Slow Cooker Easy Focaccia

📝 Ingredients

• 12–14 frozen dinner rolls (adjust based on slow cooker size)
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped
• ½ cup Kalamata olives, sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste

👩‍🍳 Instructions

1. Prepare the slow cooker:
   Line your slow cooker with parchment paper to prevent sticking and make for easy removal.
2. Arrange the dough:
   Place 12–14 frozen dinner rolls into the bottom of the slow cooker, leaving about ½ inch of space between each one. Depending on the size of your slow cooker, you may need fewer rolls.
3. First rise:
   Cover the slow cooker and set it on the “Warm” setting for 1½ to 2 hours, or until the rolls have doubled in size and filled the bottom of the slow cooker.
4. Season and press:
   Once the dough has risen, drizzle the entire surface with ¼ cup olive oil. Use your fingertips to gently press into the dough, creating the classic focaccia dimples. Sprinkle with fresh herbs, olives, kosher salt, and black pepper.
5. Cook:
   Cover and cook on High for 1½ hours, until the bread is puffed and the bottom is lightly golden (check with a spatula).
6. Rest:
   Turn the slow cooker off, keep it covered, and let the bread sit for an additional 30 minutes. This helps set the texture and keeps it from drying out.
7. Serve:
   Use the parchment to lift the focaccia out. Slice, serve warm, and enjoy with soups, salads, or dipping oil!

💡 Tips & Variations

• Add cheese: Sprinkle shredded parmesan or mozzarella on top before the final cook for a cheesy twist.
• Use different olives: Swap in green olives or sun-dried tomatoes for variety.
• Try dried herbs: If fresh herbs aren’t available, use 1 tablespoon each of dried rosemary, thyme, and oregano.
• Garlic lovers: Add minced garlic or garlic powder before cooking for extra flavor.
• Crispier bottom: If your slow cooker has a sauté or brown function, turn it on for 2–3 minutes at the end for a crispy base.

📦 Storage & Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheat: Warm slices in the air fryer at 350°F for 2–3 minutes, or in the microwave wrapped in a damp paper towel.

❓ FAQs

Can I use homemade dough instead of frozen rolls?
Yes! Just use about 1 pound of risen bread dough, spread it evenly in the lined slow cooker, and proceed with seasoning and cooking steps.

What size slow cooker is best?
A 5 to 6-quart slow cooker works great. The smaller the base, the thicker your focaccia will be.

Can I cook this in the oven instead?
Absolutely. Just transfer the risen dough to a baking dish or sheet pan and bake at 375°F for 20–25 minutes, or until golden brown.

🫒 Perfect Pairings for Focaccia

• Soup: Tomato basil, minestrone, creamy potato leek
• Salad: Arugula with shaved parmesan, Greek salad
• Dipping Oil: Olive oil + balsamic vinegar + herbs + chili flakes
• Charcuterie: Serve sliced with cheese, meats, olives, and spreads
• Sandwiches: Slice horizontally and fill with grilled veggies, mozzarella, or deli meats