Ingredients
Dough
- 2 cups unbleached flour
- 1 tsp. instant yeast
- 1 tsp. salt
- 1 cup lukewarm water
- 1 Tbsp. extra virgin olive oil
- 1 tsp. apple cider vinegar
Topping
- 2 Tbsp. fresh thyme, chopped
- 2 Tbsp. fresh rosemary, chopped
- 1 medium shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. flaky sea salt (optional)
Servings:
Units:
Instructions
- Line the bottom of a large slow cooker with parchment paper and brush with olive oil.
- Add flour, yeast and salt to a mixing bowl and stir to combine. In a cup or small bowl, mix together the water, 1 Tbsp. of olive oil and the apple cider vinegar, then stir into the flour mixture. Mix well; the dough will be sticky. Scrape the dough into the slow cooker and spread out in an even layer. With the slow cooker still turned off, put the lid on and let the dough rise for 30 minutes.
- While the dough is rising, peel and slice the shallot and garlic. Wash, dry, de-stem and chop the herbs. Combine shallot, garlic, herbs and 1 Tbsp. of olive oil in a small bowl and set aside.
- Once the dough is done rising at 30 minutes, remove the lid and sprinkle the shallot-herb mixture over the dough. If desired, finish with a sprinkling of flaky sea salt.
- Turn the slow cooker to high and drape a kitchen towel across the top to absorb condensation. Put the lid on over the towel. Cook for 2 hours, until the center of the focaccia springs back when pressed, and the edges of the bread are lightly browned.
- Carefully remove the focaccia from the slow cooker and cool slightly on a cooling rack. Slice to serve.
Recipe Notes
Adapted from grocery.coop. Find recipes and articles about your food and where it comes from at grocery.coop.
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
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