Crock Pot Rosemary Bread with Herb Olive Oil Dip

Method

1. In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 10 minutes until the mixture becomes bubbly and frothy.
2. Add half of the salt (½ teaspoon), half of the chopped rosemary (2 tablespoons), the 3 tablespoons of olive oil, and all the flour. Stir until a shaggy dough forms, then use your hands to bring it together.
3. Lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel. Let it rise in a warm, draft-free spot for 1 hour.
4. Turn the dough out onto a lightly floured surface and gently shape it into a ball. Let it rest for 20 minutes.
5. Line your slow cooker with two pieces of parchment paper, leaving at least 2 inches overhanging on each side. Place the dough ball inside and sprinkle the top with the remaining salt and rosemary.
6. Place paper towels over the top of the slow cooker, then put the lid on. This absorbs condensation and prevents water from dripping onto the bread.
7. Cook on high for 2 hours. The bread will be pale but fully cooked. For a darker, crispier crust, transfer the bread to a parchment-lined baking sheet and broil for a few minutes, watching carefully to avoid burning.
8. Let the bread cool slightly before slicing. Meanwhile, in a small bowl, combine all the dip ingredients and mix well. Serve the warm bread with the olive oil herb dip.