Ingredients:

  • 250g All-Purpose Flour, plus extra for dusting
  • 2g Instant Dry Yeast
  • 3g Granulated Sugar
  • 5g Fine Sea Salt
  • 180ml Warm Water (105-115°F / 40-46°C)
  • 30ml Extra Virgin Olive Oil, plus more for brushing (for dough)
  • 15ml Extra Virgin Olive Oil (for topping)
  • Flaky Sea Salt, to taste (for topping)
  • 2 sprigs Fresh Rosemary, leaves removed (for topping)

Instructions:

  1. In a large bowl, whisk together the 250g all-purpose flour, 2g instant dry yeast, 3g granulated sugar, and 5g fine sea salt. Add the 180ml warm water and 30ml (2 tablespoons) extra virgin olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 2-3 minutes until it just comes together and is slightly elastic.
  2. Divide the dough into two equal portions. Lightly grease two 8-inch air fryer safe pans (or one if baking sequentially). Transfer each dough portion to a prepared pan, turning to coat. Cover loosely and let rise in a warm place for about 15-20 minutes, or until slightly puffed.
  3. Gently dimple each dough portion with your fingertips. Drizzle each with half of the remaining 15ml (1 tablespoon) extra virgin olive oil, sprinkle with flaky sea salt, and scatter fresh rosemary leaves over the top.
  4. Preheat your air fryer to 350°F (175°C) if recommended by your model. Carefully place one pan with focaccia into the air fryer basket. Air fry for 15-20 minutes, or until golden brown and cooked through. Cooking time may vary depending on your air fryer model. Repeat with the second focaccia if baking sequentially.
  5. Carefully remove the focaccias from the air fryer. Let them cool in their pans for a few minutes before transferring to a wire rack to cool slightly. Slice and serve warm.