Genovese Focaccia in Air Fryer. Very easy and super fluffy, here’s how to make focaccia in an air fryer, perfect to serve at the table or on a picnic.
I grew up with Genovese focaccia; we used and still use focaccia and cappuccino for breakfast or as a snack during recess. Filled with cold cuts or tomatoes and tuna to take to the beach, in short, it’s always good.
Focaccia is a leavened bread much loved by everyone, young and old, and it’s delicious in all seasons, even in summer when we don’t really feel like turning on the oven…
But the craving for a soft and tasty focaccia is so strong that we don’t want to give it up, and so, the solution is simple!
Today we make together a delicious and appetizing focaccia in the air fryer. A very fast cooking and without having to increase the temperature in our kitchen, to have ready a high, very soft inside, and super crispy outside focaccia in no time.
Excellent to replace bread and accompany second courses, or filled in a thousand different ways for a fun dinner with friends or to take to the beach and enjoy under the umbrella.
It’s also an idea to serve sliced as an appetizer, aperitif, or buffet at home. Children, then, prefer it for their snack!
The amount of dough we will prepare today is perfect for making two focaccias in the air fryer using a 20 cm pan.
Just make a simple and soft dough worked by hand, with flour, water, salt, oil, and very little fresh yeast, with the addition of a teaspoon of sugar to facilitate leavening.
Allow it to rise for a few hours, then divide it in half and roll it out in the tray or on baking paper.
Another half hour of rest and the focaccia is ready to be poked with fingers and seasoned with oil, salt, and rosemary.
Now all that’s left is to set the cooking time and temperature and bake our focaccia in the air fryer!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 660.35 (Kcal)
- Carbohydrates 108.62 (g) of which sugars 7.70 (g)
- Proteins 19.45 (g)
- Fat 18.06 (g) of which saturated 2.50 (g)of which unsaturated 0.64 (g)
- Fibers 4.17 (g)
- Sodium 1,557.57 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Genovese Focaccia in Air Fryer
- 2 1/2 cups all-purpose flour
- 2 1/2 cups Manitoba flour
- 1 3/4 cups water (lukewarm 70 degrees Fahrenheit)
- 1 teaspoon sugar
- 2 teaspoons fresh yeast (dry 1 teaspoon)
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 3 tablespoons extra virgin olive oil
- 1/4 cup water
- 1 teaspoon salt (level)
Tools
- Air Fryers
- Air Fryer Parchment Papers
- Bowl
Steps
Genovese Focaccia in Air Fryer
In a bowl, we pour the all-purpose flour and the Manitoba, then add the fresh yeast.
(If using fresh or granular yeast, you can dissolve it in half of the lukewarm water 70 degrees Fahrenheit).
Separately, dissolve the sugar in the water, then start adding it gradually to the flours, mixing.
Finally, add the salt and the EVO oil.
Work the dough first in the bowl and then transfer it to the work surface; a few minutes will be enough.
At this point, we put it back into the bowl, cover with plastic wrap, and let it rise until doubled (it may take about 2-3 hours, depending on the room temperature).
My advice is to let it rise in the oven turned off with the light on.
Prepare the brine: in a small bowl, pour the water and add the EVO oil and salt, then mix.
Take the dough, divide it into two or three pieces depending on the size of your air fryer, and spread it on a sheet of baking paper with oiled hands and let it rise again for half an hour. (Covered with a towel).
Pour the brine on top and make the characteristic holes of the focaccia with your fingers.
Transfer the focaccia to a preheated air fryer (preheated 3 minutes before) and cook at 392 degrees Fahrenheit for 15/18 minutes.My advice is to always check since every air fryer has its timing. Then halfway through the cooking, flip it upside down, and finally, for a perfect golden color, put it back face up.
Or in a hot oven at 392 degrees Fahrenheit for 25 minutes.
Serve and enjoy.
Enjoy your meal!
Advice
The focaccia in the air fryer is so good that it disappears quickly!
It’s hard for it to be left over, but if it is, we can keep it well closed in a food bag for two days, or freeze it.
It can also be cooked in a preheated ventilated oven at 374°F for about 20-25 minutes.
We can also flavor with rosemary or other aromatic herbs.
We can add coarse salt grains on the surface.
If you liked this recipe, click on many stars, thank you very much.
I wait for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to Home page
