Slow cooker focaccia
This slow cooker focaccia is a soft Italian bread enriched with rosemary and olive oil, made effortlessly in a slow cooker. The method ensures a deliciously airy texture, perfect for pairing with meals or enjoying on its own.
Cook time 75 min
Prep time 10 min
Ingredients:
1 tsp yeast2 tsp sugar
1.50 cups water
3 cups all-purpose white wheat flour
2 tbsp olive oil
2 tbsp rosemary
1 tsp salt
Focaccia is a classic Italian bread known for its soft, airy texture and delightful flavor. Using a slow cooker to make focaccia is a convenient and low-effort method that yields delicious results. This recipe, featuring perfectly balanced ingredients like rosemary and olive oil, will guide you to create a delicious and aromatic bread that pairs wonderfully with a variety of dishes.
Instructions:
- In a small bowl, dissolve 1 tsp of yeast and 2 tsp of sugar into 1.5 cups of lukewarm water. Stir well.
- Allow the mixture to sit for about 5-10 minutes until it becomes frothy. This means that the yeast is activated.
- In a large mixing bowl, combine 3 cups of flour and 1 tsp of salt. Mix well.
- Create a well in the center of the flour mixture. Pour the yeast mixture into the well.
- Add 2 tbsp of olive oil into the flour mixture.
- Mix thoroughly until a dough forms. You can use a wooden spoon or your hands.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Lightly oil a large bowl with a bit of olive oil. Place the dough inside the bowl and cover it with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm area for about 1-2 hours or until it has doubled in size.
- Lightly oil the bottom of the slow cooker with some olive oil to prevent sticking.
- Once the dough has risen, punch it down to release the air. Transfer the dough to the slow cooker.
- Using your fingertips, gently press and spread the dough evenly to fit the bottom of the slow cooker.
- Drizzle a bit of olive oil over the top of the dough.
- Sprinkle 2 tbsp of rosemary evenly over the surface.
- Optionally, add a pinch of salt and a little more olive oil for added flavor.
- Set the slow cooker to the "Low" setting.
- Cover and cook for 2-3 hours or until the edges are golden brown and the center is cooked through. Cooking times may vary depending on your slow cooker.
- Once done, turn off the slow cooker and let the focaccia cool for a few minutes inside.
- Carefully remove the focaccia from the slow cooker using a spatula and transfer it to a cooling rack to cool completely.
- Cut into slices and serve. Enjoy your homemade slow cooker focaccia!
Cooking focaccia in a slow cooker is a simple and rewarding process that yields a beautiful, aromatic bread with minimal effort. By following this recipe and incorporating the tips provided, you'll be able to create a focaccia that is sure to impress your family and friends. Enjoy your homemade focaccia as a side dish, a sandwich base, or simply on its own with a dip in olive oil and balsamic vinegar.
Slow cooker focaccia FAQ:
Cook the focaccia on the 'Low' setting for 2-3 hours, or until the edges are golden brown and the center is cooked through. Cooking times may vary based on your slow cooker.
Check for golden brown edges and ensure the center is cooked through by inserting a toothpick; it should come out clean. The texture should also feel firm yet soft.
Yes, store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months.
If you don't have rosemary, you can use other herbs like thyme, oregano, or basil for a different flavor profile. Adjust the quantity based on your preference.
A 4-quart slow cooker is recommended for this recipe. Ensure there's enough space for the focaccia to rise and cook evenly.
Cooking Tips:
- For a more flavorful focaccia, let the dough rise overnight in the fridge before slow cooking.
- Ensure the yeast is fresh for the best rise and texture.
- For an extra crunch, sprinkle a bit of coarse sea salt over the dough just before cooking.
- Use a toothpick to check if the focaccia is done; it should come out clean and dry.
- Allow the focaccia to cool for a few minutes before slicing to maintain its structure.
Nutrition Facts
4 ServingsCalories 350kcal
Protein 12g
Carbohydrates 70g
Fiber 3.15g
Sugar 2.75g
Fat 8g
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