Fluffy air fryer focaccia

Step 1/4

• ¼ tsp active dry yeast
• ¼ tsp sugar
• 62½ ml water (lukewarm)
• 80 g cake flour
• ¼ tsp salt
• ½ tbsp olive oil

• bowl
• fine sieve
• wooden spoon

For air fryer focaccia, mix and dissolve yeast, sugar, and lukewarm water and set aside for approx. 15–20 min. until it's foamy. Then, sift in flour and salt, add oil and mix with a spoon until a smooth dough forms. Let rest for approx. 30 min. or more.

Step 2/4

• olive oil (for greasing)

Next, fold the dough twice, at 30 min. intervals. To fold it, oil your fingers, and gently lift the dough, stretch it slightly, and fold under itself. Repeat from all sides for extra tension and better structure in the dough.

Step 3/4

• air fryer loaf pan (18 cm/7 in.)
• aluminum foil

Once the final fold is done, transfer the dough to a well oiled air fryer baking dish. Cover with foil and let rise in the fridge overnight. For a faster option, let rise at room temperature for approx. 2–4 hrs., until the dough significantly increases in size.

Step 4/4

• rosemary (for decorating)

• air fryer

Once it is nearly doubled in size, preheat the air fryer to 180°C/356°F. Drizzle the dough generously with olive oil and dimple it with your fingers. Top with rosemary, or other ingredients as you wish and bake for approx. 15 min. Once it’s golden brown at the top, remove from the air fryer and serve as you wish.

Enjoy your meal!