Slow Cooker White Bean and Rosemary Oil Manakish

Name: Slow Cooker White Bean and Rosemary Oil Manakish
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2½ cups (315 g) all-purpose flour; 2¼ teaspoons (7 g) instant yeast (one packet); 1 tablespoon (12 g) granulated sugar; 1¼ teaspoons (8 g) fine sea salt; 1 cup (240 ml) warm water (110°F / 43°C); 2 tablespoons (30 ml) extra-virgin olive oil; 1½ cups (360 g) cooked white beans (cannellini or great northern), drained, drained and patted dry if using canned; ½ cup (12 g) fresh rosemary sprigs, loosely packed, leaves stripped from stems; ¼ cup (60 ml) extra-virgin olive oil; 3 cloves (15 g) garlic cloves, minced; to taste freshly ground black pepper; to taste fleur de sel or coarse sea salt; 1 teaspoon (2 g) ground sumac (optional)

From the MyKitchenBank Kitchen

A warm, aromatic manakish made entirely in the slow cooker, combining a soft, pillowy flatbread base with tender white beans and fragrant rosemary-infused olive oil. This Middle Eastern-inspired bread is studded with beans and topped with fresh herbs—perfect for breakfast, lunch, or as a side to stews and dips. The slow cooker method creates an evenly cooked, moist crumb without requiring an oven.

Prep: 25 min
Cook: 2 hr
Wait: 1 hr 30 min
Total: 3 hr 55 min
Makes: 1 round manakish loaf (6 slices)

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Ingredients

6 servings

For the dough
2½ cups (315 g) all-purpose flour
2¼ teaspoons (7 g) instant yeast (one packet)
1 tablespoon (12 g) granulated sugar
1¼ teaspoons (8 g) fine sea salt
1 cup (240 ml) warm water (110°F / 43°C)
2 tablespoons (30 ml) extra-virgin olive oil
For the topping
1½ cups (360 g) cooked white beans (cannellini or great northern), drained, drained and patted dry if using canned
½ cup (12 g) fresh rosemary sprigs, loosely packed, leaves stripped from stems
¼ cup (60 ml) extra-virgin olive oil
3 cloves (15 g) garlic cloves, minced
to taste freshly ground black pepper
to taste fleur de sel or coarse sea salt
For serving
1 teaspoon (2 g) ground sumac (optional)

Equipment (7)

6-quart round slow cooker
Parchment paper (12-inch square)
Medium mixing bowl
Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough hook
Instant-read thermometer

Steps

Before you start

Ensure your slow cooker is completely clean and dry
If using canned beans, drain and rinse thoroughly
Have all ingredients at room temperature, especially water and eggs

