📝 About This Recipe
Experience the magic of Italian bakery-style bread right from your countertop with this small-batch air fryer focaccia. This recipe delivers a stunningly crisp, olive-oil-drenched crust and a pillowy, honeycomb interior that defies the speed of air frying. Perfectly sized for two or as a decadent side, it’s infused with aromatic rosemary and flaky sea salt for a timeless Mediterranean flavor profile.
🥗 Ingredients
The Dough
- 1 1/4 cups Bread Flour (high protein for better chew)
- 1/2 cup Warm Water (approx. 105°F to 110°F)
- 1/2 teaspoon Instant Yeast
- 1/2 teaspoon Honey (to feed the yeast and aid browning)
- 1/2 teaspoon Fine Sea Salt
- 1 tablespoon Extra Virgin Olive Oil (for the dough)
The Topping & Pan Prep
- 2-3 tablespoons Extra Virgin Olive Oil (divided use; high quality is best)
- 1 sprig Fresh Rosemary (leaves stripped and roughly chopped)
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
- 1/4 teaspoon Garlic Powder (optional, for dusting)
- 4-5 pieces Cherry Tomatoes (halved, optional)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the warm water and honey until dissolved. Sprinkle the instant yeast over the top and let it sit for 5 minutes until it becomes slightly foamy.
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2
Add the bread flour, fine sea salt, and 1 tablespoon of olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.
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3
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes. The dough should become smooth, elastic, and slightly tacky but not sticking to your hands.
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4
Lightly grease the mixing bowl with a drizzle of olive oil. Place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 60 minutes or until doubled in size.
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5
Select a small baking pan or cake tin (6-inch or 7-inch) that fits inside your air fryer basket. Coat the bottom and sides generously with 1 tablespoon of olive oil.
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6
Gently transfer the risen dough into the prepared pan. Do not force it to the edges yet; let it rest uncovered for 10 minutes to relax the gluten.
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7
After resting, use your fingertips to gently press the dough out to the edges of the pan. Cover and let rise again for 20-30 minutes until it looks puffy.
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8
Using your fingertips, press deep 'dimples' all over the surface of the dough, going almost all the way to the bottom of the pan.
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9
Drizzle the remaining olive oil over the top, ensuring it pools in the dimples. Sprinkle with chopped rosemary, flaky sea salt, and garlic powder (if using).
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10
Preheat your air fryer to 350°F (175°C) for 3 minutes.
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11
Place the pan into the air fryer basket. Air fry for 15-18 minutes. Check at the 12-minute mark; if the top is browning too quickly, tent loosely with a small piece of foil.
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12
The focaccia is done when the top is deep golden brown and the internal temperature reaches 200°F (93°C). The bottom should sound hollow when tapped.
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13
Carefully remove the pan from the air fryer. Let the bread rest in the pan for 5 minutes to absorb any excess oil, then transfer to a wire rack to maintain the crisp bottom.
💡 Chef's Tips
Use bread flour rather than all-purpose for that signature chewy, artisanal texture. Don't be shy with the olive oil; it's what 'fries' the bottom of the dough against the pan. If your air fryer has a strong fan, the top may brown fast—keep foil handy to prevent burning. For a deeper flavor, you can let the dough rise in the refrigerator overnight instead of the 60-minute warm rise. Always dimple the dough *after* the second rise to preserve the airy bubbles inside.
🍽️ Serving Suggestions
Serve warm with a side of balsamic vinegar and high-quality olive oil for dipping. Slice horizontally and use as the base for an incredible prosciutto and arugula sandwich. Pair with a crisp glass of Pinot Grigio or a cold Italian lager. Serve alongside a hearty bowl of pasta carbonara or a fresh Caprese salad.