2 ½ cups warm water
2 ¼ tsp yeast
1 tbsp sugar
5 cups AP flour
4 tsp salt
6 tbsp olive oil
½ bunch rosemary, picked Maldon salt for sprinkling
Add the yeast and sugar to the warm water and allow to sit for at least 10 minutes, or until frothy. In a separate bowl, combine the flour and salt and mix well to combine. When frothed, add the yeast, sugar and water mixture to the dry bowl and mix to form a shaggy dough. Add half of the olive oil to a new bowl, then transfer the shaggy bowl and coat in the oil. Allow to proof at room temperature for at least 2 hours or until doubled in size(or for better flavor, leave to proof slowly overnight in the fridge). Next, fold the dough over itself a few times. Add more of the olive oil to the 6.5qt nonstick cooking pot that comes with your Air-Fryer, then add the dough and allow to proof at room temperature for another 1 ½ hours, or until doubled again. When proofed, create dimples in the dough with your fingers, then add more olive oil, the rosemary, and some coarse Maldon salt. Set your KitchenHQ 7-in-1 Air Fryer to: BAKE 425 degrees for 22 minutes. When ready, add the cooking pot with the dough and bake for the preset time. Remove, allow to cool slightly then enjoy!
on the focaccia bread can you use pre made dough?