Air-Fryer Focaccia That Amazes: Tall, Soft and with a “WOW” effect
Today I take you to the kitchen to prepare a very soft focaccia, one of those tall and pillowy ones that melt in your mouth, but with a modern trick: the air fryer.
The secret is all in the simplicity of the process: you will only need two hours of proofing for the dough to be ready to bake. I made this focaccia for a dinner with my brother, my sister-in-law and, of course, my husband; we finished it in no time!
Do you know the little trick to understand if your focaccia turned out perfectly? Right after it comes out of the fryer, try pressing it: it should spring right back. It must not remain sticky or flat like rubber; if it “bounces” and returns to its original shape, it means the dough has risen and baked to perfection. And I assure you, the spring-back is wonderful!
Your focaccia will amaze you with its incredible taste after just 15 minutes of cooking. It’s the perfect solution for an impromptu aperitif or a tasty dinner without too much thought.
Come along, let’s start baking!
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 2 Hours 25 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Air fryer (air frying)
- Cuisine: Italian
Ingredients for Air-Fryer Focaccia That Amazes: Tall and Soft
For my leavened doughs I always use Caputo’s Nuvola flour; you can comfortably use an all-purpose (type 0) flour.
- 2 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast (or about 7/8 oz fresh yeast (24 g))
- 1 cup water (≈7.8 fl oz)
- 1 tablespoon extra-virgin olive oil
- 3/4 tsp salt
- 1 tsp granulated sugar
Tools for Air-Fryer Focaccia That Amazes: Tall and Soft
For this recipe I used a 7-liter air fryer with a basket of about 20×20 cm (≈8×8 in). If your air fryer is smaller, don’t worry: just divide the dough into two parts and bake them separately to ensure even cooking.
- Air fryers
- 1 Bowl
Steps
First, dissolve the yeast in the water with the teaspoon of sugar and mix well. Add the liquid a little at a time to the flour until all the water is absorbed. When the water is completely absorbed, add the olive oil and then the salt.
Mix well, but remember you should not form a compact dough ball: the dough will remain soft and sticky. Cover and let rest for 20 minutes.
After 20 minutes it’s time to do a round of folds using a spatula: bring the dough from the left to the center, from the right to the center, from the top to the center and finally from the bottom to the center. Once the folds are done, let it rest in a warm place for two hours.
After the proofing time, reshape the dough using a spatula or oiled hands. Pour the dough directly into a pan suitable for the air fryer or onto parchment paper. With well-oiled hands, spread the dough evenly and, if you like, add your favorite fresh herbs on top or some coarse salt.
Place inside the air fryer, previously preheated for 5 minutes to 392°F.Cook at 392°F for 15 minutes. If in the last two minutes you notice the bottom is not yet nicely golden, turn the focaccia over to complete the browning.
I recommend letting it cool for a few minutes and then enjoy it with great satisfaction, just as we did.
See you on the next kitchen adventure. Thanks always for following me, with affection!
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FAQ (Questions & Answers)
Can I bake it in a conventional oven?
If you prefer to use a traditional oven, preheat it to 356°F (static) and bake the focaccia for about 20-25 minutes, placing it in the middle rack until the top is nicely golden.
