Focaccia with Zucchini and Cherry Tomatoes

By: Coco Morante

Focaccia with Zucchini and Cherry Tomatoes
cuisine icon Cuisine
Italian
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Instant Vortex Air Fryer
cuisine icon Notes
["If you are using a basket- style air fryer (6-quart size), use an 8-inch round metal cake pan. For a toaster oven–style air fryer, use an 8-inch round or square cake pan, or a quarter sheet pan if you prefer a thinner focaccia. For a winter variation, top the focaccia with 1 tablespoon olive oil as directed, then add a layer of thinly sliced yellow potatoes (I use 4 petite ones with the thinnest setting on my mandoline), 1 teaspoon chopped fresh rosemary, 1/4 teaspoon flaky salt, and a few grinds of black pepper, then drizzle with the remaining 1 tablespoon olive oil."]
cuisine icon Keywords
15-30 min, 4-6 servings, air fry, air fryer, bake, bread, breakfast, cook 20 min, cups, easy, extra-virgin olive oil, flaky sea salt freshly ground black pepper, flour, halved cherry or grape tomatoes, herbs and spices, instant vortex air fryer, instant yeast, italian, kosher salt, leaves from 1 oregano or thyme sprig, plus 2 tablespoons water, prep 10 min, sliced zucchini, tomatoes

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4-6 Servings
Ingredients
  • 2 cups cups
  • 1 tsp instant yeast
  • 1 tsp kosher salt
  • 3/4 cup plus 2 tablespoons water
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup halved cherry or grape tomatoes
  • 1/2 cup sliced zucchini
  • Leaves from 1 oregano or thyme sprig
  • 1/4 tsp flaky sea salt Freshly ground black pepper
Instructions
  • In a mixing bowl, stir together the flour, yeast, and salt. Add the water and olive oil. Use a spoon or a dough whisk to mix everything together into a fairly wet, shaggy dough. Cover the bowl tightly with a reusable lid or plastic wrap, thenrefrigerate for 12 to 24 hours.
  • When ready to bake, spread1 tbspof the olive oil in an 8-inch metal baking pan (see note) or in a quarter sheet pan if you’d like a thinner, crispier focaccia. Get a little olive oil on your fingers, then use your fingertips to spread out the focaccia dough in the pan, stretching the dough all the way to the edges of the pan. You may need to let the dough rest for a few minutes in between stretches until it yields and conforms to the pan.
  • Preheat the air fryer on BAKE at 360°F and set the cooking time for 20 minutes.
  • Use your fingertips to poke dimples all over the dough. Top the dough with the tomatoes and zucchini in a single layer, then sprinkle on the oregano, salt, and a few grinds of pepper. Drizzle with the remaining 1 tbspof olive oil.
  • Bake the focaccia in the preheated air fryer.
  • When the cooking program ends, remove the focaccia from the air fryer, let it cool in the pan or basket for 5 minutes, then use a spatula to carefully transfer it to a cooling rack. Allow to cool for about 30 minutes before cutting into 4 large or 6 smaller pieces and serve. You can also eat the focaccia while it’s still warm, if you like.
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