Slow Cooker Focaccia Bread
3 Comments Jun 12, 2023
Updated Jun 05, 2024
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This Slow Cooker Focaccia Bread recipe is so easy and delicious. All you need are just a few ingredients like frozen rolls, extra virgin olive oil, sea salt, and rosemary for garnish. This tasty bread recipe yields bread that can pair well with any dish or be used to make something more.
Making bread in your crock pot is easier than you think. After (or before) you try this Focaccia recipe, have a go at making some Slow Cooker Banana Bread and Coconut Bread Pudding.
Table of Contents
What is Focaccia Bread
This bread recipe is a type of Italian yeast bread that is known for being cooked in sheet pans, hence why it’s flatter than most bread. It has a similar texture to pizza dough and is absolutely delicious thanks to the olive oil (and fresh thyme or rosemary) flavors.
I love Focaccia because it is so versatile. It can be used as sandwich bread, topped like a pizza, used for dipping, or set out for snacking. The choice is yours! It’s also a fantastic recipe for a dinner party, Thanksgiving dinner, or an Italian-inspired meal.
Recipe Ingredients
- Frozen Rolls: I use the Rhodes Brand. Be sure to grab the regular size and not the Texas (they’ll be huge like everything in TX).
- Extra Virgin Olive Oil: This particular type of oil has always been known for its distinct flavor that it adds to any dish, especially in bread recipes.
- Seasoning and Garnish: Sea salt and rosemary are both used for taste and garnish.
Step-by-Step Directions
Step One – Place a piece of cut parchment paper into the slow cooker. Brush half of the oil on the bottom of the parchment paper and add the frozen rolls.
Step Two – Cover the slow cooker with a towel and let the rolls rise for 3-4 hours.
Step Three – When the rolls have doubled in size (or more). Drizzle over the remaining olive oil. With clean hands poke the rolls to make indentions. The rolls will smoosh together which is fine (and adds to the look). Sprinkle over the salt.
Step Four – Cover and cook on HIGH For 1.5 hours. The top should be golden brown. Serve and enjoy!
Variations
- Other toppings you can add in addition to the kosher salt and fresh rosemary garnish are cherry tomatoes, sun dried tomatoes, caramelized onions, black olives, a brush of garlic butter, or other dried herbs (think herbs in the green family).
- If you’re pairing this bread on a platter, it would taste great being served with cold cut meats, goat cheese, pasta salad, or hummus.
- It is also delicious with soup, especially a nice tomato soup.
- If you love cooking and want to have a big crowd pleaser, serve this bread surrounded by a few different cheese spreads. You’ll most likely want to make a few. 🙂
Recipe FAQs
Yes around the edges, but it shouldn’t be too crunchy and the center will be soft.
Absolutely. You can even find a great recipe that uses the minimum ingredients like bread flour or all purpose flour, active dry yeast, salt, and milk.
The leftovers should be wrapped tightly in plastic wrap and then foil. It can be kept in the fridge for up to 2 days or put in the freezer for up to one month.
This bread can make delicious croutons or be recycled into bread pudding.
Yes. You can leave it as is and let people pick from the main piece or precut it into squares or triangles.
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Slow Cooker Focaccia Bread
Equipment
- parchment paper
Ingredients
- 12 Rhodes Brand frozen rolls, (regular size, not texas)
- ¼ cup extra virgin olive oil, divided
- ¼ tsp. sea salt
- fresh rosemary or thyme for serving (garnish)
Instructions
- Cut a piece of parchment paper and put in the slow cooker. Brush half of the oil on the bottom of the parchment paper.
- Add the frozen rolls.
- Cover the slow cooker with a towel and let the rolls rise for 3-4 hours.
- When the rolls have doubled in size (or more). Drizzle over the remaining olive oil. With clean hands poke the rolls to make indentions, it's ok if the rolls smoosh together. Sprinkle with the salt.
- Cook on HIGH For 1.5 hours.
Sarah’s Notes
- The leftovers should be wrapped tightly in plastic wrap and then foil. It can be kept in the fridge for up to 2 days or put in the freezer for up to one month.
- Day old bread can make delicious croutons or be recycled into bread pudding.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Like Pam, I would also like to know when the salt is added. Seems to be a garnish at the end? You also mentioned other garnishes, like cherry tomatoes, sundried tomatoes, etc. Are these just put on top at the end, kind of like bruschetta, or added while there is still cooking time to integrate them a bit with the bread? Thanks for any further clarification.
The salt is added right before baking. I wouldn’t cook the cherry tomatoes, but you could add sundried tomatoes or olives and let it bake in.
When is the salt put in?