Crockpot Focaccia is a game changer! Made with just 2 main ingredients plus seasonings and limited hands on time, it’s a quick, easy, and flavorful bread, perfect as an appetizer or side dish.
Easy Slow Cooker Focaccia Bread
I love the simple flavor and chewy texture of focaccia bread and though it’s very easy to make in general, this crockpot focaccia recipe is so hands off making it even easier.
It’s made with frozen dinner rolls and all the classic focaccia toppings, like olive oil, thyme, and parmesan. And since you’re starting with prepared rolls, there’s no mixing, kneading, or second rise.
Even with the shortcuts, the end result is that perfect focaccia texture and flavor.
Why You’ll Love This Easy Focaccia Recipe
- Only 2 main ingredients. Including prepared rolls, olive oil, and a few seasonings, you probably already have everything in your kitchen to make this slow cooker focaccia.
- Hands-off process. All you need to do is add the rolls to the slow cooker and check on them once to add the remaining ingredients. Easy peasy.
- Versatile side. This crockpot focaccia makes an easy appetizer or side for pasta, salads, and more. It feels a lot fancier than basic crusty bread but it is just as easy.
This easy focaccia recipe uses just a handful of ingredients.
(Scroll down to the recipe card below for measurements.)
- Frozen dinner rolls – I used Rhodes rolls.
- Extra virgin olive oil – Be sure to use a good quality oil. It makes a difference!
- Fresh thyme leaves
- Salt & pepper
- Freshly grated parmesan
How to Make Crockpot Focaccia
Here’s an overview of how to make this slow cooker focaccia recipe.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Warm the rolls. Arrange the frozen rolls in a crockpot lined with parchment paper. Cover and set to warm for 1 & 1/2 to 2 hours, until doubled in size.
- Add the seasonings. Drizzle the rolls with olive oil, using your fingers to gently poke and press down on the dough. Sprinkle with the remaining ingredients.
- Finish cooking. Cover and cook on high for 1 to 1 & 1/2 hours. Turn the crockpot off and let stand for 30 minutes.
Tips for Success
Here are a few key points to keep in mind when making your crockpot focaccia.
- Use plain frozen rolls. Use pre-made simple dinner rolls that have NOT been flavored with additional seasonings, and make sure they’re frozen! Otherwise, your focaccia will be hard and overcooked.
- Avoid overcooking. I highly recommend checking on it after 1 hour when it is on high. If it starts to brown too much, switch to low.
- Depending on the slow cooker, cook times may vary. You’ll know the focaccia is done when it is crisp and golden on the outside and soft and fluffy on the inside.
Ways to Serve Focaccia
There are so many ways to serve this focaccia recipe. Here are a few ideas:
- As a side or appetizer with extra olive oil for dipping
- With salad
- As a side to pasta dishes, like spaghetti or chicken alfredo
- As sandwich bread
- Day old focaccia can also be sliced and baked into croutons at 375F for ~10 minutes
Video: Crockpot Focaccia
- Room temperature. Store leftover crockpot focaccia in an airtight container on the counter for 2-3 days.
- Freezer. Slice your easy focaccia into individual pieces. Then, lay them on a parchment-lined baking sheet, and place them in the freezer for up to 2 hours. Next, wrap each portion in parchment paper, and transfer them all to a sealable bag. Press out as much air as possible, and store your bread for up to 2 months.
- Reheat: We love to reheat this easy focaccia in the air fryer or toaster. However, you could also warm it in the oven at 375° until it is heated through.
More Easy Bread Recipes:
- 12-14 frozen dinner rolls (I use Rhodes)
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon coarse salt
- 1/8 teaspoon fresh cracked black pepper
- 2 tablespoons freshly grated Parmesan
- Line a 6 quart crockpot with parchment paper.
- Arrange the frozen dinner rolls in the bottom of the crockpot, leaving space between them. (NOTE: The smaller the crockpot, the less rolls can be used.)
- Cover and set on warm for 1 & 1/2 to 2 hours, or until doubled in size.
- Drizzle with the olive oil, then use your fingers to gently poke and press down the dough. Sprinkle the thyme, salt, pepper, and Parmesan over the top.
- Cover and cook on high for 1 to 1 & 1/2 hours (see note.) Then, turn the crockpot off, BUT let stand covered for 30 minutes.
- Lift the focaccia out from the crockpot, slice, and enjoy!