Focaccia in a slow cooker
Slowcook

Focaccia in a slow cooker

Soft, airy focaccia baked in the slow cooker with a moist crumb. An easy bread solution without an oven, perfect as a side or for tapas.

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140 min total
6 servings
Easy

Ingredients

servings

  • Dough

    • 25 g Yeast
    • 3 dl Lukewarm water
    • 2 spsk Olive oil
    • 1 tsk Salt
    • 450 g Wheat flour

  • Topping

    • 2 spsk Olive oil
    • 1 tsk Flaky salt
    • 1 tsk Rosemary

Instructions

  1. 1

    Make the dough

    1. Dissolve the yeast in lukewarm water.
    2. Add oil, salt and wheat flour.
    3. Knead the dough until soft and supple.
    15 min
  2. 2

    Let rise

    1. Let the dough rise covered for about 1–1½ hours, until doubled in size.
    90 min
  3. 3

    Shape the focaccia

    1. Line the slow cooker with parchment paper.
    2. Press the dough flat in the bottom.
    3. Make dimples with your fingers and drizzle with olive oil.
    4. Sprinkle with flaky salt and rosemary.
    5 min
  4. 4

    Bake

    1. Cook on HIGH for about 2 hours, until the bread is baked through.
    2. Lift out the bread and let it cool slightly before serving.
    120 min
    High heat

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Details

Nutrition

Calories

320kcal

Protein

8g

Fat

9g

Carbs

48g

Serving Size

150g

Serving

Suggestions

  • • Serve warm with olive oil and balsamic vinegar for dipping.

Drink Pairings

  • • Alkoholfrei: Water

Side Pairings

  • • Salad

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 20°C

Tips

Preparation

  • • Use parchment paper so the bread is easy to lift out.

Cooking

  • • For a crisper surface, finish the bread under the oven broiler for 5 minutes.

Serving

  • • You can top it with olives or cherry tomatoes before baking.

Variations

Flavor

  • Mild and olive-oil rich

Health

  • Vegetarian bread

Method

  • Slow cooker

Toppings

  • Rosemary and flaky salt

Author

C

Camilla

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Comments

Author

C

Camilla