In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of active dry yeast. Gradually stir in 1 ¼ cups of warm water and 2 tablespoons of olive oil until a rough dough forms.

Cover the bowl with a kitchen towel and set it in a warm area to rise for 1.5 to 2 hours until it has doubled in size.

While the dough rises, line your slow cooker with parchment paper. Lightly flour your hands to prevent sticking.

Gently punch the risen dough down to release excess air, then shape it into a round loaf and place it in the slow cooker.

Cover the slow cooker and set it to high heat, cooking for 2 to 2.5 hours until the bottom is firm and the surface is golden-brown.

For a crustier texture, preheat your oven to 400°F during the last 15 minutes of slow cooking and crisp the bread for 5-10 minutes after lifting it from the crockpot.

Allow the bread to cool on a wire rack for about 15 minutes before slicing and serving.