AIR FRYER FOCACCIA BREAD

5 from 1 vote

Ingredients

Starter:
2/3 heaping cups Bread flour (100gr)
4 oz + 3 full tbsp +1 tsp Cold water (100gr)
1/4 tsp yeast
1 tsp honey or sugar
Dough:
All the starter
1/4 full cup + 1 full tbsp+ 1 full tsp bread flour (50gr)
2 full tbsp water (20gr) room temp
1/2 heaping tsp salt (5gr)
1 full tbsp EVO oil plus some more to grease your hands when doing stretch and folds
Additional:
Metal Loaf pan 9x5 inches
Parchment paper
EVO oil
Flaky salt
Fresh rosemary

Instructions

The day before, make starter simply by mixing bread flour, cold water, yeast, and honey. Cover and let rest on the countertop (preferably in a warm spot) for about 5-6 hours. Then place in the fridge for the rest of the night.
The day after:
Using a fork or your hands, mix in the cold starter, the rest of the flour, water, and salt.
NO KNEADING required, just mix it a little.
Cover and let rest for 1 hour.
Do 1 stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia tutorial" to see how I do it, it's very simply, I promise). Do this until the dough start to be resistant when pulling. Flip seaside down, shape into a ball and place the dough in the pan covered with parchment paper (make sure to grease the sides with some EVO oil) that are not covered from the parchment paper, so the dough and let rest the dough for 1.5-2 hours in a warm place.
Preheat air fryer at 400°F for 5 minutes. Set air fryer at 380°F, place the Focaccia in it with the parchment paper and bake for 3-4 minutes.
In the meantime, grease your hands and drizzle some extra virgin olive oil on the dough and dimple (make the "holes" with the tip of your fingers). Sprinkle some flaky salt.
Take it out, add the rosemary (trying to insert in the dimples) and bake for 2 minutes. Flip the Focaccia upside-down and finish baking for an additional 3-5 minutes or until golden and crispy on both sides (it depends on your preference, some like it fully golden and crispy, some want it slightly crispy). Take it out and place it on an oven rack. Let cool 5-10 minutes and then serve!

Notes

Some of the rosemary will fall when you will flip it, just add some more when you take it out.
Store focaccia in a ziplock back for up to 4 days in the fridge (just warm it up in the microwave or air fryer if you'd like it crispy). Or you could freeze it (which is what we usually do as it stays fresher).