Focaccia Pizza in an Air Fryer
We make a huge amount of sourdough focaccia pizza in our bakery, which normally takes 24 hours. However, this simplified version takes only 2 hours and still results in a beautifully big, fluffy focaccia pizza!
Takes
Serves 2
Ingredients
- 250 g white flour
- 200 ml warm water
- 7 g dried active yeast
- 15 g sugar (optional for a sweeter dough and more caramelisation)
- 9 g salt
- 5 tbsp olive oil
- 50 g veg toppings (mushroom, pepper and olives work great!)
Instructions
- Prepare the Dough:In a large bowl, combine the lukewarm water and yeast, stirring until well mixed. Add the flour, sugar (if using), and salt. Carefully bring the mixture together in the bowl. Knead for about 10 minutes to develop gluten. The dough will start off sticky and wet but will come together after working it for 10 minutes, becoming similar to sticky chewing gum. Alternatively, you can use a stand mixer with the dough hook on medium speed for 6-8 minutes
- First Proofing:Grease a 1lb loaf tin with 1 tbsp of olive oil, then add the dough to the tin. Cover with a towel to retain moisture and leave the dough in a warm spot to proof until it doubles in size—this should take 1-2 hours, depending on the room temperature. If using an air fryer, you can proof the dough on the "reheat" setting at 49°C for 45 minutes until it doubles or even triples in size.
- Prepare the Toppings:Thinly slice the vegetables you're using as toppings.
- Top and Dimple the Dough:Once the dough has doubled in size, sprinkle the prepared vegetables over the dough, followed by 4 tbsp of olive oil and a generous pinch of salt. Coat your fingers with a little oil to prevent sticking, and begin to "play the focaccia piano" by dimpling the dough. The vegetables should press into the dough as you create thick indents.
- Second Proofing:Cover the dough with a towel and allow it to proof a second time until it doubles in size again. Alternatively, you can speed up the process by proofing in the air fryer on the "reheat" setting at 49°C for 20 minutes.
- Bake the Focaccia:Lightly grease your fingers with some oil, then add 1 tbsp of olive oil to the dough. Dimple the dough again and sprinkle with a pinch of salt. Preheat the air fryer to 170°C and bake the focaccia for 15 minutes.
- Add the Pesto:Remove the focaccia from the air fryer, spoon over 2 tbsp of pesto, and bake for a further 5 minutes at 170°C. Take out and leave to cool before serving.
