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Rosemary Olive Oil Beer Bread

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  • Prep 10 min
  • Total 2 hr 30 min
  • Servings 1
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Bake this savory bread for your next Sunday night dinner!
by: Half-Baked Harvest
Updated Sep 20, 2016
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  • 3 1/2 cups flour
  • 4 teaspoons baking powder
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons fresh rosemary, chopped and divided
  • 12 oz. beer (whatever is your favorite)


  • 1
    Set slow-cooker to High. Line slow-cooker with parchment paper, up the sides of the slow-cooker bowl.
  • 2
    Add flour, honey, baking powder, salt, olive oil and 1 tablespoon rosemary to a mixing bowl. Pour in beer and stir with a mixing spoon until just combined.
  • 3
    Scoop dough into slow-cooker.
  • 4
    Place a large paper towel over top of slow-cooker and then place lid on slow-cooker. Adding paper towel with help keep moisture off of the bread.
  • 5
    Cook on High for 2 to 2 1/2 hours or until the center of the bread is fully cooked. Remove from the slow-cooker and let cool. Drizzle with olive oil and sprinkle with the remaining tablespoon of fresh rosemary. Slice and enjoy!

Expert Tips

  • tip 1
    If you’re not a fan of rosemary, you can omit or swap it with Parmesan cheese and/or your favorite herb.
  • tip 2
    You can also use butter in place of the olive oil.
  • tip 3
    This loaf of bread can also be baked in a 375ºF oven in a loaf pan for 45-55 minutes.

Nutrition Information

No nutrition information available for this recipe
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