Slow Cooker Herbed Focaccia Bread

An easy, no-knead bread recipe that doesn’t heat up the kitchen? Slow Cooker Herbed Focaccia Bread is your answer!  It’s soft, fluffy, and crisp around the edges—and best of all, no oven required.

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What’s better than homemade bread?  No-knead Slow Cooker Herbed Focaccia Bread that bakes in your slow cooker and doesn’t heat up the house!

This heavenly bread is a cinch to make because it uses frozen dinner roll dough!

These rolls slowly rise in your slow cooker on the warm setting, then when they’ve risen, we add olive oil, dimple them with our fingers, and sprinkle on the seasonings.

The rolls spread out into a uniform loaf, then bake in your slow cooker until the bread is soft, fluffy, and golden brown around the edges, providing a deliciously crispy crust.

Bread is fantastic all year long, but this recipe is especially great when it’s hot out and you don’t want to heat up your kitchen turning on the oven.

Calabrian Chili Garlic Bread is another great Italian bread!

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

• Frozen dinner rolls (dough) –  I use the Rhodes Rolls pictured below
• Olive oil
• Herbs (I use rosemary and/or thyme)
• Sea Salt
• Garlic powder

How to make this recipe

1. Add parchment paper to your slow cooker.  Don’t forget this step or the bread will stick to the slow cooker – ask me how I know!
2. Place frozen rolls on the parchment paper so that they’re close, but not touching.
3. Let them rise on the warm setting of your slow cooker, according to the time on the recipe card below.
4. After they’ve risen, pour olive oil on the dough and dimple it with your fingers.  
5. Sprinkle seasonings on dough and continue to cook until done.

📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.

How to serve focaccia bread

Focaccia is excellent all on its own or served as a side dish!  Here’s how we serve it:

• Italian dishes: with your favorite pasta, Calabrian chicken meatballs, chicken parmesan, spinach lasagna roll ups.
• Soups: slow cooker creamy chicken gnocchi soup, minestrone, Italian meatball gnocchi soup.
• Charcuterie boards with salami, cheese, mustard, marinated olives, and dried fruits.

Looking for more slow cooker recipes?  Here are some favorites:

• Slow Cooker Peanut Butter Cookie Bars
• Slow Cooker Creole Crab Dip
• Slow Cooker Apple Cobbler
• Slow Cooker Herbed Baby Potatoes

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Slow Cooker Herbed Focaccia Bread

Flavorful Eats

An easy, no-knead bread recipe that doesn't heat up the kitchen? Slow Cooker Herbed Focaccia Bread is your answer!  It’s soft, fluffy, and crisp around the edges—and best of all, no oven required.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 hours hrs

0 minutes mins

Total Time 3 hours hrs 5 minutes mins

Course Side Dish

Cuisine Italian

Servings 8

Equipment

• 5-quart or 6-quart slow cooker
• Parchment paper

Ingredients

  

1x2x3x

• 10-13 Rhodes Dinner Rolls (frozen dough) photo of package shown in post
• 1/4 cup olive oil
• 1/8 teaspoon dried rosemary
• 1/8 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 1/8 teaspoon sea salt

Instructions

 

• Line slow cooker with parchment paper.
• Add frozen rolls to slow cooker so that they are close, but not touching. A 5-quart slow cooker will fit 10 rolls and a 6-quart slow cooker will fit 13 rolls.
• Turn slow cooker to the "warm" setting and put the lid on. Let the rolls rise until they have doubled in size. Depending on your slow cooker, it could take 1 1/2-1 3/4 hours.
• When the rolls have doubled in size, slowly pour olive oil all over them, making sure to get the top and sides of the rolls. With clean hands, use your fingers to dimple the dough, by pressing down creating little pockets in the dough - this helps create the unique texture of focaccia bread.
• After you have dimpled the dough, sprinkle on the herbs, garlic powder, and sea salt. Put the lid on slow cooker and cook on high for approximately 1 1/2 hours. The bread is done with the top is fully cooked (no raw spots) and the edges are golden brown.
• Remove the focaccia from the slow cooker by lifting the parchment paper. Slice and serve. Enjoy!

Notes

• Fresh herbs can be used instead of dried with a ratio of 1 teaspoon of dried herbs = 1 tablespoon of fresh.
• I account for approximately 1 1/2 rolls per serving, so 10 rolls = approximately 6-8 servings and 13 rolls = approximately 8-10 servings.
• If desired, sun-dried tomatoes, olives, caramelized onions, or crushed red peppers can be added with the seasonings.
• Leftover focaccia is best stored at room temperature in an air-tight container for up to 2 days.  You can also freeze slices of it by wrapping it in plastic wrap/beeswax wrappers and freezing it in freezer bags.
• Reheat leftover bread in the oven for a few minutes until warmed through.
• This recipe has only been tested with the Rhodes Dinner Rolls.  
• Parchment paper is a must!  If you don't use it, the focaccia will stick to the slow cooker.
• A 5-quart slow cooker will fit 10 rolls, serving approximately 6-8.  A 6-quart slow cooker will fit 13 rolls, serving approximately 8-10.
• This recipe was inspired by Food Dolls (Slow Cooker Easy Focaccia Recipe)

Keyword Bread, Slow Cooker, Vegetarian

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