Air Fryer Focaccia
This air fryer focaccia bakes up golden and crisp on the outside, soft and airy inside — studded with sweet cherry tomatoes and fragrant fresh rosemary. Ready in about 40 minutes (plus 1 hour rising time), it’s the easiest way to enjoy homemade focaccia any night of the week.
What You Need
- 250g strong white bread flour (about 2 cups)
- 1 tsp instant dry yeast
- 1 tsp fine sea salt
- 175ml lukewarm water
- 2 tbsp olive oil
- 6–8 cherry tomatoes
- fresh rosemary
Recipe Steps
- In a large bowl, whisk together the flour, yeast and fine salt. Pour in the lukewarm water and 1 tablespoon of olive oil, then mix into a shaggy dough.
- Knead for 8-10 minutes until smooth and elastic. Cover and leave in a warm spot for 1 hour, or until doubled in size.
- Oil the air fryer basket (or a 7-8 inch pan that fits inside). Tip in the dough and gently stretch it to fill the base. Cover and rest for 20 minutes.
- Preheat the air fryer to 180C (350F). Press deep dimples all over the dough with well-oiled fingertips.
- Drizzle generously with olive oil and scatter over the rosemary, flaky sea salt, cherry tomatoes and garlic.
- Air fry for 12-15 minutes until deeply golden and crisp – the base should sound hollow when tapped.
- Rest for 5 minutes, finish with a drizzle of olive oil and serve warm.
Tips & Variations
- Make sure your pan fits inside your air fryer basket before you start — a 7–8 inch round pan is ideal.
- Oil your fingertips well before dimpling; it stops the dough from sticking and helps the top turn crisp and golden.
- Don’t skip the second rest — it gives the focaccia its signature light, airy crumb.
- Swap the toppings to suit your taste: try sliced olives, red onion, or sun-dried tomatoes.
- Store leftovers in an airtight container for up to 2 days; re-crisp in the air fryer for 2–3 minutes before serving.
Air Fryer Focaccia
A golden, crisp-edged focaccia baked entirely in the air fryer — soft and airy inside, ready in about 40 minutes plus rising.
Ingredients
250g strong white bread flour (about 2 cups)
1 tsp instant dry yeast
1 tsp fine sea salt
175ml lukewarm water
2 tbsp olive oil
6–8 cherry tomatoes
fresh rosemary
Directions
- In a large bowl, whisk together the flour, yeast and fine salt. Pour in the lukewarm water and 1 tablespoon of olive oil, then mix into a shaggy dough.
- Knead for 8-10 minutes until smooth and elastic. Cover and leave in a warm spot for 1 hour, or until doubled in size.
- Oil the air fryer basket (or a 7-8 inch pan that fits inside). Tip in the dough and gently stretch it to fill the base. Cover and rest for 20 minutes.
- Preheat the air fryer to 180C (350F). Press deep dimples all over the dough with well-oiled fingertips.
- Drizzle generously with olive oil and scatter over the rosemary, flaky sea salt, cherry tomatoes and garlic.
- Air fry for 12-15 minutes until deeply golden and crisp – the base should sound hollow when tapped.
- Rest for 5 minutes, finish with a drizzle of olive oil and serve warm.
What To Bake Next
- Garlic Herb Skillet Focaccia — a classic oven-baked focaccia with garlic and herbs.
- Air Fryer Protein Bagels — chewy homemade bagels, also made in the air fryer.
- Classic Moist Banana Bread — an easy one-bowl loaf for breakfast or snacking.