1
Mix the dough
- In a large mixing bowl, whisk together flour, instant yeast, sugar, and fine sea salt.
- Pour in warm water (110°F / 43°C) and olive oil.
- Stir with a wooden spoon or dough hook until a shaggy dough forms, about 1 minute.
- The dough should be slightly sticky but hold together.
- Let it rest for 5 minutes.
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Ready when: Dough holds together but is slightly sticky
Tip: Do not knead hard; a slightly sticky, loose dough rises best in the slow cooker.
2
Prepare the slow cooker
- Cut a 12-inch square of parchment paper.
- Lightly oil it with olive oil and place it on the bottom of a 6-quart round slow cooker, letting the edges come up the sides.
- This prevents sticking and allows you to lift the finished manakish out cleanly.
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Ready when: Parchment is smooth and lightly oiled
Tip: The parchment paper is essential; it prevents the bread from sticking and makes removal much easier.
3
Stretch and shape the dough
- Turn the dough onto the oiled parchment paper.
- Using lightly oiled hands or a dough scraper, gently stretch the dough into a round about 8–9 inches in diameter and roughly ½ inch thick.
- Don't worry if it springs back slightly; it will continue to rise in the slow cooker.
- Dimple the surface gently with your fingertips to create small wells.
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Ready when: Dough is a rough 8–9 inch round, ½ inch thick, with dimpled surface
Tip: Don't stretch too hard; the dough is still developing and will rise more in the slow cooker.
4
Prepare the rosemary oil
- In a small mixing bowl, combine ¼ cup (60 ml) extra-virgin olive oil with minced garlic and fresh rosemary leaves (stripped from stems).
- Stir well and let sit for 5 minutes to allow the oil to absorb the aromatic flavors.
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Ready when: Oil is fragrant and garlic and rosemary are evenly distributed
Tip: Let the oil infuse while you finish prepping; this releases the essential oils from the herbs.
5
Add beans and herbs to the dough
- Scatter the drained white beans evenly over the dimpled dough surface.
- Pour the rosemary oil (including the garlic and rosemary pieces) over the beans and dough.
- Using your hands or a spoon, gently press the beans into the dough so they don't fall off during cooking.
- Sprinkle black pepper and a pinch of fleur de sel (or coarse sea salt) over the top.
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Ready when: Beans are pressed into dough and oil coats the surface
Tip: Press the beans firmly into the dough; otherwise they may slide around during the slow-cook rise.
6
First slow-cooker rise (covered, low heat)
- Place the parchment paper with the dough into the 6-quart slow cooker, beans and oil facing up.
- Cover the slow cooker with its lid and set to LOW.
- Cook for 1 hour 30 minutes.
- During this time, the dough will rise significantly—it should roughly double in size and become puffy and light.
- The beans and oil will soften slightly and begin to infuse the bread.
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Ready when: Dough has doubled in size, is very puffy, and springs back slowly when pressed
Tip: Do not lift the lid during this rise; steam circulation is critical for even rising and a tender crumb.
7
Increase heat to cook through
- After 1 hour 30 minutes, carefully flip the slow cooker setting from LOW to HIGH (or, if your model doesn't have mid-cook adjustments, proceed to the next step).
- Set a timer for 30 minutes.
- During this time, the bottom of the manakish will set and firm up, while the interior continues to cook through.
- The top will darken slightly and the beans will caramelize at their edges.
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Ready when: A wooden skewer or toothpick inserted in the thickest part comes out with no wet dough stuck to it
Tip: The manakish cooks slowly and gently in the slow cooker, so the HIGH setting won't burn it—it will firm and finish cooking.
8
Test for doneness and restOven 200°F / 95°C
- Using an instant-read thermometer, check the thickest part of the manakish (away from the beans); it should read 190–200°F (88–93°C) internally.
- If you don't have a thermometer, pierce with a wooden skewer—the dough should be firm and no wet batter should stick to it.
- Once done, turn off the slow cooker and leave the lid cracked open for 10 minutes to allow any excess steam to escape.
- This prevents the bread from becoming too moist on top.
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Ready when: Internal temperature is 190–200°F (88–93°C) or wooden skewer comes out clean
Tip: A cracked-open lid prevents condensation from dripping back onto the bread, which would make it soggy.
9
Remove and cool
- Lift the manakish out of the slow cooker using the parchment paper as handles.
- Transfer it to a wire rack or cutting board and let it cool for 10 minutes.
- This brief rest allows the crumb to set so it slices cleanly.
- If desired, sprinkle a light dusting of sumac over the top for color and a subtle tangy note.
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Ready when: Manakish is cool enough to handle and hold its shape when sliced
Tip: Don't skip this rest; it allows the steam to redistribute and the structure to firm up for clean slicing.
10
Slice and serve
- Using a sharp serrated knife, cut the manakish into 6 wedges.
- Serve warm or at room temperature with hummus, labneh, or alongside a warm stew or lentil soup.
- The beans and rosemary oil meld into the bread as it cools slightly, deepening the flavor.
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Ready when: Manakish slices cleanly with a tender crumb
Tip: A serrated knife cuts the beans cleanly without dragging; a dull straight knife can tear the bread.

Good to know

Tips

Slow cooker models vary in heat output; if your manakish is still soft in the center after the HIGH setting, give it an additional 10–15 minutes on HIGH and check again with a skewer.
For a more golden-brown top, lift the lid during the last 5 minutes of HIGH cooking to allow some steam to escape and the surface to dry slightly.
White beans are mild and let the rosemary shine; if you prefer a heartier bean flavor, fava beans or chickpeas will add more character.
Manakish is best served warm or within a few hours of baking, when the aromatics are most vibrant. Reheated manakish develops a slightly denser crumb but remains delicious.

Make ahead

You can prepare the dough and infuse the rosemary oil up to 8 hours ahead. Cover and refrigerate both separately. When ready to cook, bring the dough and oil to room temperature (about 20 minutes), assemble in the slow cooker, and proceed with the cooking steps. The total time will increase by 20–30 minutes due to the initial warm-up.

Storage & reheating

Store cooled manakish covered in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze wrapped manakish for up to 2 months. To reheat: wrap in foil and warm in a 350°F (175°C) oven for 10–15 minutes until heated through, or microwave a single slice on 50% power for 30–45 seconds.

Substitutions

cooked white beans (cannellini or great northern), drained → Chickpeas (garbanzo beans) or fava beans. Use the same weight (360 g or 1.5 cups) and prepare the same way. Chickpeas will add an earthier flavor; fava beans will be slightly more delicate.
fresh rosemary sprigs → Fresh thyme or za'atar (a blend of herbs and sumac). Use the same volume. Thyme is more delicate; za'atar is more complex and will add a tangy note without the separate sumac garnish.
all-purpose flour → Whole wheat flour or a 50/50 mix of whole wheat and all-purpose. Whole wheat dough will be denser and require an extra 15–20 minutes of cooking time on HIGH. Increase water by 2–3 tablespoons (30–45 ml) to account for whole wheat's higher absorption.
instant yeast (one packet) → Active dry yeast or fresh yeast (0.5 oz / 14 g). Active dry yeast may require an extra 15–20 minutes of rising time. Fresh yeast will dissolve more readily in the warm water.