This slow cooker focaccia bread is the easiest way to get homemade bread on the table! Frozen dinner rolls transform into a pillowy, herb-flecked loaf with barely any effort. Just drizzle, dimple, and let your slow cooker do the rest.
The Lazy Baker’s Dream
No dough skills needed: Skip the kneading and proofing stress, this recipe keeps things simple with an easy, hands-off method.
Surprisingly fluffy and flavorful: Frozen rolls turn into a soft, airy loaf with golden edges and herby olive oil goodness.
No Oven Needed!Slow Cooker bread is perfect for hot summer days when you want fresh bread without turning on the oven.
Ingredients for Slow Cooker Focaccia
Toppings: Customize with your favorite toppings. Fresh herbs, tomatoes, olives, cheese, the possibilities are endless.
Rolls + Olive Oil: Use your favorite brand of plain frozen dinner rolls and a good-quality olive oil for the best flavor.
Herbs: You can use dried herbs if you’d like. 1 tablespoon fresh = 1 teaspoon dried.
How to Make Slow Cooker Focaccia Bread
Skip the hassle of traditional bread making! This recipe keeps things simple and is great for beginner bakers. You can serve it alongside pasta, soups, or salads, use it for dipping in olive oil bread dip or marinara, or enjoy it as a simple snack.
Prep: Line a 5– or 6-quart slow cooker with parchment paper, then arrange frozen dinner rolls at the bottom.
Let Rise: Cover and set to warm for 2 hours, or until the rolls are doubled in size.
Slow Cook: Once the rolls have doubled in size, then you can drizzle olive oil over the top and use your fingers to dimple the dough. Next, sprinkle the fresh herbs and coarse salt over the top. Turn the slow cooker to HIGH and cover. Cook for 1 ½ hours.
Alyssa’s Recipe Tips
Don’t Skip the Dimpling: Pressing your fingers into the dough helps the olive oil and herbs sink in, giving you that focaccia texture and flavor.
Cook Time: The size and brand of your slow cooker will determine how long the focaccia takes to cook. Check it after 1 hour, you’ll know it’s done when the focaccia is golden brown on the outside.
Must Have Tools for Crockpot Focaccia
Parchment Paper: This makes everything easier. Your bread won’t stick, it lifts right out, and cleanup is basically nothing.
5-6 Quart Slow Cooker: The perfect size to make the inside fluffy and the outside slightly crisp.
This slow cooker focaccia bread bakes up soft and airy with a lightly crisp, golden crust, no oven needed, just simple ingredients and an easy hands-off method.
Line a 5 or 6-quart slow cooker with parchment paper. Arrange 12-14 frozen dinner rolls in the bottom of the slow cooker.
Cover and set to warm for 2 hours, or until the rolls are doubled in size.
Once the rolls have doubled in size, drizzle 3 tablespoons olive oil over the top and use your fingers to dimple the dough. Sprinkle 2 tablespoons fresh herbs and ½ teaspoon coarse salt over the top.
Turn the slow cooker to HIGH and cover. Cook for 1 ½ hours.
Notes
Storing and Freezing Tips
Room Temperature: Store leftover focaccia at room temperature in an airtight container for 2-3 days.
Freezer: Wrap leftover focaccia in plastic wrap and place in a freezer-safe zip-top bag or container and store in the freezer for up to 3 months. Thaw at room temperature and reheat in the oven at 350ºF until warmed through.
My asparagus quiche is one of those recipes I wait all year to make. It’s creamy, cheesy, and those bright green asparagus pieces make every slice feel fresh and so good. It’s simple, it’s pretty, and I love making it for a spring brunch!
Why This Quiche Deserves a Spot on Your Table
Made for Mother’s Day: This is how you make Mom feel special. It’s pretty, seasonal, and pairs perfectly with a simple fruit salad.
Asparagus in its prime: When it’s in season, it’s tender, fresh, and adds the best flavor and color to every bite.
Creamy, cheesy, and so good! Soft, rich, and packed with flavor in every slice. You’ll love the tender asparagus with the eggy, cheesy custard.
A Reader’s Review
This is delicious! I’ve made it 3 times since I found it and love it more with each iteration. I’ve also shared it so other people can share the love. Yum.
Julie
Asparagus Quiche Ingredients
Pie Crust: You can use a homemade or store-bought crust.
Eggs: If you use eggs at room temperature, they will blend nicely with the other ingredients.
Heavy Cream: Any percent works, but you will get the best results with higher fat content.
Asparagus: Trim and cut the asparagus spears into 1/2-inch pieces.
Gruyere Cheese: Shred this up! If you don’t have gruyere cheese, any cheese will work.
How to Make Asparagus Quiche
This asparagus quiche is as delicious as it is gorgeous! It has a perfectly flaky texture and insanely delicious flavor. This will be the star of the show at any breakfast or brunch!
Cook Asparagus: In a large skillet, add 3 tablespoons of water and the cut asparagus. Cover and cook over medium heat for 5-7 minutes, until bright green and crisp-tender. Drain the water and cool for a few minutes before placing it in the bottom of the prepared pie crust.
Add Cheese: Once cooled, place it in the bottom of the prepared pie crust, then top with 1 cup of shredded gruyère.
Make Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, onion powder, salt, and pepper.
Bake: Pour the egg mixture into the pie crust and top with the remaining 1/4 cup of shredded cheese. Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or aluminum foil wrapped around the edge. Let the finished quiche sit for 15 minutes before slicing.
Must Have Tools For This Recipe
Pie Dish: The ideal size for the perfect, savory, eggy, cheesy quiche.
