Easy Slow Cooker Focaccia Bread with Frozen Dinner Rolls
If you’re short on time but still crave homemade comfort food, this Easy Slow Cooker Focaccia Bread recipe is just the ticket. It’s the perfect solution for busy days when you want something warm, fresh, and satisfying—without having to make dough from scratch. I made this using frozen dinner rolls from the grocery store, some minced garlic, sea salt, and a generous amount of fresh rosemary from my garden.
I’ve had an overabundance of rosemary growing lately, and this was a great way to use some of it up. There’s just something about the smell of fresh herbs and garlic that makes the house feel extra cozy.
How to Make Focaccia Bread in the Slow Cooker
To start, you’ll want to either spray your crockpot generously or line it with parchment paper. I usually recommend parchment paper because it makes cleanup a breeze and helps lift the bread out easily. But I ran out and didn’t have time to go to the store, so I just used the avocado oil spray I had on hand—it worked just fine!
Here’s the simple method I followed:
Ingredients:
- Frozen dinner rolls (12–15, depending on the size of the slow cooker)
- 2–3 tablespoons avocado oil or olive oil
- 2 teaspoons minced garlic
- 1 tablespoon fresh rosemary, chopped
- ¼ cup of grated or shredded Parmesan cheese
- Sea salt to taste
Instructions:
- Grease or line your slow cooker.
- Place the frozen dinner rolls on the bottom in a single layer.
- Cover with a clean kitchen towel and let them thaw and rise for 1–2 hours, or until doubled in size.
4. Once risen, drizzle with oil, sprinkle on the minced garlic, rosemary, a pinch or two of sea salt, and Parmesan cheese.
5. Turn the slow cooker to high and cook for 4-5 hours, or until the bottom is golden and the top is set.
6. Optional: If you’d like a crispier top, pop the finished focaccia under the broiler for 1–2 minutes.
Tip: Sometimes it can look like it’s not done by the color but it is, so be sure and don’t overcook it.
Make It Your Own
This recipe is very forgiving and easy to customize. Use what you have in your fridge or pantry. Try adding sliced olives, sun-dried tomatoes, shredded cheese, or caramelized onions before cooking.
For a fun twist, turn it into focaccia pizza. Just add marinara and your favorite toppings after baking. Then toast it in the oven until warm and crisp.
Serve it as a side with soup, salad, or pasta. It’s also great on its own. Try dipping it in olive oil and balsamic vinegar.
This Easy Slow Cooker Focaccia Bread is a time-saver. It’s perfect when you want homemade bread with little effort. It’s semi-homemade magic at its best.
Slow Cooker Focaccia Bread
Soft, garlicky, and golden, this slow cooker focaccia is - infused with rosemary, parmesan, and olive oil. Perfect for making an easy pizza or a flavorful side.
Ingredients
- Frozen dinner rolls (12-15 depending on size of slow cooker)
- 2-3 tablespoons avocado oil or olive oil
- 2 teaspoons minced garlic
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup of grated or shredded parmesan cheese
- Sea salt to taste
Instructions
Grease or line your slow cooker.
Place the frozen dinner rolls in the bottom in a single layer.
Cover with a clean kitchen towel and let them thaw and rise for 1-2 hours, or until doubled in size.
Once risen, drizzle with oil, sprinkle on the minced garlic, rosemary, a pinch or two of sea salt, and
parmesan cheese.
Turn the slow cooker to high and cook for another 4-5 hours, or until the bottom is golden and the
top is set.
Optional: If you'd like a crispier top, pop the finished focaccia under the broiler for 1-2 minutes.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 349Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 28mgSodium 835mgCarbohydrates 20gFiber 2gSugar 5gProtein 15g
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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