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In a large bowl stir together warm water and yeast. Allow to sit for 10 minutes until foamy.
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Add flour, fresh herbs (reserving 1 tablespoon), 3 tablespoons OMAGGIO Limited Reserve Extra Virgin Olive Oil, sugar and salt.
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Work dough, kneading slightly until you can form dough into a ball. Place in a greased bowl, cover and allow to rise in a warm place for 1 hour.
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Turn dough onto a lightly floured surface, and allow to rest for another 20 minutes.
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Prepare your crock pot by lining the inside with parchment paper. Heat to high heat and add dough.
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Brush with more olive oil and sprinkle with remaining herbs.
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Cover the crock pot with paper towels before replacing the lid in order to prevent condensation from dripping on the bread.
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Bake for 2 and a half hours until cooked through. Loaf will be light colored.
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Allow to cool slightly before slicing.