Slow Cooker Herbed Focaccia Bread
An easy, no-knead bread recipe that's made in a slow cooker? Slow Cooker Herbed Focaccia Bread is soft, fluffy, and crisp around the edges—and best of all, no oven required.
Equipment
- 5-quart or 6-quart slow cooker
Ingredients
- 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 the 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!
Video
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 adapted by Food Dolls (Slow Cooker Easy Focaccia Recipe)
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