Bread Story
Some breads are built for sandwiches. Focaccia is built for tearing, dipping and disappearing. Golden, airy and beautifully crisp around the edges, this Italian classic is finished with fragrant rosemary, flaky sea salt and generous glugs of olive oil. Perfect alongside pasta, soups, barbecue food or simply eaten warm straight from the board.
You’ll Need
Serves 6–8
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
325ml warm water
3 tbsp extra virgin olive oil
Topping
2 tbsp extra virgin olive oil
2–3 fresh rosemary sprigs, leaves picked
1 tsp flaky sea salt
Freshly cracked black pepper
Optional but Dangerous
Cherry tomatoes
Black olives
Thinly sliced red onion
Grated Parmesan
Method
Combine the flour, yeast, sugar and sea salt in a large mixing bowl.
Add the warm water and olive oil, then mix until a soft, slightly sticky dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave somewhere warm for 1 hour, or until doubled in size.
Lightly oil a shallow round or rectangular baking tin that fits inside your air fryer.
Press the dough gently into the tin, stretching it into the corners without knocking out too much air.
Cover again and leave to prove for another 30 minutes.
Drizzle over the olive oil, then press your fingertips all over the surface to create the classic focaccia dimples.
Scatter over the rosemary, flaky sea salt and black pepper. Add any optional toppings if using.
Preheat the air fryer to 180°C.
Air fry for 18–22 minutes, until deeply golden with a crisp crust and soft, airy centre.
Leave to cool for 10 minutes before slicing or tearing into generous pieces.