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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
Units

  • Dough

    • 0.9 oz Yeast
    • 1¼ cup Lukewarm water
    • 2 tbsp Olive oil
    • 1 tsp Salt
    • 15.9 oz Wheat flour

  • Topping

    • 2 tbsp Olive oil
    • 1 tsp Flaky salt
    • 1 tsp 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

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Details

Nutrition

Calories

320kcal

Protein

8g

Fat

9g

Carbs

48g

Serving Size

150g

Dietary

Allergens

Gluten

Serving

Suggestions

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

Drink Pairings

  • • Alkoholfrei: A light beer or sparkling water with lemon

Side Pairings

  • • Boiled potatoes or toasted rye for the sauce

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 20°C
  • • Method: Store in an airtight bag at room temperature

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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Author

C

Camilla