Instant Pot Olive Oil Rosemary Bread

Ingredients:

3 cups - Bread Flour
1 1/4 tsp - Active Dry Yeast
1 1/4 tsp - Salt
1 tsp - Sugar
1 1/2 cup - Lukewarm water You may need 1 - 2 tbsp   

    extra to get a perfect shaggy dough.
2 tbsp - Fresh Rosemary plus for garnishing
1/4 cup - Extra Virgin Olive oil

Directions:
Put1 1/2 cups lukewarm 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 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.

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 1/2 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!!

Few tips for Instant Pot Olive 

Oil Rosemary No Knead Bread
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. 

How can you check the perfect temperature? The answer to the question is 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, 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 Dutch oven. Dutch Ovens holds 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.