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Air Fryer Bread (Rosemary Focaccia-Style)

Air fryer bread that delivers a golden, oil-shimmering focaccia-style flatbread with deep rosemary-filled dimples. Olive oil and flaky salt create a chewy, herbaceous texture in just 20–22 minutes of air frying.
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Prep Time 1 hour 30 minutes
Cook Time 22 minutes
Total Time 1 hour 52 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Bread dough
  • 2 cup all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 0.75 cup warm water
  • 2 tbsp good olive oil (divided)
  • 1 tbsp good olive oil (divided) + extra for dimpling
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp flaky sea salt
  • 1 optional: halved cherry tomatoes or olives pressed in before baking

Equipment

  • 1 sheet pan

Method
 

Mix and knead
  1. In a bowl, mix all-purpose flour, instant yeast, salt, and sugar, then add warm water and 2 tbsp olive oil until a shaggy dough forms.
  2. Knead the dough for 5 minutes, then smooth it into a ball.
Rise
  1. Place the dough in an oiled bowl, cover, and let rise for 1 hour until visibly puffy.
Shape and top
  1. Press the dough into a parchment-lined air fryer basket or a foil tray, spreading it into an even layer.
  2. Drizzle with the remaining olive oil, then use oiled fingers to dimple the dough generously.
  3. Press chopped fresh rosemary into the dimples, sprinkle flaky sea salt, and add cherry tomatoes or olives if using.
Air fry
  1. Air fry at 340°F for 20–22 minutes until the top is golden and sounds hollow when tapped.

Notes

For best focaccia character, use a generous amount of olive oil and dimple aggressively—shallow dimples won’t hold their shape. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm in the air fryer or oven to re-crisp. Freezing is yes (freeze cooled bread up to 2 months) and reheat from frozen. If you want a gluten-light option, substitute a 1:1 gluten-free baking flour blend intended for yeast breads.