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Slow cooker focaccia recipe
Slow cooker focaccia recipe
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Easy no-knead rosemary focaccia made effortlessly in the slow cooker - a hands-free delight!
Ingredients:
  • 7g sachet dried yeast
  • 10.00 gm caster sugar
  • 312.50 gm warm water
  • 750.00 ml plain flour
  • 45.50 gm extra virgin olive oil
  • 3 tsp chopped fresh rosemary leaves
  • 2.40 gm sea salt
  • Butter, softened, to serve
Instructions:
  • In a jug, combine yeast, sugar, and 1/2 cup of warm water. Let it sit in a warm spot for 15 minutes or until it becomes frothy.
  • In a large bowl, mix flour with a generous amount of salt and pepper. Create a well in the center and pour in the yeast mixture, 1 tablespoon of oil, and the rest of the warm water. Stir until a sticky dough forms. Cover with plastic wrap and let it rest in a warm spot for 15 minutes.
  • Prepare the slow cooker by greasing the bowl. With lightly floured hands, place the dough in the slow cooker and spread it almost covering the base. Cover and cook on Low for 30 minutes or until the dough doubles in size.
  • Press holes into the dough using your fingertips, then sprinkle with rosemary and drizzle with 1 tablespoon of remaining oil. Finish with a sprinkle of sea salt and a dash of pepper. Cover and cook on High for 1 hour to 1 hour 15 minutes until cooked and the top is firm. Turn off the cooker, gently lift the bread using 2 spatulas, and transfer it to a tray lined with baking paper.
  • Preheat the grill on high. Drizzle the bread with the remaining oil and grill for 2 to 3 minutes, or until the top is golden brown, making sure not to burn the baking paper. Serve the bread warm or cold with butter.

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