Herbed Focaccia with Arugula and Shaved Parmesan

Focaccia filled with herbs and topped with peppery arugula and salty Parmesan cheese makes a great appetizer or delicious alternative to pizza. And it's easy to make in a slow cooker!

Serves: 4Hands-on: 30 minutesTotal: 4 hours 30 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 2½ tsp. active dry yeast
  • 1 tsp. sugar
  • 1 cup warm water (approximately 80°F)
  • 3¼ cups all-purpose flour, divided
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. dried basil
  • 1 tsp. oregano
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. chopped fresh rosemary
  • 2 tsp. sea salt
  • 1 cup arugula
  • 1 cup shredded Parmesan cheese

Directions

  • Combine yeast and sugar in a small bowl. Stir well. Add the warm water and let sit for 5 minutes until mixture is foamy.
  • Combine yeast mixture with 3 cups flour, kosher salt, pepper, basil, and oregano in a large bowl. Sprinkle remaining flour on a flat work surface and knead the dough until it becomes a smooth ball, about 10 minutes. Cover with a damp cloth and let rest for 15 minutes.
  • Grease a 4- to 5-quart slow cooker with 2 teaspoons olive oil, making sure to go up the sides. Place dough in slow cooker and stretch out so that itʼs touching all sides. Turn heat on low and cook for 30 minutes.
  • Turn heat on high and remove lid. Quickly poke ½" holes all over the focaccia with fingertips. Brush with remaining olive oil and sprinkle with rosemary and sea salt. Let cook for 1½–2 hours, or until focaccia is firm.
  • Remove bread from slow cooker and cut into quarters. Top quarters with arugula and cheese.
  • Serve warm or at room temperature.

Recipe Information

Serves: 4

Ingredients

  • 2½ tsp. active dry yeast
  • 1 tsp. sugar
  • 1 cup warm water (approximately 80°F)
  • 3¼ cups all-purpose flour, divided
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. dried basil
  • 1 tsp. oregano
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. chopped fresh rosemary
  • 2 tsp. sea salt
  • 1 cup arugula
  • 1 cup shredded Parmesan cheese

Directions

  • Combine yeast and sugar in a small bowl. Stir well. Add the warm water and let sit for 5 minutes until mixture is foamy.
  • Combine yeast mixture with 3 cups flour, kosher salt, pepper, basil, and oregano in a large bowl. Sprinkle remaining flour on a flat work surface and knead the dough until it becomes a smooth ball, about 10 minutes. Cover with a damp cloth and let rest for 15 minutes.
  • Grease a 4- to 5-quart slow cooker with 2 teaspoons olive oil, making sure to go up the sides. Place dough in slow cooker and stretch out so that itʼs touching all sides. Turn heat on low and cook for 30 minutes.
  • Turn heat on high and remove lid. Quickly poke ½" holes all over the focaccia with fingertips. Brush with remaining olive oil and sprinkle with rosemary and sea salt. Let cook for 1½–2 hours, or until focaccia is firm.
  • Remove bread from slow cooker and cut into quarters. Top quarters with arugula and cheese.
  • Serve warm or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories530
Total Fat13g
Saturated Fat4.5g
Cholesterol15mg
Sodium1840mg
Total Carbohydrate81g
Dietary Fiber4g
Sugars1g
Protein19g