Slow Cooker Focaccia
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.
Servings: 8 servings
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
Calories: 223kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 484mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg
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