Ninja Foodi Focaccia
Ninja Foodi Focaccia is so easy to make and tastes delicious. All you need is yeast, water, sugar, olive oil, salt, flour, grated Parmigiano cheese, and dry Italian seasoning to make this easy bread in your Ninja Foodi. With this simple recipe, you will be enjoying it in less than 1 hour. This is one of the easiest and tastiest focaccia recipes for focaccia bread.
Ninja Foodi Focaccia
Focaccia is one of my favorite types of bread to make! It is super versatile and you can easily change the flavors by adding in your favorite seasonings.
Ninja Foodi focaccia is soft on the inside and nice and crusty on the outside. Pair this with your favorite Italian meal like Air Fryer Ravioli or our Chicken Divan for the perfect side.
What is Focaccia Bread?
Focaccia bread is a simple yeast Italian bread that bakes to be about 1-2 inches tall. It typically is made in a round pan or on a rectangular cookie sheet.
It usually is filled with herbs and seasonings to add subtle delicious flavors. Focaccia bread is known for the dimples on the top and is usually sprinkled with coarse sea salt.
INGREDIENTS:
- ¾ cup warm water (The warm water here is really important. It has to be around 90-95 degrees F. to activate the yeast. If it is too cold it will delay yeast activation and if it is too hot it will kill the yeast. Which can impact the final product)
- 1 tablespoon active dry yeast
- 1 teaspoon sugar (I used raw/cane sugar but you can use granulated sugar)
- 6 tablespoons olive oil, divided (I used Bertolli Olive oil, you could use other vegetable oil but the taste and texture will be different, I wouldn’t recommend it)
- 1 teaspoon salt
- 1 ¾ cup unbleached all-purpose flour
- 1 cup fresh grated Parmigiano cheese (you can substitute with Grana Padano, similar consistency and characteristics just less pronounced flavor)
- 1 tablespoon dry Italian seasonings
How to Make Ninja Foodi Focaccia
- In a large mixing bowl, combine warm water, active dry yeast, and sugar. Quickly mix, and set aside to allow the yeast to bloom.
- Add the oil, salt, flour, Parmigiano cheese, and Italian seasonings. Mix until all combined, using a wooden spoon or a Danish dough hook. You will have a thick dough. I like to mix by hand so I don’t over mix but you can take a stand-up mixer. I wouldn’t recommend a hand mixer.
- Once the dough is mixed, I like to use my hand and knead the dough until there is no more flour visible and you have a smooth dough. You can do this in the bowl or in the working space. Don’t add extra flour.
- Pour 2 tablespoons of olive oil into an 8-inch cake pan. Roll the dough to cover and oil the sides as well.
- Pour ⅓ cup of water into the gray liner bowl/cooking pot. Place the cake pan on the bottom layer of the Reversible Rack and place it in the cooking pot.
- Set the Ninja Foodi on the Air Fryer/stovetop and roll the dial to Proof.
- Adjust the temperature to 95 degrees F for 30 minutes.
- Close the cover and let it proof until it beeps after 30 minutes.
- Gently with your fingers press the dough down with your fingers creating little craters. Pour 1 more tablespoon of olive oil on top.
- Adjust to STEAM CRISP and temperature to 325 degrees F cook for 9 to 12 minutes. or until the temperature reaches 190 degrees F.
- At 9 minutes the top will be lighter, totally cook. perfect if used for a sandwich, dip in a soup.
- At 12 minutes the top is crispier, which we love when serving on a charcuterie board.
- Once cooked, take it out of the Ninja Foodi. Carefully, with an oven mitt and a thin sharp knife, release the edge of the focaccia from the pan. Then let it cool off for a few minutes. Until you can handle the pan with your hands.
- Serve and Enjoy!
Tips Tricks and FAQs
- You can use Instant Dry yeast or active dry yeast when making this recipe. Just note that one requires you to proof the yeast and the other does not.
- Be sure to add the entire tablespoon of oil to the top of the bread before cooking it, this helps make it nice and crispy.
