Name: Air Fryer Sourdough Focaccia
Prep time: 30 min
Cook time: 15 min
Total time: 765 min
Ingredients: ½ cup active starter; 2 teaspoons kosher salt; 1 ¾ cup water (room temperature); 4 cups bread flour; 3 tablespoons extra-virgin olive oil (divided, plus more for drizzling); Flaky sea salt and fresh Romero

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Air Fryer Sourdough Focaccia is my favorite way to enjoy homemade bread with almost no fuss. Each bite has that perfect contrast of crispy crust and soft, airy crumb, with olive oil seeping into those signature dimples. Fresh rosemary makes it smell amazing, and the flaky salt gives every piece a nice crunch that keeps you reaching for more.

Two rectangular Air Fryer Sourdough Focaccia loaves, topped with rosemary and coarse salt, rest on a textured surface beside a bowl of salt and a bottle of olive oil. — Air Fryer Sourdough Focaccia. Photo Credit: Your Perfect Recipes.

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I make this for weekend brunches, dinner parties, holidays, and anytime I want fresh bread without heating up the whole kitchen. The air fryer gets the crust perfectly crispy way faster than the oven, and that sourdough flavor is just so good. It’s great with soups, salads, or for dipping in olive oil. It keeps at room temperature for up to 5 days or freezes for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A bowl of bread flour with a spoon, surrounded by labeled ingredients—olive oil, kosher salt, water, active starter, and flaky sea salt with rosemary—for making Air Fryer Sourdough Focaccia. — Air Fryer Sourdough Focaccia Ingredients. Photo Credit: Your Perfect Recipes.

How to Make Air Fryer Sourdough Focaccia with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I’ll walk you through making this crispy, golden sourdough focaccia bread recipe in your air fryer with just simple ingredients.

Mix the Dough

In a large mixing bowl, combine the bread flour and salt. Create a well in the center and add the active sourdough starter and water. Drizzle in 2 tablespoons of extra virgin olive oil.

Mix by hand or with a wooden spoon until a shaggy dough forms. You’ll notice it looks rough and uneven at this stage, which is totally fine, so don’t worry.

Rest and Stretch

Cover the dough with a damp kitchen towel and let it rest for 30 minutes. Then, stretch and fold every 30 minutes for the next 2 hours. Just grab one edge of the dough, stretch it upward, and fold it over itself.

Rotate the bowl and repeat 3 more times. This builds strength without kneading and creates that beautiful open crumb.

A bowl of dough for Air Fryer Sourdough Focaccia rests covered on the countertop, surrounded by a sprig of rosemary, a red plate, a bottle of olive oil, and a small bowl of salt. — Cover the dough with a damp towel and rest for 30 minutes, then perform stretch-and-folds every 30 minutes for 2 hours to build strength and create an open crumb.

Let the Dough Rise

After the final fold, cover the bowl and let the sourdough focaccia dough rise at room temperature for 8 to 12 hours, or until doubled in size and bubbly.

I usually start this in the evening and let it rise overnight. You’ll see lots of bubbles on the surface when it’s ready.

Shape and Rise Again

After the first rise, generously oil a square baking pan or two loaf pans that can fit your air fryer basket, with 1 tablespoon of olive oil, or line them with parchment paper. Transfer the dough to the pan and gently stretch it toward the corners.

Don’t force it, just coax it gently. Cover and let it rise for another 3 to 4 hours, until it has a visibly puffy and airy crumb.

Create the Dimples

Drizzle the top of the dough with olive oil. With oiled hands and fingers, press deep dimples all over the surface.

Really push down to create those classic focaccia pockets where the olive oil will pool.

Air Fry Until Golden

Cook in the air fryer at 450°F (230°C) for 12 to 15 minutes, or until the focaccia is golden brown and crisp on top.

Every air fryer runs a bit differently, so check at 12 minutes to see if it needs more time.

Two golden-brown loaves of Air Fryer Sourdough Focaccia rest in metal loaf pans inside an air fryer basket. — Air fry for 12 to 15 minutes until golden and crisp, checking at the 12-minute mark since air fryer temperatures can vary.

Finish and Serve

While still warm, brush with a bit more olive oil, and sprinkle generously with flaked sea salt and fresh herbs like rosemary. The warm bread will absorb the olive oil, and the salt will stick beautifully to the surface, making this focaccia insanely delicious.

Once you’re ready to serve, slice it up and enjoy!

If you’re taking this bread to a potluck, cookout, or game day party, let it cool completely first on a wire rack. Then, wrap it tightly in heavy-duty aluminum foil or place it in an airtight container or a foil pan with a secure lid to keep it from drying out during transport.

