Focaccia in the Air Fryer
A full-size focaccia needs a big oven and a heavy sheet pan, but air fryer focaccia gives you the same crisp, olive-oil-rich crust in a small round loaf with only 18 minutes of baking. A wet no-knead dough, deep dimples and plenty of oil do most of the work. This recipe makes one 7-inch focaccia that serves four, and it covers reheating, frozen dough and sandwiches.
- Temperature
- 330°F170 °C
- Total time
- 1:58hrs
- Prep time
- 10min
- Servings
- 4
- Per serving
- 250kcal
Why the air fryer works for focaccia
Focaccia is a high-hydration bread, and its signature crust comes from oil that pools in the dimples and fries the surface while the inside steams. A basket air fryer is surprisingly good at this. The fan pushes hot air over the top of the loaf while the oil-slicked metal pan crisps the bottom, so you get a crackly base and golden peaks without waiting for a big oven to heat. The small chamber also heats up in 3 minutes, which makes focaccia realistic on a weeknight.
The trade-off is size. Most baskets hold a pan of 6 to 7 inches, so this is a small, tall focaccia, closer to a thick pizza base than a sheet-pan slab. A moderate 330 °F is the best setting: hotter, and the top browns before the center is cooked through. If your air fryer runs hot, check for color at 14 minutes and cover the top loosely.
How to make focaccia in the air fryer
Tap a time to start a timer.
- Mix the dough In a large bowl, stir the flour, yeast, kosher salt, warm water and 1 tbsp of the olive oil for about , until no dry flour is left. The dough will be sticky and wet; that is correct. Cover the bowl with a plate or plastic wrap.
- First rise Leave the bowl on the counter for 1 hour, until the dough has roughly doubled and is full of bubbles.
- Shape in the pan Pour 1 tbsp olive oil into a 7-inch round metal cake pan with straight sides and swirl it over the bottom and sides. Tip the dough in, stretch it gently to the edges with oiled fingers and let it rest for , until puffy.
- Dimple and top Press your fingertips straight down into the dough all the way to the pan to make deep dimples. Drizzle with the last 1 tbsp of olive oil, then scatter the rosemary, press in the tomato halves and finish with the flaky salt.
- Bake Preheat the empty air fryer to 330 °F for . Using oven mitts, lower the pan into the basket and bake for , until the top is deep golden and the center feels set. If the top browns faster than the middle, lay a small piece of foil loosely over the pan for the last , crimped to the pan so it cannot lift.
- Cool and slice Lift the pan out and let the focaccia sit for . Slide it onto a rack, so the bottom stays crisp rather than steaming, then cut into wedges.
Times and temperatures
| Focaccia | Temperature | Time |
|---|---|---|
| Fresh dough, 7-inch panRest 30 min in the pan first | 330 °F (170 °C) | 18 min |
| Thick loaf, 6-inch pan | 330 °F (170 °C) | 20 min |
| Frozen dough rolls, risenPress rolls together in the pan | 330 °F (170 °C) | 15–18 min |
| Reheat a slice | 350 °F (180 °C) | 3–4 min |
| Frozen store-bought focacciaNo thawing needed | 350 °F (180 °C) | 5–6 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Use a wet dough. Sticky dough makes an open, airy crumb. If it is too stiff to spread, add a teaspoon of water rather than more flour.
- Dimple firmly. Press your fingers all the way down so the oil collects in pools. Shallow dimples disappear as the loaf bakes.
- Oil the pan well. The oil fries the bottom of the bread, which is where much of the flavor comes from.
What to serve with focaccia
Serve wedges warm with a bowl of marinara or olive oil for dipping, or split a wedge and make a sandwich with sliced tomato, mozzarella and basil. Focaccia is a natural side for lasagna and soups, and leftover pieces can be cubed and toasted into croutons: toss 2 cups of cubes with 1 tbsp oil and air fry at 360 °F for 4 to 5 minutes. For a simple dinner, put a plate of focaccia next to a green salad from the dinner recipes.
Storing and reheating
Wrap cooled focaccia in foil or a zip-top bag and keep it at room temperature for up to 2 days, or slice and freeze it for up to 2 months. To reheat, place slices in the basket at 350 °F for 3 to 4 minutes, or 5 to 6 minutes from frozen. Warm the bread until the center is hot and the crust crackles again. Do not microwave it, as the crust turns chewy.
Variations
- Garlic and parmesan: Stir 2 minced garlic cloves into the topping oil and sprinkle 2 tbsp grated parmesan over the dimples for the last 5 minutes of baking (not vegan or dairy-free).
- Olive and onion: Press ¼ cup sliced olives and a few thin rings of red onion into the dough before the final rest.
- Focaccia pizza: Spread 3 tbsp of pizza sauce and ½ cup shredded mozzarella over the baked focaccia and return it to the basket at 350 °F for 3 minutes. For a regular crust, see pizza in the air fryer.
If it does not turn out right
- The top is pale but the bottom is dark
- The pan is too close to the heating element or too thin. Use a light-colored metal pan, leave at least ½ inch of space around it and lay foil loosely over the top for the last 5 minutes.
- The crumb is dense and gummy
- The dough did not rise long enough, or it was cut too soon. Wait until it doubles in the bowl, let it puff again in the pan and cool the loaf for at least 5 minutes before slicing.
- The focaccia sticks to the pan
- Be generous with the oil. A full tablespoon in the bottom of a 7-inch pan fries the base and releases it cleanly.
Questions and answers
How long do you bake focaccia in the air fryer?
A 7-inch focaccia needs 18 minutes at 330 °F after the dough has risen. A thicker, 6-inch loaf needs about 20 minutes. It is done when the top is deep golden and the center bounces back.
How do you reheat focaccia in the air fryer?
Heat slices at 350 °F for 3 to 4 minutes, until the edges are crisp and the center is warm. A sprinkle of water on the crust before heating revives day-old bread.
Can I make air fryer focaccia with frozen dinner rolls?
Yes. Thaw and rise 6 to 8 frozen dough rolls in an oiled 7-inch pan until they merge, dimple them with oil and bake at 330 °F for 15 to 18 minutes.
Can I make focaccia without yeast?
A quick version uses 1½ cups self-rising flour and 1 cup plain Greek yogurt, pressed into the oiled pan and baked the same way. It is denser than yeast focaccia, but ready in under 30 minutes.
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