Slow Cooker Focaccia Bread
Frozen rolls, extra virgin olive oil, salt, and fresh rosemary are all you need to make your own Focaccia bread.
Servings: 12
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.
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
Calories: 157kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 274mg | Potassium: 50mg | Fiber: 2g | Sugar: 1g | Calcium: 76mg | Iron: 2mg
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