Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.Working on a lightly floured surface, gently shape the dough into a round.Place the dough into the prepared skillet.Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes- Preheat air fryer to 375°F (190°C).
- Punch down dough and shape into a round or oblong loaf.
- Place loaf in air fryer basket, lined with parchment paper.
- Drizzle olive oil over loaf and sprinkle with garlic, rosemary, and Parmesan cheese (if using).
- Cook for 15-20 minutes or until bread is golden brown and sounds hollow when tapped.
- Let cool on wire rack for 10-15 minutes before slicing.
Air Fryer Tips:
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