Imagine Focaccia from-scratch baked in under 15-minutes in the Ninja Foodi.
You can have focaccia with its light salty crust and airy crumb right at your fingertips.
We could always find focaccia straight out of the oven when we lived back in Italy. Actually, we lived in Liguria where it originated. I loved how easy it was to always find it fresh at the local bakery or I should say Focacceria. Everyone needs to experience this Italian treat at home without the jetlag. Focaccia in the Ninja Foodi is from-scratch with a crisp crust, tender and airy crumb. Even better this focaccia is done in under an hour … half of that time is just proofing. So, now I’m excited to share my recipe with you.
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Ingredients
The focaccia ingredients are very easy to get or they may be in your cupboard right now.
- 1 tablespoon active dry yeast
- ¾ cup warm water at 95 degrees F.
- 1 teaspoon cane sugar
- 1 teaspoon salt
- 6 tablespoons olive oil (Sautéing and baking type), divided
- 1 ¾ cup all-purpose unbleached flour
- 1 tablespoon dry Italian seasoning
- 1 cup Parmiggiano cheese freshly grated
Scroll down to the recipe card for quantities.
Instructions
1.
Pour 2 tablespoons of olive oil into an 8-inch cake pan. Set aside.
2.
Combine active dry yeast, warm water, and cane sugar in a large mixing bowl. Set aside to allow the yeast to activate and foam up for 4 to 5 minutes.
NOTE: Click here for the information about water temperature and yeast in the Instructions & Tips… of our from-scratch Garlic Knots recipe.
3.
Once the yeast is foaming up, add the salt, olive oil, unbleached all-purpose flour, Italian seasoning, and freshly grated Parmigiano cheese. Mix well.
NOTE: I like to mix by hand so I am sure I don’t overmix. I use my Danish dough hook to mix, but a spatula or wooden spoon will work as well. It will be a thick dough. You can definitely use a stand-up mixer but I wouldn’t recommend a hand mixer.
4.
Once the dough is almost mixed, you have a little bit of flour left. I knead the dough with my hands for 3 to 4 minutes or until all the flour is incorporated into the dough. Don’t be tempted to add extra flour.
5.
Place the smooth dough ball into the prepared cake pan. Coat the dough with the oil. With the extra, oil the sides of the pan.
Proofing and Baking in the Ninja Foodi
6.
In the Ninja Foodi cooking pot, pour ⅓ cup of water.
7.
Put the cake pan on the bottom layer of the Deluxe Reversible Rack into the cooking pot.
8.
Use the AIR FRYER / STOVETOP MODE and select the PROOF Function.
9.
Set the temperature to 95 degrees F. and the time to 30 minutes.
10.
After 30 minutes, press the dough down and create little finger wells. Pour the remaining 1 tablespoon of olive oil on top.
11.
Select STEAMCRISP MODE and the STEAM & CRISP Function. Set the temperature to 325 degrees F. Set the time for 10 minutes. Once it is cooked, the temperature is 190 degrees F.
12.
Carefully take the focaccia pan out of the Ninja Foodi. Using a knife, release the edge of the focaccia from the pan. Allow cooling for 4 to 5 minutes, until you are able to manipulate the pan with your hands.
13.
Place on a cooling rack and cool.
14.
Serve and Enjoy!
Substitutions
The all-purpose unbleached flour can be simply changed to all-purpose. Also, you can substitute cane sugar with granulated sugar. And if you are unable to get Parmiggiano cheese, you can use parmesan or another hard cheese.
Variations
- Spicy – Francesca loves tweaking this recipe with a pinch of red chili pepper flakes. She calls it her “Fire-Focaccia”.
- Loaded – In Italy you will find focaccia loaded with all sorts of toppings like adding sun-dried tomatoes with olive slices. Just add them before you cook and top with coarsely grated Parmigiano cheese once it comes out of the Foodi.
- Kid-friendly – Get them to help with the dough. If Italian seasoning is a bridge too far for them, omit it.
