Wednesday evening, I tried baking focaccio in a slowcooker. I placed it directly on the bottom of the slowcooker insert lined with parchment paper. I cooked at on low starting at 11:00 pm. I checked on it at 3:00 am or so and found the temperature was 140 degrees so I left it alone. I looked at it again in the morning and found the temperature was still 140 degrees but the bread was hard and crispy and dry on the bottom half! Not a success. I guess cooking a loaf in its own pan is differnt from cooking flat bread directly on the cooking surface.
If I try this again, I am definitely checking much sooner like after 3 hours and not only with a thermometer. I ate it ayway even though the texture was more like rusk toast.
