Today we are serving tomato and potato focaccia with liquid dough using an air fryer, another flavor to add to the pizzas with liquid dough besides the olive focaccia and margherita pizza.
Stick to the recipe amounts and use a round baking pan with a diameter of 7-8 inches that fits your air fryer. I have a Cosori with a 5.5-liter capacity and single top resistance, and it makes a pizza that is soft inside and crispy outside. The yeast I used is Paneangeli yeast for short cooking times in air fryers, available in well-stocked supermarkets or on Amazon (click the link), but if unavailable, you can also use instant powder yeast for savory preparations.
You asked if the liquid pizza can be baked in a standard oven on a 10-inch pizza pan (plate pizza for one person). Of course, it can also be baked in a traditional oven, just double or triple the recipe amounts and bake as described.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Air frying
- Cuisine: Italian
Ingredients
- 3/4 cup all-purpose flour (for pizza)
- 6 tbsp water (room temperature)
- 2 tsp milk (can be plant-based)
- 2 tsp olive oil
- 1/2 tsp instant yeast for savory preparations (or Paneangeli for short cooking times in air fryers)
- 1/2 tsp salt
- 1 pinch sugar
- 1 potato (pre-cooked)
- 5 cherry tomatoes
- to taste oregano
- to taste olive oil
Steps
In a small bowl, combine room temperature water, milk, olive oil, salt, and a pinch of sugar. Stir to dissolve the salt and sugar, then add the sifted flour and instant yeast.
Mix the ingredients with a fork until you get a smooth and homogeneous batter-like consistency (see photo below).
Grease a round baking pan of 8-inch diameter with oil, preferably non-stick and suitable for the air fryer. Pour the liquid dough in the center for the pizza base and let it spread over the entire surface of the pan.
Place halved cherry tomatoes and thinly sliced pre-cooked potatoes over the pizza, add a few pinches of salt, a sprinkle of oregano, and a drizzle of olive oil.
Preheat the air fryer to 392°F for 5 minutes. Place the pan in the basket of the air fryer and cook the tomato and potato focaccia at 392°F for 15 minutes.
The yeast I recommend is Paneangeli yeast for short cooking times in air fryers, suitable for rising in the brief cooking period provided by the air fryer. I suggest trying it because it makes a difference.