Air Fryer Sourdough Focaccia

Air Fryer Sourdough Focaccia is my go-to when I want bakery-quality bread at home without turning on the oven. It's golden and crispy on the outside with a soft, airy inside, and has that classic sourdough tang. I make it for weekend brunches, dinner parties, or with soups and salads because it tastes incredible and the air fryer makes it way faster than baking it in the oven. Fresh rosemary and flaky sea salt on top make every bite perfect. It keeps at room temperature for up to 5 days or freezes for up to 3 months.

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Prep Time 30

Cook Time 15

Rising time 12

Total Time 12 45

Course Bread

Cuisine American, Italian

Servings

Calories 229 kcal

Equipment

Square baking pan or
2 Loaf pan

Ingredients

½ cup active starter
2 teaspoons kosher salt
1 ¾ cup water room temperature
4 cups bread flour
3 tablespoons extra-virgin olive oil divided, plus more for drizzling
Flaky sea salt and fresh Romero

Instructions

In a large bowl, combine the flour and salt. Create a well in the center and add the starter and water. Drizzle in 2 tablespoons of olive oil. Mix by hand or with a spoon until a shaggy dough forms.
½ cup active starter, 2 teaspoons kosher salt, 1 ¾ cup water, 3 tablespoons extra-virgin olive oil, 4 cups bread flour
Cover the dough with a damp towel and let it rest for 30 minutes.
Then, perform a stretch and fold every 30 minutes for the next 2 hours: Grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat 3 more times.
After the final fold, cover the bowl and let the dough rise at room temperature for 8–12 hours, or until doubled in size and bubbly.
Generously oil a 9×13-inch baking pan (that fits in your air fryer basket) with 1 tablespoon of olive oil. Transfer the dough to the pan and gently stretch it toward the corners. Cover and let it rise for another 3–4 hours, until visibly puffy and airy.
Drizzle the top of the dough with olive oil. With oiled fingers, press deep dimples all over the surface.
Bake in the air fryer at 450°F (230°C) for 12-15 minutes, or until the focaccia is golden brown and crisp on top.
While still warm, brush with a bit more olive oil, and sprinkle generously with flaky sea salt and fresh rosemary.
Flaky sea salt and fresh Romero

Notes

I’ve made this air-fried focaccia many times, and here are my best tips for success.

Use active bubbly starter: Your starter should be fed and active with lots of bubbles for the best rise and flavor.

Don’t skip the stretch and folds: They build gluten structure and create that airy, hole-filled crumb you want in focaccia.

Check your pan size: Make sure your baking pan actually fits in your air fryer basket before you start, or use a smaller pan and adjust the rise time.

Press deep dimples: Really push your fingers down to the bottom of the pan so the olive oil pools and creates those crispy, flavorful pockets.

Watch the timing closely: Air fryers vary in temperature accuracy, so check your focaccia at 12 minutes to avoid over-browning.

Store properly: Let it cool completely, then wrap in foil and store in an airtight container at room temperature for up to 5 days or freeze slices for up to 3 months. Thaw completely on the counter or reheat straight from frozen in the air fryer until crisp again.

Nutrition

Calories: 229kcalCarbohydrates: 39gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 468mgPotassium: 50mgFiber: 1gSugar: 0.2gVitamin A: 1IUCalcium: 9mgIron: 0.5mg

Keyword Air Fryer Sourdough Focaccia

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How to Store Leftovers

Store the focaccia in a bread container wrapped in foil at room temperature for up to 5 days. The foil keeps it soft and from drying out while still letting the crust breathe a bit.

For longer storage, wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months in a freezer-safe bag or container.

To reheat, thaw at room temperature for a few hours, then warm it in the air fryer at 350°F for 3 to 5 minutes to crisp up the crust again. You can also reheat slices directly from frozen by adding a couple of extra minutes to the air fryer’s baking time.

What to Serve With Air Fryer Sourdough Focaccia

I love serving this bread with soups like tomato basil or minestrone, where you can tear off pieces to dip. It’s also great with pasta dishes, roasted vegetables, or a big Italian salad. Slice it horizontally for sandwiches loaded with fresh mozzarella, tomatoes, and basil.

For parties and gatherings, serve it as an appetizer with olive oil and balsamic for dipping. It pairs beautifully with hot crab dip, cheese boards, or game day spreads. At summer cookouts, I love it alongside grilled vegetables or garlic butter steak.

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Air Fryer Sourdough Focaccia

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