Combine bread flour, instant yeast, and fine salt in a mixing bowl and whisk to aerate.

Incorporate warm water and 2 tablespoons of olive oil into the dry ingredients until a cohesive, sticky dough forms.

Knead the dough on a lightly floured surface for approximately 7 minutes until the gluten network is developed and the dough is smooth.

Place dough in a greased bowl, cover with a damp cloth, and undergo bulk fermentation for 90 minutes or until volume doubles.

Line the air fryer basket with parchment paper and coat with a thin layer of olive oil.

Transfer dough to the basket, gently press to the edges, and let proof for a secondary 20-minute period.

Depress the surface of the dough with fingertips to create characteristic dimples.

Drizzle the remaining olive oil over the surface and distribute flaky salt and rosemary leaves evenly.

Set the air fryer to 180°C and bake for 12 to 15 minutes until the internal temperature reaches 90°C and the crust is golden brown.