Serves 1
Directions
- 1Add the yeast into one side of the flour and the fine salt into the other side then mix to distribute all the powders.
- 2Make a well in the middle of the flour.
- 3Mix 1 tbsp oil and about 400ml lukewarm water and then add it gradually to the flour until you have a very wet and sticky dough.
- 4Stir well with a wooden spoon then cover and leave to rise and bubble up at room temp until it’s tripled in size and jiggly!
- 5Tip the dough into the tin/paper lined basket with oiled hands, and stretch out to a large square or rectangle to roughly fit inside the tin.
- 6Brush over or rub over some more olive oil.
- 7Half the dough if you have two smaller drawers and lay into the basket, lined with paper with olive oil and scattered with polenta if you like.
- 8If you have a big fryer just do one large.
- 9Cover with a tea towel or oiled cling and leave to prove for about another hour or so (or slowly in the fridge overnight) until really puffy and risen and jelly like and wobbly.
- 10When the dough is ready, Preheat the air fryer to 180.
- 11Mix 2 tbsp olive oil and 1 tbsp water and brush this over the dough.
- 12Using your fingers, push into the dough so you can feel the bottom of the tin/basket to give you the distinctive focaccia appearance.
- 13Sprinkle over some flaky sea salt, stuff in extras if you like.
- 14Bake for about 15-20 mins for smaller ones or 25 ish for large until fully cooked and as dark as you like deep golden and crispy.
- 15As soon as you get the bread out, drench when hot with more oil and water emulsion, about 1.5tbsp oil with with 2 tbs water, whisk and liberally brush all over.
Ingredients
- 500 g very strong white bread flour
- 7 g dried fast action yeast or time saver yeast
- 10 g sea salt
- 3 tbsp olive oil
- 4 tbsp olive oil
- 1 tsp flaky sea salt for topping
- 2 tsp flaky sea salt for topping
- Polenta or semolina for the tin
- Garlic cloves
- rosemary sprigs
- olives
- 400 ml lukewarm water
- 2 tbsp olive oil
- 1 tbsp water
- 1.5 tbsp oil
- 2 tbs water
Equipment
air fryertinpaper lined basketwooden spoontea towelcling filmbasket
Tips
- Mix yeast into one side of the flour and fine salt into the other side before mixing to distribute powders.
- Use oiled hands when tipping the dough into the tin/basket to stretch it out.
- If you have two smaller drawers, half the dough. If you have a big fryer, do one large focaccia.
- Proof the dough slowly in the fridge overnight for a really puffy and risen result.
- For the distinctive focaccia appearance, push into the dough with your fingers until you can feel the bottom of the tin/basket.
- Drench the hot bread with more oil and water emulsion as soon as it comes out of the air fryer.
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