Crockpot Herb and Cheese Focaccia

135 mins
Serves 14
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Directions

  1. 1Place parchment paper in the bottom of the slow cooker.
  2. 2Place frozen dinner rolls on top of the parchment paper.
  3. 3Cover the slow cooker and cook on low for 1 1/2-2 hours until the rolls have doubled in size.
  4. 4Drizzle garlic olive oil over the rolls.
  5. 5Spread the oil evenly over the rolls with a silicone brush.
  6. 6Make indentations in the rolls using your fingers.
  7. 7Sprinkle fresh thyme over the rolls.
  8. 8Sprinkle fresh rosemary over the rolls.
  9. 9Add sun-dried tomatoes.
  10. 10Sprinkle with Maldon sea salt flakes.
  11. 11Cover the slow cooker with a paper towel and the lid.
  12. 12Cook on high for 1 hour.
  13. 13Remove the paper towel and lid.
  14. 14Sprinkle shredded parmesan cheese over the rolls.
  15. 15Sprinkle shredded mozzarella cheese over the rolls.
  16. 16Cover again with a paper towel and lid.
  17. 17Cook until the cheese is melted.
  18. 18Remove and slice into portions.

Ingredients

  • 14 frozen dinner rolls
  • 2 tablespoons garlic olive oil
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 handful sun-dried tomatoes
  • 1 pinch Maldon sea salt flakes
  • 1 handful shredded parmesan cheese
  • 1 handful shredded mozzarella cheese
  • 1 paper towel

Equipment

slow cookerparchment papersilicone brushbowl