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This slow cooker focaccia bread is the easiest way to get homemade bread on the table! Frozen dinner rolls transform into a pillowy, herb-flecked loaf with barely any effort. Just drizzle, dimple, and let your slow cooker do the rest.
The Lazy Baker’s Dream
- No dough skills needed: Skip the kneading and proofing stress, this recipe keeps things simple with an easy, hands-off method.
- Surprisingly fluffy and flavorful: Frozen rolls turn into a soft, airy loaf with golden edges and herby olive oil goodness.
- No Oven Needed! Slow Cooker bread is perfect for hot summer days when you want fresh bread without turning on the oven.
Ingredients for Slow Cooker Focaccia
- Toppings: Customize with your favorite toppings. Fresh herbs, tomatoes, olives, cheese, the possibilities are endless.
- Rolls + Olive Oil: Use your favorite brand of plain frozen dinner rolls and a good-quality olive oil for the best flavor.
- Herbs: You can use dried herbs if you’d like. 1 tablespoon fresh = 1 teaspoon dried.
How to Make Slow Cooker Focaccia Bread
Skip the hassle of traditional bread making! This recipe keeps things simple and is great for beginner bakers. You can serve it alongside pasta, soups, or salads, use it for dipping in olive oil bread dip or marinara, or enjoy it as a simple snack.
- Prep: Line a 5– or 6-quart slow cooker with parchment paper, then arrange frozen dinner rolls at the bottom.
- Let Rise: Cover and set to warm for 2 hours, or until the rolls are doubled in size.
- Slow Cook: Once the rolls have doubled in size, then you can drizzle olive oil over the top and use your fingers to dimple the dough. Next, sprinkle the fresh herbs and coarse salt over the top. Turn the slow cooker to HIGH and cover. Cook for 1 ½ hours.
Alyssa’s Recipe Tips
- Don’t Skip the Dimpling: Pressing your fingers into the dough helps the olive oil and herbs sink in, giving you that focaccia texture and flavor.
- Cook Time: The size and brand of your slow cooker will determine how long the focaccia takes to cook. Check it after 1 hour, you’ll know it’s done when the focaccia is golden brown on the outside.
Must Have Tools for Crockpot Focaccia
- Parchment Paper: This makes everything easier. Your bread won’t stick, it lifts right out, and cleanup is basically nothing.
- 5-6 Quart Slow Cooker: The perfect size to make the inside fluffy and the outside slightly crisp.
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Line a 5 or 6-quart slow cooker with parchment paper. Arrange 12-14 frozen dinner rolls in the bottom of the slow cooker.
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Cover and set to warm for 2 hours, or until the rolls are doubled in size.
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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.
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Turn the slow cooker to HIGH and cover. Cook for 1 ½ hours.
- 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.
Calories: 223kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 484mgPotassium: 80mgFiber: 2gSugar: 1gVitamin A: 84IUVitamin C: 1mgCalcium: 115mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
