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Easy Air Fryer Focaccia Bread

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Air Fryer Focaccia is an easy bread recipe made with pantry staples and brushed with a savory herb butter. Each delicious bite is tender and slightly crispy.

There’s nothing like the smell of freshly baked bread. But who wants to mess with multiple rounds of kneading and rising before baking? Not me!

With the help of your trusty air fryer, you can make this low-hassle focaccia recipe at home. We love this homemade recipe because it’s mostly hands-off, no kneading required and needs just a single rise.

Front close up of air fryer Focaccia bread cut into squares and stacked on a cutting board.

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In the past we’ve made air fryer pizza with naan, along with making naan bread from scratch. We also whipped up a batch of cornbread muffins, but have never made homemade bread like this in the air fryer.

And this easy recipe is perfect for beginner bakers. It’s so easy that I wonder why I waited so long to try it in the air fryer

You’ll often find these types of breads at your local bakery, but now you won’t even have to leave the house to satisfy your craving. 

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What is Focaccia Bread?

Focaccia is a type of Italian bread that is flat and oven-baked. It is typically made with flour, yeast, water, olive oil, and salt, and is often topped with herbs, vegetables or cheese. Focaccia originated in the Liguria region of Italy and is now a popular bread all over the world.

This bread has a soft, chewy texture with a slightly crispy crust. It can be eaten on its own or used as a base for sandwiches or pizzas. Some popular toppings for focaccia include rosemary, olives, cherry tomatoes, onions, garlic, and parmesan cheese.

Focaccia is often served as an appetizer or alongside a meal, and is particularly popular in Italian restaurants and bakeries. And it pairs well with soups like Instant Pot asparagus soup.

Ingredients to make focaccia bread in the air fryer, with labels.

Ingredients to Make Air Fried Focaccia Bread

  • active dry yeast – this is not the same as instant dry yeast. The yeast we are using must be activated, whereas instant yeast is already activated in the package and ready to use. 
  • granulated sugar – gives the bread a tiny bit of sweetness and holds moisture so the fresh bread doesn’t become dry in the baking process.
  • lukewarm water – it’s important to use a thermometer to ensure that the water is warmed to 110°F.
  • flour – we used all-purpose and have not tested this recipe with other types.
  • kosher salt – adds flavor and helps the yeast do its job.
  • olive oil – we used oil to keep the dough from sticking to the bowl and to give the bread a softer crumb.
  • salted butter – after it’s melted, we’ll brush it on top to help the bread brown and add a rich flavor.
  • minced garlic – could use garlic powder if preferred. 
  • Italian seasoning – we love using this all in one seasoning blend so we don’t have to measure the spices individually.

How to Make Focaccia in Air Fryer

Preparing the focaccia dough

Two images of yeast, sugar, and warm water in a mixing cup and flour added to a large bowl with text overlay.

Add the yeast, sugar, and warm water to a small bowl and stir to mix. Let it sit for 5 minutes. When it’s ready the the mixture will be frothy. 

​In a separate large bowl, stir together the flour and 1/2 tablespoon of salt. 

Two images of wet ingredients mixed in and olive oil added to the mixing bowl with text overlay.

Mix the wet ingredients with the dry ingredients using a wooden spoon or spatula until a sticky dough forms. Place the dough on a lightly floured surface.

Add 3 tablespoons of oil to the bowl and swirl it around so it completely coats the sides of the bowl.

Side by side images of dough after rising and a greased pie pan with text overlay.

Add the dough ball back into the bowl. Cover with plastic wrap and proof for 2-4 hours, until the dough has doubled in size. 

Once the dough has doubled, grease an 8-inch cake pan (or 9 inch) with 1 tablespoon of butter and set aside.  

Pour the dough onto a floured surface and divide in half. 

Half of dough in a pie pan and fingers pressing into dough making dimples in the dough with a text overlay.

Place half in the pan and let it settle. If needed, gently push the bread dough out the edges. 

Once settled, poke the dough with your finger. If it springs back quickly it needs more time to rest. When it’s ready, poke deep dimples all over the dough with your fingers.

Baking the focaccia bread in the air fryer

Preheat the air fryer to 340 degrees F. 

Two images of dough seasoned with butter in a pie pan and pan placed into air fryer basket with text overlay.

Melt 4 tablespoons of the butter, stir in the salt and seasoning and reserve half for the second loaf. Brush a layer of seasoned butter on top of the bread, reserving the remainder for the second coating. 

Two images of dough seasoned with butter in a pie pan and pan placed into air fryer basket with text overlay.

Air fry the bread for 10 minutes. Add garlic to the remaining melted butter and brush another layer on the surface of the focaccia. If you’re running short on the butter mixture you can add a little olive oil to make enough.

Cook for 5 more minutes or until golden brown.

Garlic and butter brushed onto Focaccia bread in air fryer and bread cut into 2" cubes and stacked on a cutting board.

Remove the bread from the air fryer and cool. 

Once the pan has cooled, take the bread out and slice into 2-inch cubes or wedges. 

Repeat these steps to make the second focaccia loaf. 

