Focaccia bakes surprisingly well in the air fryer — pillowy inside, crisp and golden on top, studded with rosemary and sea salt. You'll need a small tin that fits your basket. Here's how.
Key takeaways
Q: How do you make focaccia in an air fryer?
A: Prove a wet dough in an oiled tin, dimple it, top with rosemary and salt, and air fry at 180°C (360°F) for 18–22 minutes.
Q: What gives the dimples?
A: Pressing your fingers into the proved dough, with plenty of olive oil.
The method
Make a wet, olive-oil-rich dough and let it prove until doubled — you can prove it in the air fryer (see our guide). Press it into a small oiled tin, dimple all over with oiled fingers, drizzle with more oil, and scatter with rosemary and flaky salt. Air fry until deeply golden and cooked through.
The recipe
Air Fryer Focaccia
Ingredients
- 300g strong flour, 7g yeast
- 220ml warm water
- 4 tbsp olive oil
- Rosemary, flaky salt
Method
- Mix a wet dough; prove until doubled.
- Press into an oiled tin; dimple all over.
- Drizzle with oil; add rosemary and salt.
- Air fry at 180°C for 18–22 minutes.
Tips
- A wet dough gives the open, pillowy crumb.
- Be generous with oil — it crisps the base.
- Use a tin that fits your basket.
Frequently asked questions
How do you make focaccia in an air fryer?
Prove a wet, oil-rich dough until doubled, press it into a small oiled tin, dimple it, top with rosemary and salt, and air fry at 180°C for 18–22 minutes until golden.
Can you prove the dough in the air fryer?
Yes — if it has a low setting, it makes a good warm spot to prove the dough; see our guide to proofing dough in an air fryer.
Why is my focaccia dense?
Usually under-proving or too little water — focaccia needs a wet dough proved until properly doubled for that light, open crumb.