Focaccia Bread


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! 

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