Tips for Making Homemade Focaccia

  • Be sure the baking pan fits in your air fryer basket before starting. You can use a round pan or square, whichever fits best. 
  • Check the expiration date on your yeast – it needs to be fresh or the dough won’t rise. 
  • If the water is more that 110 degrees F it will kill the yeast. 
  • You may need more or less flour depending on where you live and the humidity level. Start with 4 cups, then add more in 1/2 cup increments. You want the dough to be manageable, but it should also be sticky. 
  • Bread dough rises faster when left in a warm place vs at room temperature.
  • Spraying the plastic wrap with cooking spray before covering the bowl for proofing prevents the dough from sticking.
  • ​Do not try to take the bread out of the pan before the pan has cooled. Once you transfer, you can let it finish cooling on a wire cooling rack.
Overhead view of a round of homemade focaccia on a cutting board, with sliced bread on the left.

How to Cook Focaccia Bread in the Oven 

  • To bake in the oven, prep the dough as directed. Line a rimmed baking sheet with parchment paper and place the dough on the baking tray. Bake for 15-20 minutes at 350 degrees F. 

Focaccia Bread Substitutions

  • Seasonings: Fresh rosemary, thyme, and fresh basil all go great with this type of bread.
  • Spice: add a bit of crushed red pepper for a little heat (trust me, it’s amazing with the Italian blend).

What to Serve With Fresh Baked Focaccia

This focaccia bread recipe goes great with soups and stews, chicken parm, or with a main course like chicken fried steak. Or you can dip it in homemade marinara sauce or spread air fryer roasted garlic on for a tasty appetizer. It’s also a great bread to add to a charcuterie board.

How to Store Leftover Focaccia

Focaccia is best when it’s fresh but can be kept in an airtight container or wrapped tightly in plastic wrap and kept on the counter for 1-2 days. 

How to Reheat Bread in the Air Fryer

Preheat air fryer to 350 degrees F. Wrap bread slices in foil and place in the air fryer basket. Heat for 3-5 minutes, or until warmed through.


Grab the free guide to Air Fryer Cooking Times Cheat Sheet & say goodbye to the guesswork.

Air fryer focaccia cut into squares on a cutting board with text overlay.

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Slices of air fried focaccia bread on a wood cutting board.

Air Fryer Focaccia

Making focaccia bread in the air fryer is easier than you think. Made with pantry staples and finished with a seasoned butter each bite if both soft and slightly crunchy.
5 from 1 vote
Print Pin Rate
Course: Appetizer, bread, Snack
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Proofing time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12
Calories: 267kcal
Author: Lori @ I Heart Air Frying


  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons granulated sugar
  • 2 1/2 cups water, warmed to 110°F
  • 5 cups all-purpose flour
  • 1 tablespoon kosher salt, divided
  • 4 tablespoons olive oil
  • 6 tablespoons salted butter, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning


  • Place yeast, sugar, and warm water in a mixing bowl and gently stir to mix. Let sit for 5 minutes – as the yeast activates the mixture should become frothy.
  • Add the flour and 1/2 tablespoon of salt in a large mixing bowl and stir.
  • Using a wooden spoon or hard rubber spatula, gradually mix in the wet ingredients and continue to stir until the mixture forms a sticky dough. Dust a flat surface with flour. Remove dough from the bowl and set aside on the floured surface.
  • Add 4 tablespoons of olive oil to the bowl, swirling it around to evenly coat the sides of the bowl. Place the dough back in the bowl, turning to evenly coat the dough ball. Cover the bowl with an oil sprayed piece of plastic wrap and let proof for 2-4 hours, until the dough has doubled in size.
  • After the dough has doubled, grease an 8/9” pie pan with 1 tablespoon of butter and set aside.
  • Transfer the dough onto a floured surface and divide the dough in half – you can either “eyeball” it or measure with a food scale. Place half of the dough back in the oiled bowl and keep covered so it doesn't dry out.
  • Place 1/2 of the dough in the prepared pie pan. Gently push the dough out to the outer edges of the pan and allow the dough to settle.
  • After the dough has settled into the pan, test to see if it’s ready by poking the dough once. If the dough springs back quickly, the dough needs more time to rest. If the dough maintains the indentation it’s ready to cook. Using your fingers, create dimples in the dough.
  • Preheat the air fryer to 340 degrees F.
  • Melt 4 tablespoons butter then add the salt and Italian seasoning. Reserve half of the mixture for the second loaf. Brush a layer of seasoned butter onto the dough.
  • Place the pan in the air fryer basket and cook for 10 minutes.
  • Add garlic to the seasoned butter and brush a layer onto the bread and continue cooking for 5 more minutes, checking the bread frequently so it doesn’t burn.
  • Remove the pan from the air fryer and allow it to cool before removing the bread from the pan.
  • After the pan has cooled, remove the loaf and cut it into 2” cubes or wedges.
  • Repeat steps 7 – 12 for the second loaf of focaccia bread.


  • Make sure your yeast is fresh or it won’t activate and the dough won’t rise.
  • Make sure the water doesn’t exceed 115 degrees F or it will kill the yeast.
  • Before starting, make sure the pan fits your air fryer basket.
  • Depending on your location and humidity, you may need to add more or less flour. I suggest starting with 4 cups and adding 1/2 cup at a time until the dough is manageable but sticky.
  • Oven bake directions: prepare as directed up to cooking. Transfer dough to a parchment paper lined sheet pan or greased pie pan. Bake at 350 degrees F for 15-20 minutes.
  • Focaccia is best served fresh but leftovers can be wrapped in plastic wrap or an airtight container and stored on the counter for 1-2 days.
  • This recipe makes 2 loaves. Nutritional information is based on each loaf being cut into 6 pieces.
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Nutritional Estimate

Serving: 12g | Calories: 267kcal | Carbohydrates: 41g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 630mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 3mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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