Rosemary Focaccia Baked to Perfection in a Ninja Multi-Cooker
The delightful smell of fresh bread, the richness of olive oil, and the earthy aroma of rosemary combine to make focaccia one of my all-time favourites to bake. Life is simpler when I use my Ninja Multi-Cooker for recipes like this; it produces a soft and chewy centre with a golden, crispy crust thanks to the bake/roast or air crisp function. Plus, there’s no need to turn on your big oven or juggle complicated techniques. Focaccia turns out surprisingly simple, and the Ninja gives impressive results every time.
This focaccia is more than just convenient. Every bite delivers a piece of Italy: pockets of olive oil, a salty tang from flaky sea salt, and the fresh, herby taste of rosemary. Whether you are trying your first loaf or are already a bread enthusiast, you’ll find this recipe stress-free and nearly fool proof when made in a multicooker.
What Makes Ninja Multi-Cooker Focaccia Worth Trying?
- No baking experience needed. Just mix, proof, and let the Ninja take care of the baking.
- Beautifully fluffy and golden. The multi-Cooker provides a soft interior and a crisp, appealing crust every time.
- Keeps your kitchen cool. There’s no reason to heat up the oven on a warm day.
- Perfect for sharing. It’s a wonderful centrepiece for both weeknight dinners and weekend gatherings.
This bread packs in eye-catching texture and that next-level cool, savoury flavour, making it the star at any meal or event. Plus, baking at home means you control ingredients and freshness—no more bland, store-bought focaccia.
What You’ll Need – Ingredients
Here are the basics you’ll want for classic rosemary focaccia, and you’ll likely find most of them already in your kitchen:
- 3 1/4 cups all-purpose flour (plus extra for dusting)
- 1 1/4 cups warm water
- 2 teaspoons instant yeast (or active dry yeast)
- 1 teaspoon sugar
- 2 teaspoons kosher salt
- 1/3 cup extra virgin olive oil (extra for greasing and drizzling)
- 1 tablespoon fresh rosemary leaves, chopped
- 1/2 teaspoon flaky sea salt, for topping
How to Make Rosemary Focaccia in Your Ninja Multi-Cooker
1. Prep the Dough
Stir the warm water, yeast, and sugar together in a large bowl. Let it sit until frothy; if you’re using active dry yeast, it will take about 5 minutes. Add flour and kosher salt, pour in the olive oil, and mix until a sticky, rough dough forms. A wooden spoon works well for this step. Knead the dough right in the bowl for about 4-5 minutes until it’s smoother.
2. Rise Time
Coat the dough and bowl with a little more olive oil so nothing sticks. Cover with plastic wrap or a towel and keep it somewhere warm for about an hour. The dough should double in size and look bubbly and pillowy.
3. Shape the Dough in the Multi-Cooker
Generously grease the bottom and sides of your Ninja Multi-Cooker pot with olive oil. This step not only keeps sticking at bay but also helps achieve that golden, tasty crust. Press the dough gently into the pot, stretching it toward the edges. Let it rest, still uncovered, for another 25-30 minutes to puff up again.
4. Poke and Top
Drizzle more olive oil over top. Dip your fingers in oil and dimple the entire surface—don’t be shy! Sprinkle on the rosemary and flaky sea salt so you get herby, salty bites.
5. Bake in the Ninja
Select the “Bake/Roast” setting and set it to 375°F (190°C). Bake for 25–30 minutes, watching for a golden top and browning edges. If your Ninja model has an “Air Crisp” lid, swap to it for the last few minutes. This gives the crust extra crunch and colour. Just keep checking so it doesn’t burn.
6. Cool and Slice
Let the focaccia rest in the pot at least 10 minutes to set and soak up more olive oil. Carefully lift it onto a board, slice, and serve while still warm. It’s excellent for snacking, dunking in soup, or turning into an epic sandwich.
Tasty Focaccia Variations
- Top with cherry tomatoes, olives, or thinly sliced red onions alongside the rosemary for extra flair.
- Love cheese? Sprinkle grated parmesan before baking for cheesy goodness.
- For a fresh baked feel any time, reheat slices in the Ninja using “Reheat” or give them a quick toast in a skillet.
- If you want to avoid gluten, swap in a 1:1 gluten free flour blend. The texture will shift a bit, but it still turns out tasty.
Top Questions About Ninja Multi-Cooker Focaccia
Q: Can I use the dough proofing function in the Ninja?
Yes, definitely. The “Proof” feature in many Ninja models smoothes the way for dough to rise evenly, even if your kitchen feels chilly.
Q: What’s the best way to store leftovers?
Keep extra focaccia in an airtight container at room temperature. Eat within two days for the best bite. You can also freeze slices; just wrap them up, then thaw or reheat using your Ninja for that straight from the oven warmth.
Q: Can I use dried rosemary instead of fresh?
Certainly. Just halve the amount since dried rosemary packs a more concentrated punch. Fresh will give the best aroma and look, but dried options still step up the flavour.
Bake and Share the Focaccia Love
Baking focaccia in your Ninja Multi-Cooker is a fun way to fill your kitchen with irresistible smells and homemade charm. I enjoy hearing how others put their twist on this bread, so share your tweaks, favourite toppings, and final results with friends or in the comments below. Enjoy every chewy, rosemary filled bite, and spread the focaccia love at your next gathering!