Whisk: The best way to make sure your filling is mixed well.
Pie Shield: Prevent burning if your crust starts to brown too early.
This asparagus quiche has a perfectly flaky texture combined with an insanely delicious flavor. This will be the star of the show at any breakfast or brunch!
Prepare your pie crust according to recipe directions or line a pie dish with a store-bought crust.
In a large skillet add 3 tablespoons of water, and the cut asparagus. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp-tender. Drain the water and allow it to cool for a few minutes before placing it in the bottom of the prepared pie crust.
Once asparagus is slightly cooled, place it in the bottom of the prepared pie crust, followed by 1 cup of shredded cheese.
In a large bowl, whisk together the eggs, heavy cream, onion powder, salt, and pepper.
Pour the egg mixture into the pie crust and top with the remaining 1/4 cup shredded cheese.
Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
These marry me steak bites bring the flavor! Juicy, seared steak is tossed in a rich, creamy sauce with sun-dried tomatoes and bold, layered flavor. They’re quick to make and perfect for spooning over potatoes or soaking up with veggies.
So Good, It Might Get a Proposal
That “Marry Me” Magic: The sauce is just like my marry me pot roast, rich, creamy, and packed with bold flavor that keeps everyone coming back for more.
Easy but Feels Fancy: Juicy steak bites cook fast, then get coated in a dreamy sauce that tastes like you spent way more time on it.
Perfect for Soaking Up Every Drop: Serve it over pasta, potatoes, rice, mashed potatoes, or veggies, trust me, you won’t want to waste a single bit of the sauce!
Ingredients for Marry Me Steak Bites
Steak Options: You can buy pre-cut steak bites or cut your own from thick steaks. Stew meat works, but it can be a bit tougher.
Sun-Dried Tomatoes: I like oil-packed and use the oil to sear the steak for extra flavor. If you use dry-packed, just use olive oil instead.
Adjust the Sauce: Want less sauce? Just cut the sauce ingredients in half.
How to Make Marry Me Steak Bites
Just like my creamy garlic steak bites, these are simple to make, but they deliver big flavor in every bite. They work great for an easy dinner at home, but they’re also perfect when you want to serve something that looks like you put in way more effort than you did.
Sear: Season the steak bites with salt and pepper. Heat a large skillet over medium-high heat, then add the sun-dried tomato oil. Add the steak bites to the skillet in a single layer and cook for about 2 minutes, until well browned. Flip the steak bites and cook for another 2 minutes, until a deep crust forms. Remove to a plate and set aside.
Add Broth: Slowly whisk in the beef broth until smooth and fully combined.
Add Seasonings: Add the tomato paste, Italian seasoning, and paprika, and whisk to combine.
Simmer: Stir in the sundried tomatoes, cream, and parmesan. Let the sauce simmer over medium-low heat for about 5 minutes, whisking occasionally, until thickened.
Add Steak to Sauce: Season the sauce with salt and ground black pepper to taste, then return the marry me steak bites to the skillet and serve.
Must Have Tools for This Recipe
Large Cast Iron Skillet: A hot, heavy skillet makes all the difference. It gives you that quick sear on the outside while keeping the inside tender.
Season 2 ½-3 pounds sirloin steak with ½ teaspoon salt and ¼ teaspoon ground black pepper.
Heat a large skillet over medium-high heat, then add 2 tablespoons sun-dried tomato oil. Add the steak bites to the skillet in a single layer and cook for about 2 minutes, until well browned.
Flip the steak bites and cook for another 2 minutes, until a deep crust forms. Remove to a plate and set aside.
Reduce the heat to medium and add 2 tablespoons unsalted butter to the skillet. Once melted, add 2 teaspoons minced garlic and cook for 1 minute, until fragrant. Whisk in 2 tablespoons all-purpose flour.
Slowly whisk in 2 cups beef broth until smooth and fully combined.
Add 3 tablespoons tomato paste, 1 teaspoon Italian seasoning, and ½ teaspoon paprika, and whisk to combine.
Stir in ¾ cup oil-packed sun-dried tomatoes, ¾ cup heavy cream, and ½ cup grated parmesan cheese. Let the sauce simmer over medium-low heat for about 5 minutes, whisking occasionally, until thickened.
Season the sauce with salt and ground black pepper as desired, then add the steak back to the skillet and serve immediately.
Notes
Storing, Reheatingand Freezing
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat: Warm gently in a skillet over low heat or in the microwave until heated through. Add a splash of broth or cream if the sauce thickens.
Freezing: You can freeze it, but the cream sauce may separate a bit when thawed. For the best texture, enjoy fresh or refrigerated.
This slow cooker focaccia bread is the easiest way to get homemade bread on the table! Frozen dinner rolls transform into a pillowy, herb-flecked loaf with barely any effort . Just drizzle, dimple, and let your slow cooker do the rest. The Lazy Baker’s Dream No dough skills needed: Skip the kneading and proofing stress, this recipe keeps things simple with an easy, hands-off method. Surprisingly fluffy and flavorful: Frozen rolls turn into a soft, airy loaf with golden edges and herby olive oil goodness. No Oven Needed! Slow Cooker bread is perfect for hot summer days when you want fresh bread without turning on the oven. Ingredients for Slow Cooker Focaccia Toppings: Customize with your favorite toppings. Fresh herbs, tomatoes, olives, cheese, the possibilities are endless. Rolls + Olive Oil: Use your favorite brand of plain frozen dinner rolls and a good-quality olive oil for the best flavor. Herbs: You can use dried he...