- The sea salt really elevates the flavors of the focaccia bread.
- This focaccia is excellent and served as is. It is a great addition to a charcuterie board, as a side of a soup, or for making sandwiches on a picnic or lunch for school.
Storage
You will want to store your leftover Ninja Foodi focaccia in the fridge in an airtight container for up to 4 days.
A type of Italian flat bread made with yeast and olive oil and flavored with herbs.
Sounds like fuh·kaa·chuh
The most common focaccia bread toppings include olives, mushrooms, green onions, or tomatoes. Rosemary focaccia is also quite popular and sage is another herb that is often used.
Reheating
To reheat your focaccia bread, take a slice and warm it up in your toaster or you can reheat them in the air fryer at 300 degrees Fahrenheit for 2 to 3 minutes.
Ninja Foodi Focaccia
Ninja Foodi Focaccia is so easy to make and tastes delicious. All you need is yeast, water, sugar, olive oil, salt, flour, grated Parmigiano cheese, and dry Italian seasoning to make this easy bread in your Ninja Foodi. With this simple recipe, you will be enjoying it in less than 1 hour.
Ingredients
- ¾ cup warm water (The warm water here is really important. It has to be around 90-95 degrees F. to activate the yeast. If it is too cold it will delay yeast activation and if it is too hot it will kill the yeast. Which can impact the final product)
- 1 tablespoon active dry yeast
- 1 teaspoon sugar (I used raw/cane sugar but you can use granulated sugar)
- 6 tablespoons olive oil, divided (I used Bertolli Olive oil, you could use other vegetable oil but the taste and texture will be different, I wouldn’t recommend it)
- 1 teaspoon salt
- 1 ¾ cup unbleached all-purpose flour
- 1 cup fresh grated Parmigiano cheese (you can substitute with Grana Padano, similar consistency and characteristics just less pronounced flavor)
- 1 tablespoon dry Italian seasonings
Instructions
- In a large mixing bowl, combine warm water, active dry yeast, and sugar. Quickly mix, and set aside to allow the yeast to bloom.
- Add the oil, salt, flour, Parmigiano cheese, and Italian seasonings. Mix until all combined, using a wooden spoon or a Danish dough hook. You will have a thick dough. I like to mix by hand so I don’t over mix but you can take a stand-up mixer. I wouldn’t recommend a hand mixer.
- Once the dough is mixed, I like to use my hand and knead the dough until there is no more flour visible and you have a smooth dough. You can do this in the bowl or in the working space. Don’t add extra flour.
- Pour 2 tablespoons of olive oil into an 8-inch cake pan. Roll the dough to cover and oil the sides as well.
- Pour ⅓ cup of water into the gray liner bowl/cooking pot. Place the cake pan on the bottom layer of the Reversible Rack and place it in the cooking pot.
- Set the Ninja Foodi on the Air Fryer/stovetop and roll the dial to Proof.
- Adjust the temperature to 95 degrees F for 30 minutes.
- Close the cover and let it proof until it beeps after 30 minutes.
- Gently with your fingers press the dough down with your fingers creating little craters. Pour 1 more tablespoon of olive oil on top.
- Adjust to STEAM CRISP and temperature to 325 degrees F cook for 9 to 12 minutes. or until the temperature reaches 190 degrees F.
- *At 9 minutes the top will be lighter, totally cook. perfect if used for a sandwich, dip in a soup.
- *At 12 minutes the top is crispier, which we love when serving on a charcuterie board.
- Once cooked, take it out of the Ninja Foodi. Carefully, with an oven mitt and a thin sharp knife, release the edge of the focaccia from the pan. Then let it cool off for a few minutes. Until you can handle the pan with your nads.
- Serve and Enjoy!
Notes
Prep Time: 20 minutes
Rising time: 30 minutes
Cook Time: 9-13 minutes
Total Time: 59 minutes
Servings: 8 servings
Rising temperature: PROOF 95 degrees F
Ninja temperature STEAM Crisp: 325 F
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 264Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 14mgSodium: 515mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 8g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
