Rosemary and Sea Salt Focaccia
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Top basic focaccia dough with fresh rosemary and flaky sea salt for an aromatic and flavorful bread. The fresh herbs become almost crispy as they cook. The full recipe, with air frying instructions, is right here.
Ingredients
- All base focaccia dough ingredients
- 2 tablespoons fresh rosemary leaves (stripped from about 3 sprigs)
- Generous flaky sea salt
- Extra olive oil for drizzling
Season it upPairs with Rosemary Garlic, Herbs de Provence, Simple Salt & Pepper, and 2 moreSee all seasonings →
Steps
- 01Make the base dough, let rise, press into pan, dimple.
- 02Press rosemary leaves into the dimples and across the surface.
- 03Drizzle generously with olive oil. Sprinkle with flaky salt.
- 04Ready for the air fryer.
Fresh rosemary only. Dried rosemary on focaccia turns into tiny sharp sticks that poke your mouth. Fresh leaves soften during baking and become almost crispy-fried from the olive oil pooling around them.
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How to Air Fry It
- 01Preheat the air fryer to 375°F.
- 02Prepare a small batch of high-hydration dough and let it proof in a greased, air-fryer-safe pan.
- 03Drizzle generously with olive oil and use your fingers to press deep dimples into the dough.
- 04Sprinkle with coarse salt, rosemary, or your favorite herbs.
- 05Place the pan in the basket and cook for 15-16 minutes until deep golden brown.
- 06Carefully remove the pan and let the bread rest for 10 minutes.
- 07Slice into squares and serve warm.
Lightly spray the basket or tray before cooking.
Recipe Notes
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