Slow-Cooker Onion-Herb Focaccia
Foccacia is so easy in the slow cooker! Simply stir the no-knead dough, let it rise in the cooker, then turn on the heat to boost the rise as it starts to bake. The onions and herbs cook to melting tenderness, as the focaccia bakes to chewy perfection.
- 2 cups unbleached flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 cup lukewarm milk
- 1 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cider vinegar
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary, rinsed and drained
- 1 small onion, slivered
- 1/4 teaspoon coarse salt
- Line the bottom of a large oval slow cooker with parchment paper, then brush with olive oil.
- For the dough: in a mixing bowl, combine flour, yeast and salt. In a cup, stir the warm milk, 1 tablespoon of the olive oil and the cider vinegar, then stir into the flour mixture. Stir until well-mixed; the dough will be sticky. Scrape the dough into the slow cooker and spread it out, then let rise for 30 minutes, with the lid on.
- While the dough is rising, mince the thyme and rosemary, then mix with the slivered onion and remaining tablespoon of olive oil in a cup. Let stand at room temperature. At 30 minutes, sprinkle the onion mixture over the dough in the cooker.
- Turn the cooker to high and drape a kitchen towel across the top to absorb condensation. Put the lid on over the towel. Cook for 2 hours, until the center of the focaccia springs back when pressed, and the edges of the focaccia are lightly browned.
Serve warm alongside soup and salad for a hearty lunch; or with any Italian dishes.
Tips & Notes
Lukewarm Milk Tip: Warm milk up in the microwave in 10 or 15 second increments. You can tell milk is lukewarm by dipping your finger into it—when it feels neither warm nor cold, just wet, it's lukewarm.
230 calories, 6 g. fat, 5 mg. cholesterol, 510 mg. sodium, 37 g. carbohydrate, 3 g. fiber, 6 g. protein