Slow Cooker Focaccia UK Recipe – Italian Bread w Sea Salt & Rosemary

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Slow cooker Focaccia bread UK recipe Adapted from oven-baked Focaccia recipe for a Morphy Richards Slow Cooker
This is a slow cooker Focaccia bread recipe.
Which I’ve adapted from an oven-baked recipe.
To work in a Morphy Richards 3.5L Slow Cooker.
This recipe works well in a slow cooker with a metal inner pot.

For more slow cooker bread recipes. See my list of posts included below.

Slow Cooker Focaccia – UK Recipe

Focaccia is an Italian bread, enriched with olive oil. Normally served drizzled with more olive oil and topped with sea salt flakes and herbs.

Ingredients
  • 350 g strong white bread flour.
  • 1½ tsp fast-action yeast.
  • 1¼ tsp fine sea salt.
  • 280 ml lukewarm water.
  • 1 tb olive oil plus extra for oiling.
  • Topping: flaky sea salt, dried herbs (such as rosemary or oregano) and olive oil.
Method
  1. In a large bowl mix the flour, yeast, fine sea salt and water to make a sticky dough. Mix in 1 tablespoon of olive oil.
  2. Turn out onto a lightly floured surface. And knead for 10 minutes until smooth and elastic. Shape into a smooth ball, place in to an oiled bowl, cover with oiled cling film.
  3. Leave to prove for an hour, until doubled in size.
  4. Knock back the puffed up dough gently. Lightly grease the slow cooker pot with olive oil. Place the dough in to the pot, and gently push out the dough. To form a level base, that covers the bottom of the pot.
  5. Cover with the lid and leave to rise for half an hour.
  6. With your fingertips, make holes all over the surface of the puffed up dough, going almost, but not quite to the bottom.
  7. Drizzle over with olive oil, sprinkle with flaky sea salt and your herb of choice.
  8. Put the pot into the slow cooker base. Place a sheet of kitchen towel over the pot, held in place by the lid. Turn slow cooker on and set it to High. Cook for 1 hour.
  9. Using oven gloves, tip out the focaccia. Turn over, and cook upside down for a further 30 minutes. Until the top is brown and the bread is cooked through.
  10. Leave on a cooling rack for 15 minutes or so, before slicing and serving. Drizzle with more olive oil, sea salt and herbs, if liked.
Recipe Notes
  1. When kneading the dough, you may need to add extra flour to prevent sticking to the surface. But try not to add to much extra flour, the dough should be sticky. Adding too much extra flour will result in a tough bread.
  2. By using a slow cooker with a metal inner pot, this allows the bread to brown as it slow cooks.
  3. Use a piece of kitchen roll, held under the lid to absorb the excess steam. This will also allow the bread to brown.

I made this in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

More Slow Cooker UK Bread Recipes

For more slow cooker UK bread recipes. You might like:
* Slow Cooker Cornbread UK Recipe – No Yeast, No Knead Bread.
* Soda Bread Slow Cooker UK Recipe – No Yeast Bread.
* Slow Cooker Cinnamon Rolls with Sultanas UK Recipe.
* Slow Cooker Simple Bread Rolls UK Recipe.

See also my latest Slow Cooker Bread Recipes for more ideas, adapted recipes and reviews.

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