Slow cooker focaccia

By beach cook

Ingredients

• 2 cups all-purpose flour
• 1-1/2 teaspoons instant yeast
• 1 teaspoon salt
• 1 cup warm milk
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons minced rosemary
• 2 tablespoons finely chopped thyme

Preparation

Step 1

Line the slow cooker with parchment paper so that it covers the bottom and comes up the sides about 3 inches. Grease with baking spray.
In a mixing bowl, combine the flour, yeast and salt.
In another bowl, stir together the milk and 1 tablespoon of olive oil.
Add the milk mixture to the dough, and stir together until completely mixed. The dough should be sticky.
Transfer the dough to the slow cooker, and spread it out into the corners or in an oval shape.
Cover with the lid, and let the dough rise for 30 minutes, but don't turn on the slow cooker.
In a small bowl, combine the remaining tablespoon of olive oil with the minced herbs.
After the dough has risen, brush the olive oil-herb mixture on top of the dough.
Using a sharp knife, make a few slices lengthwise in the dough, about 1/4 of the way deep.
Place a towel over the bowl of the slow cooker, place the lid on top of that, and turn it on to high.
Cook for 2 hours.