Lazy Oven recipes

Easy Slow Cooker Olive Parmesan Bread

You will want to have this bread prepared weekly after trying it.

Bread may be one of the few food  items I really need to have stored in my kitchen or pantry. And there are definitely times that I do not have time to rush to the grocery or bakery just to get some bread for the house.

This is one of those moments when my slow cooker becomes my knight and shining armor. I know I never ran out of flour and a few ingredients in my kitchen which makes it easy for me to whip up anything I could think off at the spur of the moment.

Now, this bread recipe is one of my favorites not only because it is so delish but also because I do not need to knead it before it goes to the heat. That makes it very easy and quick to make. Another plus side to it is that I end up having freshly baked bread straight from my kitchen.

Check out the recipe below.


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3 cups bread flour

1 teaspoon quick rise instant yeast

½ tablespoon minced garlic

⅔ cup diced Kalamata olives

¼ cup grated Parmesan cheese

1 and ½ cups water

cornmeal or additional flour to prevent sticking


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In a large bowl, combine the flour and instant yeast.

Add the garlic, olives, and Parmesan cheese and mix.

Add water and stir until all of the flour mixture has been incorporated (dough will be very sticky).

Cover the bowl with plastic wrap and allow to sit for 1 and ½ hours.

On a large piece of parchment paper, sprinkle flour or cornmeal to prevent sticking. Remove the dough from the bowl and place on the parchment paper, then mold into a round and cover with plastic wrap. Allow to sit for ½ hour.

Heat the slow cooker to high, then pick up the parchment paper and use it to transfer to the slow cooker. Lower the parchment paper into the slow cooker and tuck or cut to fit under the lid.

Place paper towels on top of the slow cooker, then place the lid over the towels.

Cook on high for 2 hours, then remove.

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If more of a brown crust is desired, bake at 400 degrees in the oven for 15-20 minutes (optional).

Cool on a rack before serving.


A very big thank you to for this amazing recipe.