Eightyrecipes
Crockpot Focaccia Bread
A soft, tall no-knead focaccia made from scratch in the slow cooker, topped with olive oil and fresh rosemary and finished under the grill.
Ingredients
Dough
- 500 g bread flour (4 cups)
- 7 g instant yeast (2 1/4 teaspoons)
- 400 ml warm water (1 2/3 cups)
- 2 tablespoons olive oil
- 2 teaspoons fine salt
Topping
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary leaves
Instructions
- In a large bowl, combine the bread flour, yeast and salt.
- Pour in the warm water and olive oil.
- Mix until a sticky dough forms.
- Cover and allow the dough to rise for 1 to 2 hours, or until doubled in size.
- Line the slow cooker with parchment paper.
- Transfer the dough into the lined slow cooker.
- Gently stretch the dough toward the edges.
- Cover and let rise for another 30 minutes.
- Drizzle the olive oil over the dough.
- Use your fingertips to press dimples all over the surface.
- Sprinkle with the rosemary.
- Cover and cook on High for 2 to 3 hours until the bread is cooked through.
- Carefully lift the bread out using the parchment paper.
- For a deeper golden crust, place the finished focaccia under the broiler (grill) for 2 to 3 minutes. Allow to cool slightly before slicing.
Notes
Nutrition values are an estimate. Rise time is about 2 hours in total. Cooking time depends on the size of your slow cooker; start checking at 2 hours. Lay a clean tea towel under the lid to catch condensation if your cooker drips. This bread is best enjoyed warm on the day it is made. Store in an airtight container at room temperature for up to 2 days, or freeze slices for up to 3 months.
Nutrition
Nutrition is an estimate, calculated automatically.
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