Description
A rustic, aromatic loaf with fragrant rosemary, sweet-tart cranberries, and a golden crust, made effortlessly without kneading.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water
- 1/2 cup dried cranberries
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse sea salt for topping
Instructions
- In a large bowl, mix flour, salt, yeast, cranberries, and rosemary. Stir in warm water and olive oil until a shaggy dough forms.
- Cover bowl with plastic wrap and let rise at room temperature for 12-18 hours, until dough is bubbly and doubled.
- Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Shape dough into a round, sprinkle with sea salt, and place in hot Dutch oven.
- Bake covered for 30 minutes, then uncovered for 15 minutes until golden brown. Cool on a wire rack before slicing.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American