Add 250g strong white flour, 4g instant yeast and ½ tsp sea salt to a large bowl

Pour in 2 tbsp olive oil and 150ml lukewarm water

Mix until the dough is starting to come together. Lightly dust your work surface with flour and tip the dough out onto it. Bring the dough together to form a rough dough

Knead for 5 minutes until sort and springy to the touch. Form into a ball and put back into the bowl.

Cover with a tea towel and allow to prove for 1-2 hours until it has doubled in size

Knock the air out of the dough by hitting it down in the bowl. Tip it out onto a lightly floured surface and knead a couple of times

Divide the dough into 30g balls by cutting off sections of dough and rolling them into balls

Place the dough balls in your air fryer basket 1cm apart. If your air fryer is prone to sticking, line with parchment paper. Depending on the size of your air fryer basket you may need to do this in batches

Cover the dough balls, or simply put the drawer in your air fryer to allow them to prove for another 30 minutes

Mix together 50g unsalted butter, ½ tsp sea salt, 1 tbsp fresh parsley and 1 minced garlic clove until fully combined. Keep in the fridge until needed

Preheat your air fryer if needed

Cook the dough balls for 6 mins at 190℃

Add knob of garlic butter on top of each dough ball

Cook for a further 4-6 minutes until the dough balls are golden brown