Crockpot Focaccia Bread Recipe
This crockpot focaccia bread recipe makes a soft, olive oil-rich loaf with a dimpled top and no oven. The dough rises on the counter, bakes in the slow cooker on HIGH, and finishes under the broiler for a golden crust.
8
servings20
minutes2
hoursA simple yeast dough with plenty of olive oil bakes in the slow cooker on HIGH. A quick trip under the broiler gives it a golden top.
Ingredients
3 cups all-purpose flour, plus more for dusting
1 packet (2 1/4 teaspoons) instant yeast
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 1/4 cups warm water, about 105 degrees F
1/3 cup olive oil, divided
3 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
1 teaspoon flaky sea salt
1/2 cup cherry tomatoes, halved (optional)
1/4 cup pitted olives, halved (optional)
Parchment paper
1 clean paper towel or kitchen towel
Directions
- Whisk the flour, yeast, kosher salt and sugar in a large bowl.
- Add the warm water and 2 tablespoons of the olive oil. Stir until a shaggy, sticky dough forms.
- Cover and let rise in a warm spot for 1 hour, until doubled.
- Line a 6 quart slow cooker with parchment, letting it come up the sides. Drizzle with 2 tablespoons of oil.
- Scrape the dough into the cooker and gently stretch it to fill the bottom. Let it rest 15 minutes.
- Dimple the dough with oiled fingertips. Press in the garlic, rosemary, tomatoes and olives. Drizzle with the remaining oil and sprinkle with sea salt.
- Place a folded paper towel under the lid to catch steam. Cover and cook on HIGH for 1 1/2 to 2 hours, until a toothpick comes out clean and the bottom is golden.
- Lift the bread out by the parchment onto a baking sheet.
- Broil on the middle rack for 2 to 4 minutes, watching closely, until the top is golden.
- Cool 10 minutes, then slice and serve warm.
Notes
- The towel under the lid keeps the top from getting soggy. Store the bread wrapped at room temperature for 2 days. Freeze slices for up to 2 months. Do not cook this recipe on LOW, since the dough needs the stronger heat to set.
How focaccia bakes in a slow cooker
A slow cooker is a small, steamy oven. The trapped heat cooks the dough through and gives the crumb a soft, tender texture. What it does not do is brown the top, which is why a quick pass under the broiler finishes the job and gives the loaf its golden color.
Focaccia is the right bread for this method because it is a flat, wet, forgiving dough. There is no kneading and no shaping. The oil in the pot also crisps the bottom of the loaf into a rich, golden crust.
The loaf will not be as crisp as an oven focaccia, and that is fine. Think of it as a soft, tender, pillowy bread with a golden finish, closer to a thick flatbread than a crusty loaf.
Ingredient notes
Flour: All-purpose flour gives a tender crumb. Bread flour makes a chewier loaf and needs a touch more water. Measure by spooning flour into the cup and leveling it, not scooping.
Yeast: Instant yeast mixes right into the flour. If you use active dry, dissolve it in the warm water first and wait five minutes.
Olive oil: This is a bread built on oil. Use a good, fruity one for the top, because you can taste it.
Rosemary and garlic: Fresh rosemary is best. Slice the garlic thin and press it into the dough so it does not burn under the broiler.
Flaky salt: It adds crunch and flavor on top. Use it after the dimpling and oil.
Tips for a good loaf
Use parchment: The most common mistake is skipping the parchment. The dough sticks and the loaf tears. A sling of parchment lets you lift it out in one piece.
Catch the steam: A folded paper towel under the lid soaks up condensation. Without it, drips collect on the top and the bread turns gummy.
Watch the broiler: It takes seconds to go from gold to burnt. Stay by the oven and pull the bread when the top is browned.
Do not rush the rise: A dough that has not doubled makes a dense loaf. If your kitchen is cool, set the bowl in the oven with just the light on, which holds a gentle warmth.
Swaps and variations
Swap the rosemary for thyme or oregano, or add sliced red onion and parmesan for a savory topping. Whole wheat flour works for half the flour, though the loaf will be denser. Roasted garlic and sun-dried tomatoes are a nice pairing. For a sweet version, try thin slices of grape and a drizzle of honey.
Do not swap in self-rising flour or skip the yeast. The loaf will not rise properly.
Make it your own with whatever sits in the fridge. Thin slices of lemon, caramelized onion, olives and a shower of parmesan all work. Add soft toppings after the first hour so they do not burn.
What to serve with it
Serve warm with soup, pasta or a big salad. Tear it into pieces to dip in olive oil and balsamic vinegar, or split it for sandwiches. It goes especially well with tomato soup.
A slice of focaccia also makes a fine sandwich bread. Split it and fill it with roast chicken, mozzarella and pesto, or toast it and top it with ripe tomato.
Storing and reheating
Store the cooled bread wrapped in foil or a bag at room temperature for up to 2 days. Warm slices in a 350 degree oven for 5 minutes to refresh the crust.
Freeze wrapped slices for up to 2 months. Thaw at room temperature or warm directly from frozen in the oven.
Cool the bread completely on a rack before wrapping it, or steam will soften the crust.
Crockpot Focaccia Bread Recipe at a glance
- Prep time: 20 minutes
- Cooking time: 2 hours
- Servings: 8 servings
- Ingredients: 13, led by all-purpose flour, packet (2 1/4 teaspoons) instant yeast, kosher salt, sugar
Tips for Crockpot Focaccia Bread Recipe
The towel under the lid keeps the top from getting soggy. Store the bread wrapped at room temperature for 2 days. Freeze slices for up to 2 months. Do not cook this recipe on LOW, since the dough needs the stronger heat to set.
Crockpot Focaccia Bread Recipe FAQ
How long does Crockpot Focaccia Bread Recipe take?
Crockpot Focaccia Bread Recipe takes 2 hours of cooking after 20 minutes of prep.
How many people does Crockpot Focaccia Bread Recipe serve?
This recipe makes 8 servings.
What do I need to make Crockpot Focaccia Bread Recipe?
13 ingredients, led by all-purpose flour, packet (2 1/4 teaspoons) instant yeast, kosher salt, sugar. Amounts are in the recipe card above.
