Start by mixing the warm water (105°F - 110°F), sugar, and active dry yeast together until sugar and yeast are disolved.

Let it sit for 15 minutes in a warm spot, until foamy.

Mix salt and 3 tablespoons olive oil into yeast mixture.

Stir in the flour and continue to mix until a shaggy loaf is formed (not super smooth, still lumpy).

Pour the dough onto a floured surface and knead for 5 minutes, until smooth and no longer sticky. You can also knead it with a dough hook in a stand mixer. 

Coat a large bowl with 1/2 tablespoon olive oil. Place the dough inside the bowl and turn it over so the dough is coated in olive oil. 

Cover the bowl with plastic wrap and set it in a warm spot to rise for 45 minutes, until doubled in size.

Line your crock pot with two sheets of parchment paper coated with cooking spray. 

Carefully place the dough in the crockpot and brush the remaining 1/2 tablespoon olive oil on top.

Sprinkle rosemary over the olive oil.

Cover the crockpot and cook on low for 2 1/2 hours.

Remove bread from slow cooker and brown under the broiler of your oven for 1-2 minutes, if desired. 

Let fully cool before slicing.

Serve and enjoy!