Ingredients
Dry Ingredients
- 10-13 Rhodes Dinner Rolls (frozen dough)
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 1/8 teaspoon garlic powder
- 1/8 teaspoon sea salt
Wet Ingredients
- 1/4 cup olive oil
Instructions
- Prepare Slow Cooker: Line the slow cooker with parchment paper to prevent sticking and make removal easier.
- Arrange Dough: Place frozen Rhodes Dinner Rolls close to each other but not touching inside the lined slow cooker. For a 5-quart cooker, fit 10 rolls; for a 6-quart cooker, fit 13 rolls.
- Proof Dough: Set the slow cooker to the “warm” setting and cover with the lid. Allow the rolls to rise until they double in size, approximately 1.5 to 1.75 hours depending on your slow cooker.
- Add Olive Oil and Dimple: Once risen, slowly pour 1/4 cup olive oil evenly over the dough, covering tops and sides. Use clean fingers to press dimples into the dough to form characteristic focaccia texture.
- Season Dough: Sprinkle dried rosemary, thyme, garlic powder, and sea salt evenly over the dimpled dough.
- Cook: Cover and cook the focaccia on high for about 1.5 hours until the top is fully cooked with no raw spots and edges are golden brown.
- Serve: Remove the focaccia from the slow cooker by lifting the parchment paper. Slice and serve immediately to enjoy fresh and warm.
Notes
- Ensure the rolls are placed close but not touching to allow even rising and cooking.
- Use the “warm” setting to proof the dough gently; avoid higher temperatures as they may cook the dough prematurely.
- Dimpling the dough creates the traditional focaccia texture and helps the olive oil and herbs penetrate the bread.
- Cooking times may vary slightly depending on the size and model of your slow cooker.
- Serve warm for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Bread
- Method: Slow Cooking
- Cuisine: Italian
