Crockpot Focaccia
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.
Servings: 10 to 14 people
Ingredients
- 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
Instructions
- 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!
Video
Notes
Use plain frozen rolls. Use pre-made simple dinner rolls that have NOT been flavored with additional seasonings, and make sure they’re frozen, not thawed! 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.
Nutrition
Calories: 193kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 345mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg