Potato focaccia in the air fryer
Airy Italian focaccia topped with paper-thin potato slices, fresh rosemary and crunchy sea salt. Baked in the air fryer in under half an hour after proving — perfect as a side dish or a light lunch.
Equipment
- 1 Air fryer
- 1 Røreskaal
- 1 Mandolin eller skarp kniv
- 1 Bagepapir (til airfryer)
- 1 Brush
Ingredients
Dough
- 250 g plain flour
- 0.5 tsp dried yeast
1 tsp salt- 150 ml lukewarm water
- 2 tbsp olive oil
Topping
- 300 g potatoes Firm, e.g. Charlotte or Désirée
- 3 tbsp olive oil For brushing
- 2 tbsp fresh rosemary Chopped
- 1 tsp sea salt Flaky salt
- 0.5 tsp black pepper Freshly ground
Instructions
Preparation
- Mix 250 g plain flour, 0.5 tsp dried yeast and 1 tsp salt in a large bowl. Add 150 ml lukewarm water and 2 tbsp olive oil, and knead the dough for 5 minutes, until it is smooth and comes away from the side of the bowl.
- Cover the bowl with a tea towel or cling film, and leave the dough to prove at room temperature for 60 minutes, until it has doubled in size.
- Slice 300 g potatoes into very thin slices of 1–2 mm with a mandoline or a sharp knife. Place the slices in cold water for 10 minutes to remove the starch, and pat them thoroughly dry with kitchen paper.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Shape the dough on a piece of baking paper that fits the air fryer basket (approx. 20x15 cm). Press a fingertip pattern into the surface, so the focaccia gets its characteristic texture. Leave the dough to prove again for 15 minutes.
- Arrange the potato slices overlapping on the dough in a tight pattern. Brush with 2 tbsp of the 3 tbsp olive oil, and sprinkle with 2 tbsp fresh rosemary, 1 tsp sea salt and 0.5 tsp black pepper.
- Lift the baking paper with the focaccia into the air fryer basket, and bake at 180 °C for 18–20 minutes, until the focaccia is golden and the potatoes are crisp at the edges. Check halfway through, and lower the temperature to 170 °C for the last few minutes if the potatoes are colouring too quickly.
Serving
- Carefully take out the focaccia, and brush with the last tablespoon of olive oil while it is still warm. Leave to rest for 5 minutes, cut into squares, and serve immediately.
Notes
Tips for the perfect result:
Slice the potatoes as thinly as possible — ideally with a mandoline. This ensures they turn crisp in the same time it takes the focaccia to bake. Leaving the slices to soak in cold water stops them sticking together and browning unevenly. Variation:
Add grated parmesan, toasted pine nuts or caramelised onions for extra flavour. You can also swap the rosemary for fresh thyme or sage for a different herb profile. Serving:
Serve as a side dish with soup, salad or grilled meat. It also makes a lovely light lunch with a good olive oil and a little balsamic for dipping. Portion size:
If your air fryer is small, divide the dough in two and bake the focaccia in two batches.
Slice the potatoes as thinly as possible — ideally with a mandoline. This ensures they turn crisp in the same time it takes the focaccia to bake. Leaving the slices to soak in cold water stops them sticking together and browning unevenly. Variation:
Add grated parmesan, toasted pine nuts or caramelised onions for extra flavour. You can also swap the rosemary for fresh thyme or sage for a different herb profile. Serving:
Serve as a side dish with soup, salad or grilled meat. It also makes a lovely light lunch with a good olive oil and a little balsamic for dipping. Portion size:
If your air fryer is small, divide the dough in two and bake the focaccia in two batches.
Nutrition
Calories: 380kcalCarbohydrates: 55gProtein: 8gFat: 13gSaturated fat: 2gPolyunsaturated fat: 1.5gMonounsaturated fat: 9gSodium: 680mgPotassium: 380mgFiber: 3gSugar: 1gVitamin A: 80IUVitamin C: 12mgCalcium: 25mgIron: 2mgNet carbohydrates: 52g
