Description
A rustic, aromatic loaf infused with fresh rosemary, sweet dried cranberries, and a hint of sea salt, 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 lukewarm water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 3/4 cup dried cranberries
- Coarse sea salt for sprinkling
Instructions
- In a large bowl, mix flour, salt, yeast, rosemary, and cranberries.
- Add water and olive oil, stirring until a shaggy dough forms. Cover with plastic wrap and let rise at room temperature for 12-18 hours.
- Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Transfer dough to a floured surface, shape into a ball, and place on parchment paper.
- Carefully place dough with parchment into the hot Dutch oven. Sprinkle with sea salt. Cover and bake for 30 minutes, then uncover and bake for 15 more minutes until golden.
- Let cool completely 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