Air Fryer Recipe
Green Olive and Sun-Dried Tomato Focaccia Bites
These focaccia bites are a delightful combination of crispy crust and savoury filling, perfect for an air fryer. The quick convection of the air fryer ensures a beautifully coloured crust while keeping the filling moist and flavourful.
Ingredients
- 250g strong white bread flour, plus a little extra for shaping
- 5g fast-action dried yeast
- 5g fine sea salt
- 1 tsp caster sugar or honey
- 170ml lukewarm water
- 25ml extra virgin olive oil, plus 1 tbsp for the basket and finishing
- 70g pitted green olives, drained, patted dry and roughly chopped
- 55g sun-dried tomatoes in oil, drained well and finely chopped
- 60g grated mozzarella or diced firm mozzarella, optional
- 1 tsp dried oregano
- ½ tsp garlic granules
- ¼ tsp freshly ground black pepper
- Flaky sea salt, for finishing
Method
- Mix the flour, yeast, salt, and sugar in a bowl, keeping the salt and yeast on opposite sides until you stir them in.
- Add the lukewarm water and 25ml olive oil, then mix to a shaggy dough with no dry flour at the bottom of the bowl.
- Knead on a lightly oiled worktop for 6–8 minutes, or do three rounds of stretch-and-folds in the bowl at 10-minute intervals.
- Cover the bowl and leave the dough to rise for 60–75 minutes, until puffy and roughly doubled.
- Stir together the chopped olives, sun-dried tomatoes, mozzarella if using, oregano, garlic granules, and black pepper for the filling.
- Tip the risen dough onto a lightly floured surface and divide it into 12 pieces of about 35–40g each.
- Flatten one piece into a rough 8cm round, add 1 heaped teaspoon of filling, then pull the edges up and pinch firmly to seal.
- Lightly oil a piece of parchment and arrange six bites on it with space between them.
- Press each one gently with your fingertips to make shallow focaccia dimples, then brush the tops with a little olive oil and sprinkle with flaky salt.
- Rest for 15–20 minutes while you preheat the air fryer to 180°C.
- Lift the parchment with the first batch into the basket, making sure it is weighed down by the dough.
- Air fry at 180°C for 9 minutes, then check the colour. Continue for 2–4 minutes more until deep golden on top and browned underneath.
- Transfer to a rack for at least 5 minutes before serving, then cook the second batch in the same way.
Nutrition
Calories: 250
