ULTRA SOFT FOCACCIA IN AIR FRYER Today I will explain how to prepare an ultra-soft white focaccia, perfect to eat just like that or to fill with cold cuts and cheeses, but the most intriguing thing is that I will explain how to cook it in an air fryer, significantly reducing time and costs! Before having the air fryer, I thought it was a not very useful appliance, a replica of the oven but smaller in size, and that it would never come in handy in the kitchen, but I was very wrong… Since I got it, I have drastically reduced the number of times I turn on the traditional oven, saving a lot in cooking time and consequently lightening the electricity bill as much as possible. But now, follow me in the kitchen, I will explain how to prepare the ultra-soft focaccia in an air fryer!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for an ultra-soft focaccia in air fryer for 6 people
- 2 1/2 cups all-purpose flour
- 1 cup water (at room temperature)
- 1 1/2 tsp salt
- 1 1/2 tsp fresh compressed yeast
Useful tools to prepare ultra-soft focaccia in air fryer
- 1 Stand Mixer
- 1 Oil Sprayer
- 1 Air Fryer Pan
Preparation of ultra-soft focaccia in air fryer
As you can see in the video, the steps to prepare this focaccia are few, but they must be executed carefully to ensure an excellent result. The folding phase is fundamental, through which we strengthen the gluten mesh and ensure a soft and airy dough. Follow me in the kitchen and I’ll show you how to do it!
In the mixer bowl, put the flour, crumbled yeast, and water, and start kneading (I started with the hook but due to the small amount, I preferred to continue with the beater, which is more suitable for highly hydrated doughs).
First, knead at the lowest speed for about 1 minute, then set to high speed and let the mixer run for about 5 minutes. You will notice that the dough starts to make filaments, which is a good sign and indicates that the gluten mesh is forming. Now, stop the machine and let the dough rest for about 5 minutes, then resume at high speed.
When we resume kneading, we will notice that the mixture is already smoother, and we continue at high speed until the dough is completely detached from the sides of the bowl, leaving it clean. At this point, the dough is kneaded and we can move on to the folds. Note: to reach this point, two 5-minute rests may be necessary, adjust visually based on how your dough appears.
Transfer the dough to the work surface, lightly oil your hands, and start folding as you see in the video, lifting the dough with your fingers and folding it back on itself. Let rest for 5 minutes and then do another round of folds.
Transfer the dough into an oiled bowl, cover well, and let it rest in a warm place for about 2 hours. After this time, transfer our focaccia dough to a lightly oiled pan, cover again, and let it rest for about an hour.
Now prepare an emulsion of equal parts water and oil in a glass, wet your fingertips, and gently press the focaccia creating indentations where the emulsion will deposit. You can also brush the focaccia if you like.
If your model requires it, preheat the air fryer and cook the focaccia at 320°F/340°F for about 15 minutes or until you see it well browned on the surface. Times may vary depending on your appliance model.
Here is your ultra-soft focaccia in the air fryer ready to be served, you can enjoy it just like that or open it up and stuff it according to your tastes!
An extra tip:
* You can vary the flours according to your tastes, it is also delicious with a mix of all-purpose flour and semolina or with less refined flours;
* The ultra-soft focaccia in the air fryer keeps well for about 1/2 days if well covered, then it loses softness;
* This recipe contains affiliate links.
