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–+ servings
Two rectangular loaves of Air Fryer Sourdough Focaccia, topped with coarse salt and rosemary, rest on a light surface beside a small wooden bowl of salt.

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 minutes
Cook Time 15 minutes
Rising time 12 hours
Total Time 12 hours 45 minutes
Course Bread
Cuisine American, Italian
Servings 10
Calories 229 kcal

Equipment

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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