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This savory Italian flatbread is soft and fluffy on the inside, with a crispy crust flavored with olive oil, and topped with herbs! Perfect to pair with your next meal!
What is best to pair with Focaccia?
Anything and everything! I love pairing Focaccia with soups, salads, pasta or a protein! Try some of these recipes with your Focaccia! Comment below how your family enjoys it!
Tips for success!
Make sure the active yeast you are using is fresh as the bread will not rise while baking if the yeast is old. Once your yeast jar is opened, you have about 6 months before you should toss it out. A good idea is to mark the date you opened the jar so you know when the yeast will expire.
If your dough doesn’t rise, it may be that your home is cold. Preheat the oven at 100 degrees fahrenheit, and place the dough in the oven. Or, you can place a cup of very hot water in the microwave, then place the dough in the bowl next to it and shut the microwave door. That should help the dough to rise properly.
This bread can make a great gift!
I love giving this Focaccia out as a gift! It is definitely one of the more cheaper gifts you can give someone if you are on a tight budget, but it is extra special because it is something special you made with your hands…not to mention DELICIOUS! It would be a perfect house warming gift, gift around the holidays, a Thank you gift, and more! Comment below how you gifted this bread!
If I don’t have an Air Fryer, is there another option I can use to make this recipe?
Yes, if you don’t have an Air Fryer, you can use the same pan, and put in the oven! Follow the recipe instructions as normal, but cook at 325 degrees Fahreheit for 12 minutes (keep an eye on your Focaccia in the oven as every oven cooks differently!).
Ingredients:
Active dry yeast – make sure the yeast you are using is fresh as the bread will not rise while baking if the yeast is old. Once your yeast jar is opened, you have about 6 months before you should toss it out. A good idea is to mark the date you opened the jar so you know when the yeast will expire.
Sugar – I used granulated sugar for this recipe.
Warm water – make sure your water is between 105-115 F degrees. This is ideal for proofing dry yeast. You can use a food thermometer to check your water.
Flour – All-purpose flour works best for this recipe, though you can add some whole wheat flour if you like. Coconut flour and oat flour do not work well.
Kosher salt – kosher salt is great for this recipe; if you don’t have kosher, pink Himalayan salt would work too!
Olive oil – I used extra virgin olive oil.
Salted butter – If you are watching your salt intake, you can opt for unsalted butter. Best to use butter instead of margarine as the butter is fattier.
Minced garlic – I used jarred minced garlic in oil because it’s quick and easy, but you can also press fresh garlic!
Italian Seasoning – Blend of italian herbs for the perfect seasoning!
Add the yeast, sugar, and warm water to a mixing bowl, gently stir, and let sit for 5 minutes. The mixture should become frothy.
Add the flour and 1/2 tablespoon of salt in a large mixing bowl.
Mix the wet ingredients gradually with a wooden or hard rubber spatula. Continue to stir the mixture until a sticky dough forms.
Remove and set aside the dough. Add 4 tablespoons of the olive oil to a bowl, swirl it around to coat the sides, and add the dough to the oil.
Cover the dough and let proof for 4 hours. The dough will double in size.
Using 2 tablespoons of butter, grease the 8/9” pie pan.
On a floured surface, pour your dough out of the bowl. Divide your dough in half. I “eyeball” it, but if you want it exact, you can use a food scale. Pour your 1/2 dough into the pie pan and let it settle. You might need help to fill in the whole pan.
Preheat the air fryer to 340°f Once the dough has settled into the pan, test to see if it is ready by poking the dough once. If the dough springs back fast, the dough needs more time to rest. If the dough maintains the poke, it’s ready.
Using all your fingers, poke the dough, creating dimples.
Melt the remaining butter, salt, and Italian seasoning. Brush a layer onto the dough. Reserve half for the 2nd bread. Add the pan to the air fryer basket and cook at 340°f for 10 minutes. Add garlic to the butter mixture, brush another layer of butter onto the bread and finish cooking for 5 minutes. Every Air Fryer cooks differently so keep an eye on your focaccia.
Repeat steps 7 – 12 in the recipe for your second focaccia bread. Remove and let cool before removing the bread from the pan. Once the pan is cool, remove the loaf, cut it into 2” cubes, some with rounded edges, and enjoy!
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Items I used to make my Focaccia Bread!
As mentioned before, you do not need an Air Fryer for this recipe. However, if you are searching for a new air fryer, this is the one our family has! It works well, is an 8 quart with a great size for our family of 4, and has a viewing window.
This is the pie pan that I used to cook my Foccacia in. It fits perfect in my 8 qt Air Fryer. If you have a different size Air Fryer, you will need to find a different size pan.
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Click below for other delicious recipes from our kitchen!
- Air Fryer Focaccia
- Air Fryer Korean-Style Beef Ribs
- Air Fryer Starbucks Copycat Kale and Mushroom Egg Bites
- Jalapeño Cheddar No Knead Artisan Bread Loaf
- Air Fryer Popcorn
Air Fryer Focaccia
Equipment
- Air Fryer
- Mixing bowl
- 8/9” pie pan Or the best size to fit in your Air Fryer
Ingredients
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons sugar
- 2 1/2 cups water warmed to 110°f
- 5 cups flour
- 1 tablespoon kosher salt divided
- 6 tablespoons olive oil divided
- 6 tablespoons salted butter divided
- 1 tablespoon minced garlic
- 1 tablespoon Italian
Instructions
- Add the yeast, sugar, and warm water to a mixing bowl, gently stir, and let sit for 5 minutes. The mixture should become frothy.
- In a large mixing bowl, add the flour and 1/2 tablespoon of salt.
- With a wooden or hard rubber spatula, mix in the wet ingredients gradually. Continue to stir the mixture until a sticky dough forms.
- Remove and set aside the dough.
- Add 4 tablespoons of the olive oil to a bowl, swirl it around to coat the sides, and add the dough to the oil. Cover the dough and let proof for 4 hours. The dough will double in size.
- Using 2 tablespoons of butter, grease the 8/9” pie pan.
- On a floured surface, pour your dough out of the bowl. Divide your dough in half. I “eye-ball” it, but if you want it exact, you can use a food scale.
- Pour your 1/2 dough into the pie pan and let it settle. You might need help to fill in the whole pan.
- Preheat the air fryer to 340°f
- Once the dough has settled into the pan, test to see if it is ready by poking the dough once. If the dough springs back fast, the dough needs more time to rest. If the dough maintains the poke, it’s ready. Using all of your fingers, poke the dough all over aggressively creating dimples.
- Melt the remaining butter, salt, and Italian seasoning. Brush a layer onto the dough. Reserve half for the 2nd bread.
- Add the pan to the air fryer basket and cook at 340°f for 10 minutes. Add garlic to the butter mixture, brush another layer of butter onto the bread and finish cooking for 5 minutes. Every Air Fryer cooks differently so keep an eye on your focaccia.
- Repeat steps 7 – 12 for your second focaccia bread.
- Remove and let cool before removing the bread from the pan.
- Once the pan is cool, remove the loaf, cut it into 2” cubes, some with rounded edges, and enjoy!
