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Slow Cooker Rosemary Focaccia Bread

Slow Cooker Rosemary Focaccia Bread
Slow Cooker Rosemary Focaccia Bread
This healthy recipe comes from NDSU Extension.


2 c. all-purpose flour

1 tsp. instant yeast

1 tsp. salt

1 c. warm skim milk

2 Tbsp. extra-virgin olive oil, divided

2 Tbsp. minced rosemary leaves

2 Tbsp. finely chopped thyme leaves



Line the slow cooker with parchment paper so that it covers the bottom and comes up the sides about 3 inches. Spray the parchment paper with cooking spray. In a mixing bowl, combine flour, yeast and salt. In another bowl, stir together the milk and one tablespoon of olive oil. Add the milk mixture to the dough and stir together until combined. The dough should be sticky. Transfer the dough to the slow cooker and spread it out into the corners or in an oval shape. Without turning the slow cooker on, cover with the lid and let the dough rise for 30 minutes. While the dough is rising, combine the remaining tablespoon of olive oil with the minced herbs in a small bowl. After the dough has risen, brush the olive oil-herb mixture on top of the dough. Using a sharp knife, score across the surface of the dough about a fourth of the way deep. Place a towel over the bowl of the slow cooker, cover with the slow cooker lid and cook on high for two hours.

Makes eight servings. Each serving has 170 calories, 5 g fat, 5 g protein, 26 g carbohydrate, 0 g fiber and 310 mg sodium.


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