious. 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 balsamic vinegar and olive oil.
And from leftover bread, I make different types of sandwiches like
- Caprese Grilled Cheese Sandwich,
- Eggplant Parmesan Sandwich,
- Creamy Beetroot And Sprouts Grilled Sandwich, and
- Veggie Grilled Sandwich.
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 effort. :).
It requires only 4 basic Ingredients.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Bread flour: You can replace bread flour with all-purpose flour.
- Salt: This makes the bread very flavorful.
- Yeast: Active dry yeast and Instant yeast are the best choice for this no knead bread recipe; however, you can use rapid-rise yeast, but you will still need to let it rise overnight.
- Sugar: to activate the yeast.
- Olive oil: I like the deeper olive oil flavor so I have used Extra virgin Olive Oil in the bread.
- Rosemary: For the flavor. Rosemary is a perfect winter herb and my favorite. I love its pungent aroma. You can use any herbs or add-ins of your choice. I have shared some ideas above the recipe card. So remember to check that out.
- Water: Make sure to use warm water (105 degrees). It should feel warm to the touch but not hot.
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!
Tips and notes
- 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.
- 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 hold 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.
- 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.
Quick FAQs
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 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 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,
Basil and Pine nuts
Jalapeno and Cheddar Cheese
Walnuts and Chocolate Chips
Caramelized Onions,
Four cheese,
Cranberry,
Rosemary,
Olive oil,
Cranberry and pecan bread, etc.
More Holiday Bread recipe ideas
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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
- You can still make this bread if you don’t have an Instant Pot. But you must 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.
- The answer 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, the quality of the flour, and how dry the weather is, you may need to add/less water to bring the dough to 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 parchment paper makes adding and taking out the bread from the Dutch Oven easier.
- Slashing the dough – I prefer to cut the dough. Use a sharp knife and gentle pressure. (Refer to a Video in the recipe card).
- Bake No-Knead Bread in a Dutch oven. Dutch Ovens hold 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 at @450 degrees F.
- Don’t add all the yeast mixed with 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 used an IP lid to cover the dough. I want to note this: you wouldn’t use the IP lid to proof the dough. 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 an IP locking lid, use either a glass lid or a plate. It’s a much better choice.
- You can use Half All-Purpose Flour and Half Whole Wheat flour instead of 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 to the yeast water, add yeast water to 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 can 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 instructions 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 cheeses,
- Cranberry,
- Rosemary,
- Olive oil,
- Cranberry and pecan bread, etc.
Nutrition
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.
My quick pot yogurt setting ruined my proof because it went to 125 degrees and cooked the bottom. Started over again and temp with probe and put on a rack.
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.
I made this with the olive oil and half white flour and half whole wheat flour,
but my dough was not sticky or shaggy before I put it in the instant pot to raise.
Why do you think it was like that.
Less water is the reason. You need to add few more tbsp of water.
I tried to follow your recipe for the no knead bread which you proof in the Instant Pot. I follow the recipe correctly. It did not rise with the yogurth setting. It is wet not risen and totally sticky. Can not even form a ball. I did use gluten free flour and the active dry yeast was in the fridge with a date to next year. What should I do? Thanks. Antje Ryken
Just go ahead and bake the bread. I think it should be fine.
Can you use sourdough starter instead of yeast?
Also I might have missed something but don’t you need to have the IP lid on and sealed for proofing? I read at the bottom of your recipe to use a plate or glass lid?
Thanks
Hi
I have never tried with sourdough starter. So no idea.
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.
I’ve made this recipe multiple times and it’s always been a hit. Can you freeze the dough? Would you freeze it before proofing? And how would you proof/defrost it after it’s been frozen?
Can you use Avocado oil instead? Also, how do you get your bread to rise more or is this the standard size for this recipe as shown above?
I love this recipe, it’s been a easy and big hit at home. Thank you
I love this and sometimes my bread is flatter and other times it’s has more rise. Is the water temperature supposed to be at a certain temp?
Also what kind of yeast do you use? I am also using organic all purpose flour