Slow Cooker Olive Bread: Soft, Savory No-Knead Recipe

No-knead Olive Bread Recipe — an easy, rustic loaf studded with salty Kalamata olives, garlic, and Parmesan. This slow cooker loaf is simple to prepare and full of flavor.

Side view of whole loaf of olive bread on a wooden cutting board with a butter knife on the side. — This slow cooker olive bread makes a great side or snack any time of day.

👩🏻‍🍳 About This Recipe

If you love fresh-baked bread but dislike the kneading and fuss, this no-knead slow cooker method is for you. It yields a flavorful, rustic loaf with minimal hands-on time.

The process is straightforward: mix bread flour with quick-rise yeast, add seasonings and mix-ins, let the dough rest, shape it into a round, rest again, then transfer to a preheated slow cooker and cook on high. The result is a tender, slightly denser artisan-style loaf that’s far better than store-bought.

This version includes Kalamata olives and Parmesan for a savory, Mediterranean-inspired flavor. The olives add briny pops while the Parmesan contributes nuttiness and helps keep the crumb moist.

🥘 Ingredients Needed

Overhead shot of ingredients- bread flour, parmesan cheese, Kalamata olives, instant yeast, minced garlic, cornmeal, and water. — Simple ingredients create a delicious olive-Parmesan loaf.

Key ingredients and substitutes:

Bread flour — gives the best texture; all-purpose flour works in a pinch.
Instant (quick-rise) yeast — speeds fermentation and is convenient.
Garlic — minced for a subtle savory bite.
Kalamata olives — pitted and chopped for briny flavor.
Parmesan cheese — grated, adds richness and helps retain moisture.
Cornmeal (optional) — dust the parchment to prevent sticking.

🔪 Instructions

Six panel collage of process shots- combining ingredients, letting sit, and cooking in the slow cooker. — Less than 15 minutes active prep, then the slow cooker does the rest.

Overview — full, exact measurements and notes are in the recipe card below.

In a large bowl, combine the bread flour, instant yeast and grated Parmesan.
Add the minced garlic and chopped Kalamata olives, mixing to distribute evenly.
Pour in the water and stir until the mixture forms a sticky dough.
Cover the bowl and let the dough rest for 1½ hours.
On a sheet of parchment paper, dust with flour or cornmeal. Turn the dough onto the parchment, shape into a round, cover and let rest 30 minutes.
Heat the slow cooker on high. Transfer the dough, on the parchment, into the slow cooker. Place paper towels over the cooker and set the lid on top of the towels to allow some airflow and prevent condensation dripping onto the loaf.
Cook on high for about 2 hours, until the loaf is set. If you prefer a darker crust, finish in a hot oven at 400°F (200°C) for 15–20 minutes (optional).
Cool on a rack before slicing.

👪 FAQs

What is the best way to keep this bread fresh?

Store at room temperature in a paper bag or wrapped in a cloth. Cover the cut end with plastic wrap to slow drying. Do not refrigerate — refrigeration speeds staling.

Can you freeze olive bread?

Yes. Cool completely, wrap tightly in plastic wrap and freeze up to three weeks. Thaw at room temperature and refresh in the oven if desired.

Does a breadbox help keep bread fresh?

Yes — a breadbox creates a stable environment that helps retain moisture without trapping too much humidity.

💭 Top Tips

Use room-temperature water for best yeast activity unless a recipe specifies otherwise.
When adding olives, remove excess liquid and pat them dry so they don’t make the dough too wet.
The paper towel trick helps prevent condensation from dripping onto the loaf while still allowing heat to circulate.
If your slow cooker runs hot or cool, adjust the final oven step to get the crust color you prefer.

Close up shot of slice of olive bread with butter with whole loaf in the background on a cutting board with a butter knife in front. — Savory olive-Parmesan slices are delicious with butter or alongside soups and salads.

💡 Serving Suggestions

This olive bread pairs well with soups, salads, pasta, or as an appetizer with olive oil and balsamic. It complements tomato-based dishes, roasted vegetables, and grilled proteins.

🍞 More Bread Recipes

If you enjoy no-knead and slow cooker breads, try other simple recipes like garlic-Parmesan slow cooker bread or quick flatbreads. These offer similar ease with different flavor profiles.

Slow Cooker Bread

If you try this recipe, please rate it and share how it turned out. Photos and feedback are always welcome.

📋 Recipe Card

Easy Slow Cooker Olive Parmesan Bread

No kneading required — a simple, flavorful slow cooker loaf.

Prep Time 15 mins

Cook Time 2 hrs

Servings 8 People

Ingredients

3 cups bread flour
1 teaspoon instant yeast (quick rise)
¼ cup grated Parmesan cheese
1 tablespoon garlic, minced
⅔ cup Kalamata olives, diced
1 cup water
Cornmeal or additional flour, for dusting parchment (optional)

Instructions

In a large bowl, combine the bread flour, instant yeast and Parmesan.
Stir in the minced garlic and diced Kalamata olives to distribute them evenly.
Add the water and mix until incorporated. The dough will be very sticky.
Cover the bowl and let the dough rest for 1½ hours.
Dust parchment with flour or cornmeal. Turn the dough onto the parchment, shape into a round, cover, and let rest 30 minutes.
Preheat the slow cooker on high. Transfer the dough on the parchment into the slow cooker. Place paper towels over the cooker and set the lid on top of the towels.
Cook on high for 2 hours. For a darker crust, optionally bake at 400°F for 15–20 minutes.
Cool on a rack before slicing and serving.

Notes

This method frees up the oven for other dishes and is great for busy meals.
Store at room temperature in a paper bag and wrap the cut end with plastic wrap. Freeze tightly wrapped for longer storage.

Nutrition

Calories: 203 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 3 g

Nutritional information is an estimate and may vary based on ingredients and measuring methods.

Update Notes: Originally published in June 2013; updated with tips, step-by-step photos, and a recipe revision in September 2023.

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Happy cooking!