Crockpot Foccacia Bread Recipe
This easy-to-make homemade bread couldn't be better and is pretty much effortless!
Servings 8 servings
Calories 229kcal
Equipment
- Parchment Paper one sheet
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!
Nutrition
Calories: 229kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.3mg | Sodium: 411mg | Potassium: 138mg | Fiber: 3g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 3mg
