Slow Cooker Easy Focaccia Recipe

Crisp yet fluffy bread topped with delicious herbs and seasonings. This flavorful focaccia bread is so easy to make, and is perfect for sandwiches, dipping in soups, or enjoying on its own!

This easy homemade focaccia bread recipe brings a taste of Italy right to your kitchen. With a preparation time of 2.5 hours (mostly hands-off for rising) and 25 minutes of baking, you'll have a delicious, crispy-on-the-outside, soft-on-the-inside flatbread.The recipe uses simple ingredients like bread flour, yeast, olive oil, and rosemary to create an authentic Italian side dish or appetizer.

Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card.  What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel  (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice:  I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.

This homemade Focaccia Pizza Dough Recipe is just as simple as making regular pizza dough. Once prepared, spread into a well oiled pan, top with sauce and scatter with desired cheese and toppings and bake. The results are a delicious crispy outer crust that's also tender and airy on the inside. Yields 1 (9x13) pizza or about 8 large slices.

These Sourdough Focaccia Rolls are soft, golden, and full of flavor. Made with olive oil, fresh herbs, and naturally leavened sourdough, they have crisp edges, fluffy centers, and make the perfect easy dinner roll for any meal or holiday table.

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest for a minimum of 18 to 24 hours (or up to 3 days) in the fridge will yield extra-pillowy and airy focaccia. However, if you are pressed for time, you can make this from start to finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.  You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.)  One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. Salt: The rule of thumb with bread dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe, that is 10 to 15 grams. Do keep in mind that you sprinkle sea salt over the dough before baking, which adds to the saltiness. If you are sensitive to salt use 1o grams. If you are not, use 12 to 15 grams salt. I use Diamond Crystal kosher salt.  I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.  Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.

This Easy Gluten-Free Focaccia Bread Recipe has just eight ingredients and the dough comes together quickly and easily! This fluffy focaccia can be made with a wide variety of toppings and is ready in under two hours, including the rise time. Vegan & Top-8 allergen-free. You'll need a good kitchen scale for this recipe for the most delicious and consistent results!