Focaccia – Slow Cooker Style

  • 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


Step 1

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!

Step 2

Add to the yeast mixture the flour and salt. Mix until you can form a dough ball.

Step 3

After dough is formed, turn out on a cutting board dusted with flour and knead until dough is fully mixed.

Step 4

Oil the crock pot thoroughly. Oil halfway up to the top of the crockpot to allow for rising of dough.

Step 5

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.

Step 6

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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Comments (7)

  1. posted by Leah on October 10, 2013

    Wait… MINA?! Do you write multiple blogs? I’m so confused. WORLDS COLLIDING!

    Hope my favorite online pittie is doing well these days 🙂

    • posted by Marji on October 11, 2013

      Mina’s grand goal is to be everywhere! She will be making more appearances…right now, I contribute twice a month but I hope to contribute once a week at some point.

      Mina’s doing great. She’s still her adorable, sassy little self!

  2. posted by Dana on October 13, 2013

    Tried this recipe……left it in longer so that it would get a nice crunch on the bottom, and also used basil instead for the topping and instead of adding oil on the top, incorporated a bit into the dough……turned out fabulous!! Very easy….which I love! Pared it with a nice vegan split pea soup.

    • posted by Marji on October 15, 2013

      Thanks so much for trying and sharing! Adding basil sounds delicious…and yum to split pea soup. I thought this bread would go well with a nice winter soup/stew!

      • posted by Katelyn on July 6, 2014

        I’ve been craving focaccia bread but my partner and I don’t have an oven. I’m so happy I found this recipe. I made this tonight and added some pressed garlic to the olive oil. It’s delicious! Thanks so much for the recipe. I can’t wait to make it again.

  3. posted by Nancy on November 4, 2013

    Well, if Mina will eat it, I’ll try it!!

  4. posted by Ruth on March 12, 2014

    Could this same recipe be rolled out to a rectangle and baked on a cookie sheet? I think I would like it a little thinner than I see in the picture. Has anyone tried it this way yet?


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