Slow Cooker Focaccia Bread
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Whisk yeast, sugar and 1/2 cup warm water in a jug. Set aside in a warm place for 15 minutes or until foamy.
Place flour in a large bowl. Season well with salt and pepper. Make a well. Add yeast mixture, 1 tablespoon oil and remaining warm water. Mix to form a sticky dough. Cover with plastic wrap. Set aside in a warm place for 15 minutes.
Grease bowl of slow cooker (see notes). Using lightly floured hands, transfer dough to slow cooker, spreading to almost cover base of cooker. Cover. Cook on Low for 30 minutes or until dough has doubled in size.
Using fingertips, press holes into the top of dough. Sprinkle with rosemary and drizzle with 1 tablespoon of remaining oil (see notes). Sprinkle with sea salt. Season with pepper. Cover. Cook on High for 1 hour to 1 hour 15 minutes or until cooked and top is just firm to touch. Turn cooker off. Using 2 spatulas, carefully lift bread from cooker and transfer to a tray lined with baking paper.
Preheat grill on high. Drizzle bread with remaining oil. Grill for 2 to 3 minutes or until top is golden, being careful not to burn baking paper. Serve warm or cold with butter.
7g sachet dried yeast
10.00 gm caster sugar
312.50 gm warm water
750.00 ml plain flour
45.50 gm extra virgin olive oil
3 tsp chopped fresh rosemary leaves
2.40 gm sea salt
Butter, softened, to serve
50.0 grams fat
7.0 grams saturated fat
310.9 grams carbohydrates
10.8 grams sugar
43.2 grams protein
830.5 milligrams sodium
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Not only does this rosemary focaccia recipe require no kneading, but its cooked in the slow cooker so its completely hands-off!