Slow Cooker Italian-Herbed Focaccia

Slow Cooker Italian-Herbed Focaccia

Amp up your next spaghetti dinner with this Italian-herbed focaccia. Its crispy yet soft texture comes together with little work and a lot of flavor! It’s perfect for cleaning all of the sauce off those plates because that’s how the Italians do it!

Yields12 Servings

Cook Time3 hrs

Ingredients

 1 cup milk, warmed
 1 ¼ tsp yeast
 1 tsp sugar
 2 cups flour
 1 tsp salt
 2 tbsp olive oil, divided
 2 tbsp rosemary
 2 tbsp thyme
 Coarse salt, for topping

Directions

1

In a small bowl, add the milk, yeast, and sugar, let it sit for 5 minutes until it is foamy. Meanwhile, in a large bowl, whisk together the flour and salt. Add the milk mixture and 1 tablespoon of the oil to the flour, and stir until it forms a ball of sticky dough.

2

Line the slow cooker with parchment paper and add the dough. Cover and let rise for 1 hour. Remove the lid, and using your fingertips, push the dough down, leaving indents. Brush the remaining oil on the top of the dough and sprinkle with the rosemary and thyme. Lay a paper towel over the top of the slow cooker, secure it with the lid, and cook for 2 hours. Carefully remove the bread and parchment paper, top with salt, and let it cool for at least 20 minutes before slicing and serving.

Panzanella

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Ingredients

 1 cup milk, warmed
 1 ¼ tsp yeast
 1 tsp sugar
 2 cups flour
 1 tsp salt
 2 tbsp olive oil, divided
 2 tbsp rosemary
 2 tbsp thyme
 Coarse salt, for topping

Directions

1

In a small bowl, add the milk, yeast, and sugar, let it sit for 5 minutes until it is foamy. Meanwhile, in a large bowl, whisk together the flour and salt. Add the milk mixture and 1 tablespoon of the oil to the flour, and stir until it forms a ball of sticky dough.

2

Line the slow cooker with parchment paper and add the dough. Cover and let rise for 1 hour. Remove the lid, and using your fingertips, push the dough down, leaving indents. Brush the remaining oil on the top of the dough and sprinkle with the rosemary and thyme. Lay a paper towel over the top of the slow cooker, secure it with the lid, and cook for 2 hours. Carefully remove the bread and parchment paper, top with salt, and let it cool for at least 20 minutes before slicing and serving.

Slow Cooker Italian-Herbed Focaccia

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