Slow Cooker Rosemary Focaccia

This simple bread recipe for slow cooker rosemary focaccia doesn’t need proofing as the slow cooker does this as it’s heating up. The bread takes a while to cook but is effortless.

IngredientsSlow Cooker Rosemary Focaccia

  • 300ml (1 1/4 cups) Warm Water
  • 2 tsp Dried Yeast
  • 2 tsp Sugar
  • 500g (17.5oz) Strong White Bread Flour
  • Pinch Sea Salt
  • Rosemary Sprig, leaves picked
  • 1 tbsp olive oil (optional)


  1. Add the warm water, yeast, sugar, bread flour and a pinch of salt to a bowl and mix to form a dough. Turn out onto a worktop and knead for 4-5 minutes to form a smooth dough, flatten into a circle and top with rosemary and sea salt.
  2. Line the slow cooker with parchment paper, and place the dough into the slow cooker. Put the slow cooker on high and cook for 2-3 hours until cooked through.
  3. The bread is ready to eat at this point, but if you want a browned crust on the bread, drizzle the bread with olive oil and place into a 200°C/400°F/Gas 6 pre-heated oven for 4-5 minutes.


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