Air Fryer Focaccia
Air Fryer Focaccia combines flour, olive oil, instant yeast, and fresh rosemary; bake at 340°F for 30 minutes until pillowy with a dimpled golden crust.
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Method
- 1
Mix flour, yeast, salt, and sugar in a bowl, then add warm water and 3 tablespoons of olive oil, stirring until a shaggy dough forms.
- 2
Knead the dough for 5 minutes until smooth, then cover and let rise for 1 hour until doubled.
- 3
Press the dough into a greased 7-inch round pan that fits your air fryer, stretching it to fill the pan evenly.
- 4
Drizzle the remaining olive oil over the top and press your fingertips into the dough to create the classic dimpled surface, then scatter with rosemary, garlic powder, and flaky salt.
- 5
Let the dough rest for 15 minutes to puff slightly, then cook at 340°F for 14-16 minutes until deeply golden on top.
- 6
Remove from the pan immediately and let cool on a wire rack for 5 minutes before slicing.
Pro tip. Be generous with the olive oil — it pools in the dimples and essentially fries the surface, creating that signature crispy-yet-chewy texture.
Why the air fryer wins here
- Ready in 30 minutes. The same dish takes about 48 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 320°F for 2-3 minutes. Brush the top with a little olive oil before reheating. Full reheat guide for focaccia.
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