Make the dough: In a large bowl, whisk flour, salt, sugar, and instant yeast. Add warm water and 2 tablespoons olive oil. Stir with a spatula until a shaggy, sticky dough forms. It will look messy—that’s fine.

Knead briefly: Use a damp hand to knead the dough in the bowl for 2–3 minutes, folding it over itself until slightly smoother. If it’s extremely sticky, let it rest 5 minutes, then fold again. Avoid adding extra flour unless absolutely necessary.

First rise: Drizzle 1 teaspoon olive oil over the dough and turn to coat. Cover the bowl with a lid, plate, or plastic wrap. Let rise at room temperature until doubled, about 45–75 minutes depending on room warmth.

Prep the air fryer basket: Line the air fryer basket with parchment trimmed to fit, or use a round 7–8 inch cake pan that fits inside. Lightly oil the parchment or pan with olive oil.

Shape in the pan: Transfer the dough to the prepared surface. Drizzle another teaspoon of oil over the top. With oiled fingertips, gently press and stretch the dough to roughly fill the bottom. If it springs back, rest 5–10 minutes and try again.

Second rise: Cover loosely and let the dough puff until slightly jiggly and airy, 20–30 minutes. Meanwhile, preheat the air fryer to 350°F (175°C) for 3–5 minutes if your model requires preheating.

Dimple and top: With oiled fingers, press deep dimples all over the surface. Drizzle the remaining olive oil (about 1 tablespoon) evenly. Add flaky salt and any toppings you like. Press toppings gently so they adhere.

Bake: Air fry at 350°F (175°C) for 12–15 minutes, until the top is golden and edges are crisp. Internal temperature should reach about 200–205°F (93–96°C) for best texture.

Cool slightly: Lift the focaccia out using the parchment. Let cool 10–15 minutes before slicing. This short rest sets the crumb and keeps it tender.

Finish and serve: Add a light drizzle of olive oil and more flaky salt if needed. Serve warm with soup, salad, dips, or as a sandwich base.