Focaccia – Slow Cooker Style2013-10-10
- Cuisine: Italian
- Yield : 1 loaf
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 2:00 h
- Ready In : 2:10 h
You will be seeing a lot of slow cooker recipes from me, because it is getting cold and I just want to hibernate and not think about anything like cooking. Slow cookers (or crock pots) are ingenuous tools that make the lives of lazy cookers – like myself – a lot easier.
I love carbs. LOVE. So I wanted to make some focaccia bread. This was my first time making it, so I will learn from my errors (and hopefully not inflict them on you) and get it better next time.
What I learned from this recipe? Use white flour as the primary flour! I used whole wheat and the bread came out denser than I like. I modified the recipe below to address that. Know your slow cooker! Mine cooks hotter, so in the future I will shorten the time. Another thing I wish I had done was created the holes that make focaccia look so unique, but I didn’t think to do that while it was baking. It would have kept the bread a little moister.
Focaccia, by the way, is a flat bread that originated in Italy more than 2,000 years ago. Old bread! If you like pizza, then pay homage to its precursor! You can also make focaccia pizza, because why not?
And yes, I did share the focaccia with that lovely Pit Bull you see. That’s Mina, she’s 15, and is a very serious beggar (although she usually falls asleep during the begging process). She loves herself some focaccia bread.
- 1 cup whole wheat flour
- 2 cups white flour
- 1 packet active dry yeast
- 1 cup warm water
- 1/2 tsp of sugar
- Oil to grease the crock pot
- 3/4 tsp salt
- 3-4 tbsp olive oil
- Rosemary for topping (or any herbs you like)
- Coarse salt for topping
In a large bowl, mix the packet of yeast with the warm water and sugar. Proof your yeast by letting it sit for 10 minutes. Active yeast will create foam on top of the water mixture. See the foam? Good to go!
Add to the yeast mixture the flour and salt. Mix until you can form a dough ball.
After dough is formed, turn out on a cutting board dusted with flour and knead until dough is fully mixed.
Oil the crock pot thoroughly. Oil halfway up to the top of the crockpot to allow for rising of dough.
Place the dough in the crockpot and stretch out until it fits the bottom. If you are using a small slow cooker, split the dough in half and refrigerate the rest. You will be putting the top back on the crockpot, but you will need something to catch the moisture. Place a clean dish towel under the lid and secure it. You will need to let the dough rise for an hour.
After the dough has risen, drizzle olive oil, coarse salt, and rosemary on the top of the unbaked bread. Turn the slow cooker on high and cook for 1.5-2 hours. After 20 minutes, use your finger or a fork to indent holes into the dough. Check at an hour. The bread is ready when it has a springy feel to the center. Enjoy plain or with olive oil!
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