This Slow Cooker Focaccia Bread is light, fluffy, and downright delicious. And, if you ask me the best part of this recipe is that there is no kneading involved!
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Why you'll love this recipe
Dan and I love homemade bread! (However, I don't love having to stand in the kitchen and worry about kneading and punching dough.) So, if you're like me, you'll love this recipe! It uses frozen rolls, woohoo!
We can skip all the hard work but still get delicious homemade bread!!!
Ingredients and/or variations
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Frozen dinner rolls, I used the Rhodes brand.
- olive oil
- pesto sauce
- sun dried tomatoes in oil
- sea salt and fresh cracked black pepper
- fresh basil
Instructions
This is a photo overview of the instructions. For complete written directions, scroll down to the bottom of the blog to the recipe card.
FAQ's
Yes, you can, but make sure that you use yeast rolls, as focaccia has a high yeast count. Eliminate the thawing time if the rolls are not frozen.
Top Tip
Depending on your slow cooker, your bread may cook faster than the listed cooking times. I recommend that you check it at one hour, and if it's browning too much switch your slow cooker to low heat.
- Place your rolls into your slow cooker while they are still frozen. If you thaw them first your focaccia will burn.
- I used some leftover focaccia bread to make croutons, and they were out of this world delicious. I recommend that you try it with your leftovers! That is IF you have any leftovers! 😋
Storage
Storage - I've found that this bread stores great at room temperature in an airtight container or storage bag for 2-3 days. (That is If you manage to have leftovers!)
Freezer - This bread can also be frozen for later. Wrap it in plastic wrap and store it in a freezer bag for up to three months. Defrost on the counter for a couple of hours before serving.
Reheat - I've found that the best way to reheat this bread is in the oven at 375 degrees for 5 minutes. However, I've also used the toaster and air fryer to warm it up.
Related recipes
I don't know about you but I love shortcuts in the kitchen to help me make delicious meals. And, some of my favorite easy bread recipes are these Rolls from Frozen Bread Dough, Cinnamon Rolls from frozen bread dough, Easy Yeast Rolls, and of course these Pizza Hut Cheese Sticks.
Serve with
I love to serve this homemade foccacia bread with this Ground Beef Pasta Bake and a simple green salad topped with this Homemade Vinaigrette Dressing. If you ask me, you can't have a hearty meal like this one without a sweet treat like this Philadelphia No Bake Cheesecake.
Have you ever tried making foccacia bread? If so, I would love for you to leave me a comment and let me know what your favorite topping to put on it is!
Crockpot Focaccia Bread Recipe
Equipment
- Parchment Paper one sheet
- 6 quart Crockpot
Ingredients
- 13-15 frozen dinner rolls I used Rhodes brand
- 1 tablespoon olive oil
- 2 tablespoon pesto sauce
- 2 tablespoon sun-dried tomatoes in oil, diced
- sea salt and fresh cracked black pepper
- sliced basil (optional) (the fancy word for this is basil chiffonade)
Instructions
- Take one sheet of parchment paper. Press it into the bottom of the crockot insert. Then remove it and cut around the edge, leaving a 3 inch border. Spray the crockpot with non-stick cooking spray. Press the parchment paper back into the vessel.
- Place 13-15 frozen unbaked dinner rolls into the bottom of the crockpot. Seal the slow cooker. Set on warm. The rolls to thaw and become quite puffy. About 2 - 2 ½ hours.
- When the dough is puffy, remove the lid. Using your fingers, press dimples into the dough. Drizzle with olive oil. Spoon the pesto sauce on top and spread over the dough. Top with diced sundried tomatoes. Sprinkle with salt and pepper.
- Seal and increase the crockpot heat to high. Cook until the top of the dough is golden brown, another 2 ½ to three hours. Sprinkle with fresh sliced basil (optional).
- Remove from the crock. Slice and enjoy! This is great served with marinara sauce for dunking. Trust me, homemade bread never tasted so good!
Barbara says
I made this today and it was wonderful, and so easy! Instead of putting the holes in my bread before the extra's it added all of the extras onto the bread and then used a spoon handle to push it into the dough and make the holes. The bread was to hot for me to do it with my fingers. My bread did get a harder crust on it than I like so next time I will cut the cook time by 10 minutes. Over all I will be making this many times, so easy.
Debra Clark says
Great tips Barbara, thanks for sharing, I appreciate it! Glad you enjoyed the recipe and it's become a new family favorite!
Marsha says
I made the recipe today. The rolls raised perfectly. However, the sides of the bread burned while cooking on high for 2 hrs. I just cut off the burned. Was not pretty. Tasted ok.
Debra Clark says
Thanks for sharing Marsha - quick question, did you use parchment paper? Slow cookers can really vary, and little details like lining the crock or how the heat hits the sides can make a big difference. I’m glad the rolls rose nicely and that the flavor still came through, even with the browned edges.
Nedra Smith says
I made this and mine turned out a solid almost dough like consistency on the bottom. Did I do too much dimpeling? Did not have bread like when done.
Help me.
Debra Clark says
Thanks for trying this and for asking! The dimpling wasn’t the issue — this usually happens when a slow cooker traps too much moisture. That steam can drip back down and make the bottom turn dense instead of bread-like.
An easy fix is laying a folded paper towel under the lid while it cooks. It soaks up the condensation so it doesn’t fall back onto the dough (just keep it from touching the bread). Slow cookers all run a little differently, and that small tweak usually does the trick. It was a great question and I'll add as a tip in the blog post. Let me know how it turns out for you in the future Nedra!
Rachel Geith says
I made this last night and it was a hit! I didn't have sun dried tomatoes, so I quartered cherry tomatoes. Also added kalamata olives and chopped pepperoni . My husband and son loved it dipped on seasoned olive oil. Will definitely make again and have shared the recipe a few times.
Debra Clark says
Oh goodness, what a great combination Rachel! I'm so glad you took a moment to share. Thanks so much! Thanks for supporting the blog. I hope you find more recipes to enjoy!!
Ruth says
I made it today and it burned badly. The rolls were frozen as you advised. I turned it to low after an hour but it was too late. My slow cooker is old and probably smaller than the current models. I still think it was worth a try.
Debra Clark says
Thank you for trying the recipe and for letting me know what happened. Slow cookers can be so different from one another, especially older ones, and they sometimes run hotter than expected. When you make this in the future, be sure to use a 6 quart crockpot. I really appreciate you giving it a chance and sharing your experience—it’s helpful for everyone reading along.
GiniD says
I made this for Easter, and it turned out great! Couldn't be easier to make, and Rhodes Bread Dough balls make it fool proof! Great for beginners.
Debra Clark says
That's awesome Gini - and now that you've made this you can customize the flavors. Thanks so much for commenting and your feedback! Enjoy!