Cook Time: 30 - 35 minutes (plus 30 mins proving)
What you need
Bread mix
- 600g of Odlums strong flour plus extra for dusting
- 1 sachet of yeast
- 2 pinches of salt
- 2 pinches of sugar
- 400ml of lukewarm water
To serve
- Fresh thyme chopped
- Fresh chives chopped
- 2 bulbs of garlic peeled
- Good quality olive oil
- Honey
Recipe Steps
- Start by adding the bread mix’s dry ingredients to your stand mixer bowl.
- Add in the water and mix well with the dough hook attachment in your stand mixer for 10 minutes.
- Once kneaded, roll the dough in some olive oil and cover it 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 10-15 minutes.
- Drizzle with some honey to finish and enjoy.
