10 frozen Rhodes Dinner Rolls (for 5-quart slow cooker) or 13 rolls (for 6-quart slow cooker)

Olive oil

Dried rosemary

Dried thyme

Garlic powder

Sea salt

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Line the slow cooker with parchment paper.
Arrange frozen dinner rolls so they are close but not touching.
Turn the slow cooker to “warm” and cover. Let the rolls rise until doubled in size, about 1 ½ to 1 ¾ hours.
Pour olive oil evenly over the dough and use fingers to press dimples into the tops.
Sprinkle rosemary, thyme, garlic powder, and sea salt evenly over the dough.
Switch the slow cooker to “high” and cook for about 1 ½ hours until the bread is fully cooked on top and golden around the edges.
Lift the focaccia out with parchment paper, slice, and serve warm.

Use fresh herbs at a 3:1 ratio in place of dried.

Add toppings like sun-dried tomatoes, olives, caramelized onions, or cheese before cooking.

Brush with garlic butter after cooking for extra richness.

Use whole wheat dinner rolls for a heartier option.

Freeze slices in freezer-safe bags for up to 2 months.

Reheat in a 350°F (175°C) oven for 5–10 minutes to refresh crisp edges.