Proof the yeast (if using active dry): If you’re using instant yeast, skip this step. For active dry yeast, mix the warm water and sugar in a bowl, sprinkle the yeast on top, and let it sit for 5–10 minutes until foamy.

Mix the dough: In a large bowl, combine flour and salt.

Add the yeast mixture (or water and instant yeast), along with olive oil. Stir with a spoon until a shaggy dough forms.

Knead: Turn the dough onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic.

If it’s sticky, dust with a bit more flour, but don’t overdo it.

First rise: Lightly oil a clean bowl. Place the dough inside, turning once to coat. Cover with a clean towel or plastic wrap and let it rise in a warm spot for 45–60 minutes, or until doubled in size.

Shape the loaf: Punch down the dough gently to release air.

Shape into a round boule or a short oval that fits your air fryer basket. Keep the loaf about 6–7 inches wide so air can circulate.

Second rise: Line the air fryer basket with parchment and lightly oil it. Place the shaped dough on the parchment.

Cover loosely and let it rise for 20–30 minutes, until puffy.

Preheat the air fryer: Heat the air fryer to 350°F (175°C) for 3–5 minutes. This helps the bread spring nicely.

Score the top: Using a sharp knife or razor blade, make 1–3 shallow slashes across the top. This controls expansion and gives a classic look.

Bake: Air fry at 350°F (175°C) for 18–22 minutes.

Rotate the basket halfway if your fryer has hot spots. The loaf is done when the crust is golden and it sounds hollow when tapped on the bottom, or when the internal temperature reaches 195–200°F (90–93°C).

Finish and rest: Brush the hot crust with melted butter for extra softness and shine, if you like. Let the bread cool on a rack for at least 20–30 minutes before slicing so the crumb sets.