Breads
Tomato Rosemary Focaccia
Tomato Rosemary Focaccia
This Tomato, Rosemary & Sea Salt Focaccia is surprisingly easy to make and baked entirely in the air fryer! no oven, no fuss. Soft and fluffy inside with golden, crisp edges, it’s a simple, impressive bread that looks fancy but comes together effortlessly.
Ingredients
- 700g strong bread flour
- 490–500ml warm water
- 2 tsp instant yeast
- 1½ tsp salt
- 2 tbsp olive oil + extra for drizzling
- 200–250g cherry tomatoes, halved
- 2–3 tbsp fresh rosemary, finely chopped (plus extra sprigs)
- Flaky sea salt, to finish
Preparation
Make the Dough
- In a large bowl, mix the flour, salt, and instant yeast.
- Gradually add the warm water and olive oil, stirring until a sticky dough forms.
- Stretch & Fold
- Wet your hands.
- Grab one side of the dough, stretch it upward, and fold it over itself.
- Rotate the bowl and repeat several times.
- Cover and prove for 3 hours, performing 2–3 sets of stretch & folds during the first 1–2 hours to build structure.
Second Rise
- Drizzle olive oil into one zone of the Tri-Zone Air Fryer basket.
- Gently stretch the dough to fit the basket.
- Leave to prove for 1 hour, allowing it to relax and take shape.
- Dimple the dough by pressing your fingertips gently across the surface.
Toppings
- Press the cherry tomato halves gently into the dimples.
- Scatter over the chopped rosemary and add a few whole sprigs for aroma.
- Drizzle generously with olive oil and finish with a pinch of flaky sea salt.
Cook
- Air fry at 200°C for 15–18 minutes, until golden, risen, and cooked through.
- For extra crisp edges, finish with 2–3 minutes on max crisp.
