In a large bowl, combine flour, yeast, salt, warm water, olive oil, and honey. Use a rubber spatula or wooden spoon to combine until a slightly shaggy, sticky dough forms. Use your hands to knead the dough until it forms a soft ball.

Set the dough aside, wipe the bowl, and then lightly coat it with oil before returning the dough. Cover with a kitchen towel or plastic wrap and allow it to rise in a warm area until doubled in size, about 50-60 minutes.

Prepare a piece of parchment paper large enough to lift the bread in and out of the air fryer in a clean bowl. Lightly dust your hands with flour and shape the risen dough into a smooth ball by folding the dough under itself in the bowl. Transfer the shaped dough to the parchment paper. Cover and let it rise again for about 15 minutes.

During the second rise, preheat the air fryer to 400°F and remove the basket if possible. After rising, use a sharp knife to make a ½-inch deep cut on top of the dough. Carefully transfer the parchment paper and dough into the hot air fryer basket. Make sure you have at least 2 inches of space above the top of the bread to allow the dough to rise; lightly flatten with your hands if needed.

Cook for 5 minutes at 400°F, then reduce the temperature to 350°F and continue cooking for 15 minutes. Carefully lift the parchment paper and the bread out of the air fryer and use tongs to flip the loaf. Then, lift the parchment paper and bread back into the air fryer to continue cooking for 15 more minutes. This will ensure your bread is evenly cooked through.

Once done cooking, tap the bottom of the loaf to check for doneness. It should sound hollow. Carefully remove the parchment paper and loaf and allow to cool completely before slicing, about 45 minutes.