Crockpot Focaccia Bread with Rhodes Rolls
This slow cooker focaccia with Rhodes rolls starts with frozen dinner rolls instead of homemade dough. First, the rolls thaw and rise in the slow cooker, then cook with olive oil, garlic, rosemary, Parmesan, and sea salt. As a result, there is no mixing or kneading required.
My tested batch: 25 Rhodes frozen dinner rolls in a 6-quart GreenPan slow cooker. Allow 10 minutes of prep, 1–2 hours for thawing and rising, and 4–5 hours on high: about 5 hours 10 minutes to 7 hours 10 minutes total. Rising and cooking times can vary; use the dough and bread cues below. Jump to the printable recipe card.
What Is Slow Cooker Focaccia?
Focaccia is a soft Italian-style flatbread traditionally made with yeast dough, olive oil, and salt. In particular, it is known for its airy texture and signature dimples.
Instead, this version takes a shortcut by using frozen dinner rolls instead of making focaccia dough from scratch. The rolls thaw, rise, and bake in the slow cooker. As a result, that makes this recipe especially useful when you want homemade bread without making dough.
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. As a result, the bread is soft, savory bread with crispy edges and plenty of garlic and rosemary flavor. There’s just something about the smell of fresh herbs and garlic that makes the house feel extra cozy.
What Size Slow Cooker Should You Use?
I tested this recipe in my 6-quart GreenPan slow cooker using 25 Rhodes frozen dinner rolls. In other words, that is the cooker and roll quantity used for the batch shown here.
However, slow cookers vary in shape and cooking performance, even at the same capacity. Also, leave room for the dough to expand as it thaws and rises. If you use a different cooker, check the bread for doneness rather than relying only on the clock.
How to Make Slow Cooker Focaccia Bread
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:
- 25 Rhodes frozen dinner rolls (tested in a 6-quart GreenPan 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:
- First, grease or line your slow cooker.
- Next, place the 25 Rhodes frozen dinner rolls in the bottom of your 6-quart slow cooker, leaving room for the dough to expand.
- Then, cover with a clean kitchen towel and let them thaw and rise for 1–2 hours, or until doubled in size.
4. Next, once risen, drizzle with oil, sprinkle on the minced garlic, rosemary, a pinch or two of sea salt, and Parmesan cheese.
5. Then, turn the slow cooker to high and cook for 4-5 hours, or until the bottom is golden and the top is set.
6. Finally, for a crispier top, transfer the finished focaccia to a broiler-safe baking sheet and broil for 1–2 minutes.
Jump to the printable recipe card for the ingredients, instructions, and timing.
Tip: Sometimes it can look like it’s not done by the color, but it is, so be sure and don’t overcook it.
Why You’ll Love This Slow Cooker Focaccia Bread
- No homemade dough required. Frozen dinner rolls do the hard work for you.
- No kneading. No mixing or complicated bread-making process.
- Uses simple ingredients. You only need a handful of pantry and refrigerator staples.
- Great for busy days. The slow cooker handles most of the cooking.
Make It Your Own
This recipe is very forgiving and easy to customize. For example, 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 your focaccia into pizza. Next, add marinara and your favorite toppings after baking. Then toast it in the oven until warm and crisp. Alternatively, serve it alongside salad or pasta for an easy meal. It’s also delicious on its own. Try dipping slices in olive oil and balsamic vinegar for a simple appetizer.
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. Serve this focaccia alongside our Slow Cooker Soups for an easy homemade meal.
Can You Make Slow Cooker Focaccia with Frozen Rolls?
Yes. This recipe uses 25 Rhodes frozen dinner rolls in a 6-quart GreenPan slow cooker. First, allow the rolls to thaw and rise before adding the toppings and cooking. The thawing and rising time is separate from the 4–5 hours of cooking on high; see the tested batch notes above and the printable recipe below.
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
- 25 Rhodes frozen dinner rolls
- 2-3 tablespoons avocado oil or olive oil
- 2 teaspoons minced garlic
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup grated or shredded Parmesan cheese
- Sea salt to taste
Instructions
Grease or line a 6-quart slow cooker. This batch was tested in a GreenPan.
Place 25 Rhodes frozen dinner rolls in the bottom, leaving room for the dough to expand.
Cover with a clean kitchen towel and let thaw and rise for 1–2 hours, or until doubled in size.
Once risen, drizzle with oil and sprinkle with garlic, rosemary, sea salt, and Parmesan.
Turn the slow cooker to high and cook for 4–5 hours, or until the bottom is golden and the top is set. Cooking time varies by slow cooker.
Optional: Transfer the finished bread to a broiler-safe baking sheet and broil for 1–2 minutes for a crisper top.
Notes
Tested with 25 Rhodes frozen dinner rolls in a 6-quart GreenPan slow cooker. Allow 1–2 hours for thawing and rising and 4–5 hours on high, plus 10 minutes of prep. Total time is approximately 5 hours 10 minutes to 7 hours 10 minutes; the time fields show the upper end of that range. Rising and cooking times vary.
More Bread and Slow Cooker Recipes
For general frozen-dough handling, see Rhodes’ baking tips. However, those oven directions are separate from the slow-cooker method used here.
