Make the dough

In a bowl, stir together the flour, instant yeast, sugar, and 0.75 teaspoon salt. Add the warm water and olive oil and mix until a rough dough forms. Turn it out onto a lightly floured counter and knead for about 5 minutes, until smooth and a little springy. It doesn't need to be perfectly elastic, just cohesive.

Shape the dough into a ball, put it back in the bowl, cover with a towel or plastic wrap, and let it rest in a warm spot for 20 to 30 minutes. It won't fully double the way a slow-rise loaf does, but it should look noticeably puffier.

Shape and bake the bread

Divide the dough in half. Shape each piece into a flat oval loaf, about 6in long and 0.5in thick. Cut a couple of shallow slashes across the top of each with a knife, which helps them bake evenly and gives you a natural split later.

Preheat the air fryer to 370°F. Line the basket with a piece of parchment (cut to fit, with room for air to move around it) and set the loaves in with space between them, working in batches if your basket is small. Don't crowd them, or the sides will stay pale and doughy.

Air fryer: 370°F, 10 minutes. The loaves should be pale golden, firm to the touch, and sound hollow when tapped on the bottom. If they still feel soft and dense in the middle, give them another 2 minutes.

Add the garlic butter and crisp

While the bread bakes, stir together the softened butter, minced garlic, parsley, parmesan, and a pinch of salt in a small bowl.

Once the loaves are baked through, let them cool for a minute, then slice each one open lengthwise like a sub roll. Spread the garlic butter generously over both cut sides.

Return the halves to the basket, cut side up, in a single layer.

Air fryer: 370°F, 4 minutes. Watch them for the last minute. You want the butter melted and bubbling and the edges of the bread turning deep golden and a little crisp, not scorched.

Let the bread sit for a minute or two, then slice into pieces and serve warm.

Tips

  • Warm water for the dough should feel like a warm bath, not hot. Water that's too hot can kill the yeast before it gets going.
  • Parchment keeps the soft dough from sticking to the basket ridges while it bakes, and makes cleanup easier when the butter melts and drips.
  • Air fryer baskets vary a lot in size and airflow. Check your bread a couple minutes early the first time you make this, since some models run hotter than the dial suggests.
  • Don't skip the resting time on the dough. A dough that hasn't rested at all bakes up dense and chewy instead of light.

FAQ

Can I use store-bought pizza dough instead of making my own? Yes. Skip the mixing and resting steps and shape about 1 pound of store-bought dough into two flat loaves, then bake as directed.

Why did my loaves come out pale instead of golden? Usually it's crowding. If the loaves are touching or too close to the basket sides, airflow gets blocked and browning suffers. Bake in batches if needed.

Can I make the dough ahead? You can mix and knead the dough, then refrigerate it covered for up to a day. Let it come back to room temperature for 20 minutes before shaping and baking.

Do I need to preheat the air fryer? It helps the bread start baking right away instead of drying out while it slowly comes up to temperature, so it's worth the extra couple of minutes.

Can I freeze the baked bread before adding the garlic butter? Yes. Cool the plain baked loaves completely, wrap tightly, and freeze for up to a month. Thaw, split, butter, and finish with the second air fry step as directed.