Recipe Image
Rosemary Focaccia Bread, fully cooked and sliced on a pan

Slow Cooker Rosemary Focaccia Bread

Recipe Type

Enjoy this flat leavened Italian bread from a slow cooker.



  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 cup warm skim milk
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons minced rosemary leaves
  • 2 tablespoons 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.

Dietary and Nutrition


Rosemary (Rosmarinus Officinalis) is a savory kitchen herb with evergreen, needlelike leaves. It is native to the Mediterranean region and can be used to add flavor in a variety of foods, such as lamb, chicken, pot roast and root vegetables.

Learn more
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Field to Fork Rosemary (FN1936, Reviewed Jan. 2020)

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Harvesting Herbs for Healthy Eating (H1267, Reviewed Dec. 2021)

The purpose of this publication is to be used as a guide in growing and using herbs for culinary purposes.