Pane pugliese in the airfryer
A classic rustic Italian country bread with a butter-golden, crisp and dark crust and an airy, slightly tangy crumb. Bake it quickly in the airfryer with both steam and heat for a loaf that looks like it came straight from a stone oven in Puglia.
Equipment
- 1 Air fryer
- 1 Stor røreskaal
- 1 Dough scraper
- 1 Bagepapir (til airfryer)
- 1 Kitchen towel For covering during proofing
Ingredients
- 350 g plain flour Preferably tipo 00 or regular plain flour
- 50 g durum wheat flour Semola rimacinata, can be replaced with plain flour
- 300 ml water Lukewarm, about 30 °C
- 5 g dry yeast Or 15 g fresh yeast
8 g salt- 1 tbsp olive oil Preferably extra virgin
- 1 tbsp plain flour For dusting the surface
Instructions
Preparation
- Stir 5 g dry yeast into 300 ml water in a large mixing bowl and let it sit for 5 minutes, until the yeast begins to foam slightly.
- Add 350 g plain flour, 50 g durum wheat flour, 8 g salt and 1 tbsp olive oil. Mix everything together into a rough, sticky dough.
- Knead the dough 8-10 minutes on a lightly floured surface (or 5-7 minutes in a stand mixer with dough hook), until it is smooth, glossy and elastic.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a tea towel and let it rise in a warm place for 60-90 minutes, until doubled in size.
- Turn the dough out onto a lightly floured surface. Fold it gently 3-4 times over itself without kneading all the air out, and shape it into a rustic round or oblong loaf.
- Place the bread on a piece of baking paper, cover with a tea towel and let it proof for 30-45 minutes, until it has visibly risen.
- Sprinkle 1 tbsp plain flour evenly over the surface and score a cross or 2-3 diagonal cuts about 1 cm deep with a sharp knife or razor blade.
Cooking in the airfryer
- Preheat the airfryer to 200 °C on hot air for 3-4 minutes.
- Spray or brush the surface of the dough lightly with water just before baking — this gives an extra crisp and crunchy crust.
- Lift the bread with the baking paper into the airfryer basket and bake at 200 °C for 10 minutes.
- Lower the temperature to 180 °C and bake for another 18-20 minutes, until the crust is deeply golden and dark.
- Tap lightly on the bottom of the bread — if it sounds hollow, it is done. If not, give it 3-5 more minutes at 180 °C.
Serving
- Let the bread rest on a wire rack for at least 20 minutes before slicing — this allows the crumb to settle and become airy.
Notes
Tips for the perfect result:
Spray or brush the surface with water just before baking. Steam during the first few minutes seals the surface and gives the characteristic crisp crust. Use baking paper in the airfryer basket — it prevents sticking and makes transfer easier. Variation:
Replace 50 g of the plain flour with wholemeal flour for a more rustic flavour, or knead 1 tbsp chopped black olives or sun-dried tomatoes into the dough for a typical Puglian variant. Serving:
Serve the bread warm with good olive oil, a little balsamic vinegar and a piece of parmesan — or as a side for pasta, soup, antipasti and Italian salads. The bread is also fantastic for bruschetta the next day. Portion size:
If your airfryer is small, you can divide the dough into two smaller loaves and bake them one after the other — they will then only need to bake for about 8 minutes at 200 °C and 14-16 minutes at 180 °C.
Spray or brush the surface with water just before baking. Steam during the first few minutes seals the surface and gives the characteristic crisp crust. Use baking paper in the airfryer basket — it prevents sticking and makes transfer easier. Variation:
Replace 50 g of the plain flour with wholemeal flour for a more rustic flavour, or knead 1 tbsp chopped black olives or sun-dried tomatoes into the dough for a typical Puglian variant. Serving:
Serve the bread warm with good olive oil, a little balsamic vinegar and a piece of parmesan — or as a side for pasta, soup, antipasti and Italian salads. The bread is also fantastic for bruschetta the next day. Portion size:
If your airfryer is small, you can divide the dough into two smaller loaves and bake them one after the other — they will then only need to bake for about 8 minutes at 200 °C and 14-16 minutes at 180 °C.
Nutrition
Calories: 390kcalCarbohydrates: 76gProtein: 12gFat: 4gSaturated fat: 0.6gPolyunsaturated fat: 0.5gMonounsaturated fat: 2.5gSodium: 780mgPotassium: 115mgFiber: 3gSugar: 0.5gCalcium: 15mgIron: 2mgNet carbohydrates: 73g
