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Crispy focaccia with rosemary and coarse sea salt from the air fryer

Focaccia Bread with Rosemary and Coarse Sea Salt in the Airfryer

5 fra 8 stemmer
With this method you get a wonderful bread with a lovely aroma of rosemary and a crunchy edge from the sea salt.
Servings 4 servings
Prep Time 15 minutes
Cook Time 20 minutes
Rising time 1 hour 25 minutes
Total Time 2 hours

Equipment

  • 1 Air fryer
  • 1 Bowl
  • 1 Parchment paper

Ingredients

  •  
    400 g wheat flour
  •  
    300 ml lukewarm water
  •  
    1 bag dry yeast
  •  
    2 tsp sugar
  •  
    2 tsp coarse sea salt
  •  
    2 tbsp olive oil
  • rosmarin ikonet1 bunch fresh rosemary
  • 1 tsp coarse sea salt for topping
  • 1 tbsp olive oil for brushing
US Customary - US Customary

Instructions

  • Prepare the Dough:
    In a large bowl, dissolve 1 bag dry yeast (approx. 7 g) and 2 tsp sugar in 300 ml lukewarm water.
    Let it sit for 5 minutes, until it foams.
    Add 400 g wheat flour, 2 tsp coarse sea salt and 2 tbsp olive oil.
    Knead the dough well until it is smooth and elastic.
    En sammenhængende focacciadej æltes i en stor keramisk skål
  • Let the Dough Rise:
    Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has roughly doubled in size.
    Den ene dej hæver under et fugtigt klæde i en keramisk skål
  • Prepare the Airfryer:
    Cut a piece of baking paper to fit the bottom of the airfryer basket.
    After rising: place the dough on the baking paper and press it out into a flat square or circle that fits the basket. Cover it with a cloth and let it rise again in a warm place for 20-30 minutes, until it has clearly risen and is light and airy.
    Den luftige focacciadej efterhæver på bagepapir i min airfryer
  • Add Toppings:
    Brush the dough with 1 tbsp olive oil and press deep dimples all over the surface with your fingertips.
    Strip the needles from 1 bunch fresh rosemary, press them lightly into the dough and sprinkle with 1 tsp coarse sea salt.
    Focacciadej med fordybninger, rosmarin og groft havsalt
  • Bake the Bread:
    Preheat the airfryer to 200 °C.
    (Preprogram, or let it run for a couple of minutes before cooking.)
    Lift the dough on its baking paper into the hot basket and bake the focaccia at 200 °C for 15-20 minutes, until it is golden and crisp and the bottom sounds hollow when you tap it.
    Start the online kitchen timer here
    Focaccia bages ved 200 grader i min airfryer
  • Serving:
    Let the bread cool a little before cutting it into pieces and serving.
    Det afkølede focacciabrød skæres i stykker før servering

Notes

- Adjust the baking time depending on your airfryer model and how crisp you want it.

Nutrition

Calories: 470kcalCarbohydrates: 79.5gProtein: 11.1gFat: 11.4gSaturated fat: 1.6gSodium: 1463mgFiber: 3.5gSugar: 2.3g
Author: Morten Jensen
Calories: 470kcal
Cost: 6
Course: Baking, Side Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: Side Dish, Snack
Shelf life: Store in an airtight bag at room temperature for up to 2-3 days.
Reheating: Reheat the bread in the airfryer at 160 °C for 2-3 minutes so it turns crispy again.
Freezing: Can be frozen for up to 3 months; reheat directly in the airfryer without thawing.
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