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




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.


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.


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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