Air fryer Foccacia
Ingredients: 
- 200 ml lukewarm water
- 7g pack of dried active yeast
- 250 grams of white flour
- 15 g sugar (optional, for a sweeter dough and more caramelization)
- 9g salt
- 5 tbsp olive oil
- 25 g mushrooms, thinly sliced
- 25 g pepper, thinly sliced
- 2 tablespoons pesto
Instructions:
- Add the lukewarm water and yeast to a large bowl and mix well.
- Add the flour, sugar (if using) and salt to the bowl and mix gently. Mix for 10 minutes to develop gluten. It will be a sticky, wet dough at first, but work until it starts to come together and no more flour sticks to the edge of the bowl. You can also mix it in a stand mixer with the dough hook.
- Grease a mold with 1 tbsp olive oil and add the dough. Cover with a towel and let rise in a warm place until doubled in volume. This should take an hour or two. You could also set your air fryer on the warm-up setting at 110°F for 45 minutes to do this step!
- Once the dough has doubled in size, sprinkle the chopped vegetables on top, along with the 4 tablespoons of olive oil over the dough and a generous pinch of salt on top of the risen dough. Make holes in the focaccia until you have made thick indentations in the dough and the vegetables now stick to the dough.
- Cover again with a towel and let rise again. You want to let it rise until it has doubled in size compared to the original dough.
- Bake for 15 minutes at 170°C.
- Once baked, spoon the pesto over the top and bake for a further 5 minutes at 170°C. Remove and let cool.
Preparation time: 15 minutes
Servings: 2 large pieces
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