Slow Cooker Focaccia Bread

Slow Cooker Focaccia Bread

Ingredients:

• 12-14 frozen dinner rolls
• 1/4 cup extra virgin olive oil
• 1 tbsp. fresh thyme leaves
• 1/4 tsp. coarse salt
• 1/8 tsp. fresh cracked black pepper
• 2 tbsp. freshly grated Parmesan, to taste, optional
• 1/4 cup sun-dried tomatoes, chopped, to taste, optional
• 2 tbsp. black olives, chopped, to taste, optional
• 2 tbsp. banana peppers, to taste, optional
• 1 tbsp. pesto, to taste, optional

Directions:

1. Line a 6-quart slow cooker with parchment paper. Arrange the frozen dinner rolls in the bottom of the slow cooker, leaving space between them. Cover and set on warm for 1 1/2 to 2 hours, or until doubled in size.
2. Drizzle with the olive oil and then use your fingers to gently poke and press down the dough.
3. Sprinkle the thyme, salt, pepper and Parmesan over the top. You can add optional toppings that you desire at this time.
4. Cover and cook on high for 1 to 1 1/2 hours; let stand covered for 30 minutes.
5. Lift the focaccia out from the crockpot and slice.