Slow Cooker Rosemary Focaccia

Servings: Serves: 8

Nutritional Information:

Per serving (104g)

Calories 241, Fat 2.2g, Saturates 0.4g, Carbohydrate 49g, Sugars 1.3g, Fibre 2g, Protein 7.5g, Salt 0.06g


Ingredients

Method

1

Add the warm water, yeast, sugar, bread flour and a pinch of salt to a bowl and mix to form a dough. Turn out onto a worktop and knead for 4-5 minutes to form a smooth dough, flatten into a circle and top with rosemary and sea salt.

2

Line the slow cooker with parchment paper, and place the dough into the slow cooker. Put the slow cooker on high and cook for 2-3 hours until cooked through.

3

The bread is ready to eat at this point, but if you want a browned crust on the bread, drizzle the bread with olive oil and place into a 200°C/400°F/Gas 6 pre-heated oven for 4-5 minutes.

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