Focaccia is great all by itself or as an appetizer. We love it as part of a charcuterie board. Enjoy it with spinach dip, there are so many options …
Equipment
- Ninja Foodi XL 14-1
- Cake pan (8-inch cake pan)
- Mixing bowls
- Danish dough hook (Optional)
Storage
The leftovers will keep in an air-tight container for a day and in the fridge for 3 to 4 days. We make focaccia quite often and enjoy the next day for a light breakfast or lunch. Just warm it up in the toaster or back in the air fryer at 300 degrees F. for 2-3 minutes.
Focaccia goes excellent with …
Crispy Smoked Chicken Wings You made Focaccia, now lets have a PARTY!!! The wings are crispy, tender, and can be serverd as is or with your favorite sauce.
Smoked Pork Butt It is tender, flavorful, and easier than you can imagine to cook. Yes, it’s a “Low & Slow” and worth it becasue you can shred the pork with 2 forks.
Smoked Chicken Drumsticks another “Low & Slow”, with every bite tender and juicy. The skin is light & crispy. Yum!
Smoked Sirloin Tip Roast Just marinate it overnight for a meaty, tender, and juicy roast. The recipe changes that inexpensive roast into a meal to remember.
Top Tip
I use olive oil (sautéing and baking type) because it gives the crust of the focaccia and the crumb the texture we love. You can use a different one or type, however, it will impact the final flavor and texture.
How did you enjoy your Focaccia … as is, sandwich, or something unique?
Tell us below.
Focaccia in the Ninja Foodi
Equipment
- Ninja Foodi XL 14-1
- Cake pan (8-inch cake pan)
- Mixing Bowls
- Danish Dough Hook (Optional)
Ingredients
- 1 tablespoon active dry yeast
- ¾ cup warm water (95 – 100 degrees F.)
- 1 teaspoon cane sugar
- 1 teaspoon salt
- 6 tablespoons olive oil (Sautéing and baking type)
- 1 ¾ cup all-purpose unbleached flour
- 1 tablespoon dry Italian seasoning
- 1 cup Parmiggiano cheese freshly grated
Instructions
- Pour 2 tablespoons of olive oil into an 8-inch cake pan. Set aside.
- Combine active dry yeast, warm water, and cane sugar in a large mixing bowl. Set aside to allow the yeast to activate and foam up for 4 to 5 minutes.
- Once the yeast is foaming up, add the salt, olive oil, unbleached all-purpose flour, Italian seasoning, and freshly grated Parmigiano cheese. Mix well.
- Once the dough is almost mixed, you have a little bit of flour left. I knead the dough with my hands for 3 to 4 minutes or until all the flour is incorporated into the dough. Don’t be tempted to add extra flour.
- Place the smooth dough into the prepared cake pan. Coat the dough with the oil. With the extra, oil the sides of the pan.
- In the Ninja Foodi cooking pot, pour ⅓ cup of water.
- Put the cake pan on the bottom layer of the Deluxe Reversible Rack into the cooking pot.
- Use the AIR FRYER / STOVETOP MODE and select the PROOF Function.
- Set the temperature to 95 degrees F. and the time to 30 minutes.
- After 30 minutes, press the dough down creating little finger wells. Pour the remaining 1 tablespoon of olive oil on top.
- Select STEAMCRISP MODE and the STEAM & CRISP Function. Set the temperature to 325 degrees F. Set the time for 10 minutes. Once it is cooked, the temperature is 190 degrees F.
- Carefully take the focaccia pan out of the Ninja Foodi. Using a knife, release the edge of the focaccia from the pan. Allow cooling for 4 to 5 minutes, until you are able to manipulate the pan with your hands.
- Place on a cooling rack and cool.
- Serve and Enjoy!
FAQS
The best French fries you ever had. This was our first impression when we tasted focaccia in Italy. Even better it was bread. You get the crispy crust like a fry, and the crumb is also moist and tender. Then you get the hint of salt on your palate.
Yes. All you need to do is cook the focaccia for only 9 minutes. It will have a lighter color and is ideal for a sandwich or as a side with soup.
Easy, just wait a bit longer on the cooking time. Around the 12 – 13 minute mark for that strong golden color and extra crispiness.
This is freaking amazing. I had no clue that you could make bread in the ninja foodi! I can’t wait to try this out.