Ingredients
Equipment
Method
Mix and knead the dough
- In a bowl, mix flour, yeast, salt, garlic and fresh herbs until evenly combined, using a dry-to-dry stir for uniform distribution. Add water and olive oil and stir until a shaggy dough forms, then knead until smooth and elastic.
- Knead the dough on a lightly floured surface until it springs back when pressed, about 6–10 minutes. If it feels overly sticky, sprinkle a small amount of flour a little at a time.
Let rise
- Shape the dough into a ball, place it in a covered bowl, and let it rise for 1 hour in a warm spot until puffy and slightly doubled. Visual cue: when you press gently with a fingertip, the indentation should slowly spring back.
Shape and air fry
- Punch down the risen dough gently, then shape into a loaf and place it on a sheet pan. Let it sit for 5 minutes while the air fryer preheats to 320°F.
- Air fry the loaf at 320°F for 20 min until the top is deep golden and the crust looks set. Visual cue: the loaf should sound hollow when tapped on the bottom, and the crust should appear crackly.
Notes
For the best rise and crumb, keep the dough environment warm (around 75°F–80°F) and don’t skip the full 1-hour rest—yeast needs time to develop structure. Store leftovers in an airtight container at room temperature up to 2 days or refrigerate up to 4 days; reheat in the air fryer at 300°F for 3–5 minutes to re-crisp. Freezing is yes—slice and freeze up to 1 month, then reheat from frozen. For a dairy-free swap, keep the recipe as-is (it’s already dairy-free); if you want a richer flavor, add a lightly brushed olive oil finish instead of butter.