Cherry Tomato and Olive Focaccia
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Add halved cherry tomatoes and olives to focaccia for a Mediterranean-inspired treat. Draining the tomatoes before adding them prevents a soggy crust. Find the complete recipe and air frying directions here.
Ingredients
- All base focaccia dough ingredients
- 8 to 10 cherry tomatoes, halved
- 8 to 10 pitted olives (kalamata or castelvetrano), halved
- Fresh thyme leaves
- Flaky sea salt
- Extra olive oil
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Steps
- 01Make the base dough, let rise, press into pan, dimple.
- 02Press cherry tomato halves (cut-side up) and olive halves into the dimples.
- 03Scatter with thyme, drizzle with oil, sprinkle with salt.
- 04Ready for the air fryer.
Cut the tomatoes and let them sit on a paper towel for 5 minutes to drain excess juice. Wet tomatoes on top of dough can create a soggy spot. Cut-side up keeps the juices from running into the bread during cooking.
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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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