Air Fryer Focaccia Bread
- Recipe by Adrian Martin -
INGREDIENTS
For the bread mix
600g of Odlums strong flour plus extra for dusting
One sachet of yeast
Two pinches of salt
Two pinches of sugar
400ml of lukewarm water
To serve
Fresh thyme chopped
Fresh chives chopped
Two bulbs of garlic pealed
Good quality olive oil
Honey
METHOD
Start in your stand mixer bowl with all the dry ingredients of the bread mix. Then add in the water and mix well with the dough hook attachment in your stand mixer for 10 minutes.
Once nicely kneaded, roll the dough in some olive oil and cover with cling film and leave to prove for an hour. Once proved and doubled in size, knock back the dough by knocking all the air out. Split the dough in half and oil your air fryer tins.
Place the dough into the two separate tins, move it around the olive oil and then with your fingertips push it flat into the tins. Cover with a tea towel for a further 30 minutes to prove. Now cut the confit garlic in half and stuff it into each focaccia with a good sprinkling of the herbs. Season with sea salt and then bake in your air fryer at 210C for 10 minutes and then 160C for a further 10-15 minutes. Drizzle with some honey to finish and enjoy.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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