Ingredients:
2 ½ cups warm water
2 ¼ tsp yeast
1 tbsp sugar
5 cups AP flour
4 tsp salt
6 tbsp olive oil
½ bunch rosemary, picked Maldon salt for sprinkling
Method:
Add the yeast and sugar to the warm water and allow to sit for at least 10 minutes, or until frothy. In a separate bowl, combine the flour and salt and mix well to combine. When frothed, add the yeast, sugar and water mixture to the dry bowl and mix to form a shaggy dough. Add half of the olive oil to a new bowl, then transfer the shaggy bowl and coat in the oil. Allow to proof at room temperature for at least 2 hours or until doubled in size(or for better flavor, leave to proof slowly overnight in the fridge). Next, fold the dough over itself a few times. Add more of the olive oil to the 6.5qt nonstick cooking pot that comes with your Air-Fryer, then add the dough and allow to proof at room temperature for another 1 ½ hours, or until doubled again. When proofed, create dimples in the dough with your fingers, then add more olive oil, the rosemary, and some coarse Maldon salt. Set your KitchenHQ 7-in-1 Air Fryer to: BAKE 425 degrees for 22 minutes. When ready, add the cooking pot with the dough and bake for the preset time. Remove, allow to cool slightly then enjoy!