Air Fryer Rosemary Focaccia

Ingredients

For the Dough:

• 1 cup All-Purpose Flour (plus extra for dusting)
• 1 tsp Instant Yeast (or Active Dry Yeast)
• 1 tsp Granulated Sugar
• ½ tsp Fine Sea Salt
• ½ cup Warm Water (110°F / 43°C – like warm bathwater)
• 1 tbsp Extra Virgin Olive Oil (for the dough)

For the Topping:

• 2 tbsp Extra Virgin Olive Oil (generous glug)
• 1 tbsp Fresh Rosemary, finely chopped (plus a sprig for garnish)
• 1 tsp Flaky Sea Salt (Maldon is best)
• Optional: 2 tbsp grated Parmesan cheese or 5-6 cherry tomatoes, halved

Instructions

Phase 1: The Dough (Intensity: Low)

1. 1. Activate the Yeast: In a medium mixing bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for 5 minutes. You should see a little foam or “bloom” on the surface. If using Instant Yeast, you can skip this step and add it directly to the dry ingredients, but blooming ensures your yeast is alive.
2. 2. Mix the Dough: Add the flour, fine sea salt, and 1 tablespoon of olive oil to the yeast mixture. Stir with a wooden spoon or rubber spatula until a sticky, shaggy dough forms. There should be no dry flour patches left.
3. 3. Knead (No-Mess Method): Lightly flour your countertop. Turn the dough out and knead for 3 to 4 minutes . The dough will start sticky but should become smooth and elastic. Alternatively, knead it directly in the bowl if you want to avoid cleanup. Form it into a rough ball.
4. 4. The Quick Rise: Grease the mixing bowl with a little olive oil. Place the dough ball back in, cover with a clean kitchen towel, and place it in a warm spot. Let it rise for 20 minutes . Note: Because this is a small batch, the rise is quick. It won’t double in size, but it will puff up noticeably.

Phase 2: Shaping & Dimpling (Intensity: Low)

1. 5. Prepare the Pan: Find a cake pan or baking dish that fits inside your air fryer basket with at least ½ inch of clearance on the sides. A 6-inch or 7-inch round pan works perfectly. Pour 1 tablespoon of olive oil into the pan and tilt it to coat the bottom.
2. 6. Transfer the Dough: Place the risen dough into the oiled pan. Using your fingertips, gently press the dough out towards the edges of the pan. It might spring back; just let it rest for 2 minutes and try again. It doesn’t need to reach the very edge; a rustic circle is fine.
3. 7. The “Dimpling”: This is the signature move of focaccia. Using your fingertips (or the end of a wooden spoon), press deep dimples into the dough, going all the way down to the pan. Don’t be shy—these wells are where the olive oil and rosemary will pool, creating flavor pockets.

Phase 3: The Topping & Air Frying (Intensity: Medium)

1. 8. Dress the Bread: Drizzle the remaining 1 tablespoon of olive oil over the top of the dimpled dough. Sprinkle with chopped rosemary and flaky sea salt. If using Parmesan or tomatoes, press them gently into the dimples.
2. 9. Preheat the Air Fryer: Set your air fryer to 350°F (175°C) and preheat for 3 minutes . Do not skip preheating; this ensures the bottom of the bread crisps up immediately.
3. 10. Air Fry: Carefully place the pan into the air fryer basket. Cook at 350°F for 12 to 15 minutes .
4. Intensity Check: At the 10-minute mark, open the basket. If the top is browning too quickly, tent it loosely with foil. If the top looks pale, increase heat to 375°F for the final 3 minutes.
5. Doneness: The focaccia is done when it is deep golden brown on top and the internal temperature reaches 190°F (88°C) .
6. 11. The Final Rest: Remove the pan from the air fryer. This is the hardest part: let the bread rest in the pan for 5 minutes . Then, transfer it to a wire rack. If you cut it immediately, the steam will escape and the crumb will become gummy.
7. 12. Finish: Drizzle with a tiny bit more olive oil (optional) and serve warm.

Nutrition

Calories: 210 · Protein: 3g admin Content published under this byline is · Fat: 11g Saturated · Carbohydrates: 25g Dietary · Saturated Fat: 1.5g · Fiber: 1g · Sugar: 1g · Sodium: 320mg