Slow Cooker Focaccia

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This slow cooker focaccia bread bakes up soft and airy with a lightly crisp, golden crust, no oven needed, just simple ingredients and an easy hands-off method.

Prep Time5

Cook Time1 30

Rise Time2

Total Time3 35

Course: Bread, Side Dish

Cuisine: Italian American

Keyword: easy focaccia recipe, slow cooker focaccia recipe, slow cooker foccacia, slow cooker herb focaccia

Servings: servings

Author: Alyssa Rivers

Equipment

1 5-6 quart slow cooker

Ingredients

12-14 frozen dinner rolls I used Rhodes rolls
3 tablespoons olive oil
2 tablespoons fresh herbs I used rosemary and thyme
½ teaspoon coarse salt

Instructions

Line a 5 or 6-quart slow cooker with parchment paper. Arrange 12-14 frozen dinner rolls in the bottom of the slow cooker.
Cover and set to warm for 2 hours, or until the rolls are doubled in size.
Once the rolls have doubled in size, drizzle 3 tablespoons olive oil over the top and use your fingers to dimple the dough. Sprinkle 2 tablespoons fresh herbs and ½ teaspoon coarse salt over the top.
Turn the slow cooker to HIGH and cover. Cook for 1 ½ hours.

Notes

Storing and Freezing Tips

Room Temperature: Store leftover focaccia at room temperature in an airtight container for 2-3 days.
Freezer: Wrap leftover focaccia in plastic wrap and place in a freezer-safe zip-top bag or container and store in the freezer for up to 3 months. Thaw at room temperature and reheat in the oven at 350ºF until warmed through.

Nutrition

QR code

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