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.
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.
Notes
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.