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Recipe Instructions

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.

Recipe Ingredient

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

Cook Time

75M

Prep Time

10M

Total Time

85M

Nutrition

450.81 calories

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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NutritionInformation

Recipe Category

Lunch

Keywords

Slow cook, bread, egg allergy, gluten allergy, lactose allergy, milk allergy, sesame allergy, soy allergy, wheat allergy, lunch, sides, simple, easy, entertaining, fresh, slow cooker

Description

Not only does this rosemary focaccia recipe require no kneading, but its cooked in the slow cooker so its completely hands-off!

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