Instant Pot Rosemary Bread

775 Shares

This rosemary bread is very delicious and loved in many regions. Cook this bread in the instant pot which will enhance its taste.

Due to the long proofing in the instant pot, the bread comes out soft with a crispy crust. And rosemary gives piquancy.

Ideally for sandwiches. Just lay a piece of baked meat on top.

Instant Pot Rosemary Bread
4.5 from 30 votes
Print Pin Rate
Course: Side Dish
Cuisine: international
Keyword: all-purpose flour, rosemary, Rosemary Bread, yeast
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Servings: 4
Ingredients
  • 1/4 tsp active dry yeast
  • 1 cup warm water
  • 3 cups flour
  • tbsp rosemary chopped
  • 1 tsp salt
  • 1 tbs sugar
  • 1/4 cup olive oil
Instructions
  • In a large bowl, stir warm water, dry yeast and sugar. Set aside for 10 min.
  • After 10 minutes, add oil, rosemary, salt and flour. Stir till the flour is incorporated into the mixture. The dough may be a little sticky and it's fine.
  • Take cake pan or springform pan and spray it with olive oil. Place your dough inside.
  • Cover the lid and set the Instant Pot to 4 hours (Yogurt program).
  • Once done, open the lid and take out the dough. Gently shape it into a ball (or any other shape you like).
  • Brush with olive oil and sprinkle the rosemary on the top.
  • Slash the bread making a cut about 1/2 inch deep. (I like it that way as you can see in the image. But this step is optional.)
  • Bake in the oven at 450°F for 30 minutes until the bread get a crispy crust.
  • Serve and enjoy.

775 Shares
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

17 thoughts on “Instant Pot Rosemary Bread

  1. I find the directions confusing. You say to add the rosemary in the first step but then to sprinkle the dough ball with rosemary later on. Should the rosemary be divided and how much for each step? Also, which setting for the Instant Pot in Step 3? I’m assuming it’s the yogurt setting, but I don’t like to assume when it comes to baking. However, it does sound like a tasty recipe that I would like to try! Thanks.

  2. CAN I MAKE T;HIS IN AN ORDINARY PRESSURE COOKER.? WHAT WOULD i DO DIFFERENT. IT SOUNDS JUST AMAZING…AWAITING YOUR REPLY

    1. The yogurt setting keeps the Instant Pot at about 110 degrees, this step is proofing the dough. Alternatively, you could proof the dough in your oven. Place a pan of boiling water in the bottom of your oven (turned off) and place the pan of dough on top and shut the oven door. This will create a similar effect as the yogurt setting, with a warm temperature and steamy environment.

  3. Several people asked what setting to use if they do not have a yogurt setting. Could you please help by answering this question?

    1. I answered this on another comment but wanted to make sure you saw my response: instead of using the instant pot for this step, place a pan of boiling water in the bottom of your oven (turned off) and place the pan of dough on top and shut the oven door. This will create a similar effect as the yogurt setting. The warm setting is a little too warm and may kill the yeast.

    1. I made this in the oven for a crispy crust, but you could try cooking it in the Instant Pot, I just don’t think it would develop a crispy crust.

Leave a Reply

Your email address will not be published. Required fields are marked *