Imagine filling your kitchen with the irresistible aroma of freshly baked Italian bread without ever turning on your oven. This Slow Cooker Focaccia Bread is about to revolutionize your baking game, offering a foolproof method to create restaurant-quality bread with minimal effort. Whether you're a novice baker or a seasoned pro, this recipe will transform your cooking experience and impress everyone at your table with its golden, crispy edges and soft, pillowy interior.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil
- 1 tsp salt
- 1 tbsp rosemary (optional)
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1 packet (2 1/4 tsp) of instant yeast, and 1 tsp of salt. Mix these dry ingredients together until they are well combined.
- In a separate bowl, combine 1 1/2 cups of warm water and 1/4 cup of olive oil. Stir gently to mix.
- Gradually pour the wet mixture into the dry ingredients, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- If using, add 1 tbsp of rosemary to the dough and mix until evenly distributed.
- Once the dough starts to come together, use your hands to knead it in the bowl for about 2-3 minutes, until it becomes a slightly sticky and cohesive ball.
- Grease the inside of your slow cooker with a little olive oil to prevent sticking.
- Transfer the dough into the greased slow cooker, spreading it out evenly to cover the bottom. If necessary, use your hands to gently stretch the dough to fit the shape of the slow cooker.
- Cover the slow cooker with its lid and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, use your fingers to dimple the surface of the dough, creating small indentations.
- Drizzle a little more olive oil over the top of the dough and sprinkle with additional rosemary or sea salt if desired.
- Set your slow cooker to low heat and cook the focaccia for about 2 hours. The bread is done when it has risen and the edges are golden brown.
- Once cooked, carefully remove the focaccia from the slow cooker using a spatula or by lifting it out with parchment paper.
- Let the focaccia cool on a wire rack for about 10-15 minutes before slicing and serving.
Tips
- Water Temperature Matters: Use warm water (around 110°F) to activate the yeast properly without killing it.
- Don't Rush the Rising: Allow the dough a full hour to rise, which develops better flavor and texture.
- Dimpling Technique: When creating dimples on the dough, use your fingertips gently to create those signature focaccia indentations.
- Oil is Your Friend: Be generous with olive oil - it adds flavor and helps create a crispy bottom.
- Watch the Edges: Every slow cooker is different, so check the bread around the
- 5-hour mark to prevent over-browning.
- Customize Your Flavors: Experiment with different herbs like thyme, oregano, or add sun-dried tomatoes for variety.
- Serving Suggestion: Serve warm with olive oil and balsamic vinegar for dipping, or use as a base for sandwiches.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
