Description
A rustic, aromatic loaf with fragrant rosemary, tart 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 warm water
- 1/2 cup dried cranberries
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt for topping
Instructions
- In a large bowl, mix flour, salt, and yeast. Add warm water and stir until a shaggy dough forms.
- Fold in dried cranberries and rosemary. Cover bowl 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. Shape dough into a round, drizzle with olive oil, and sprinkle with sea salt.
- Carefully place dough in the hot Dutch oven, cover, and bake for 30 minutes. Remove lid and bake another 15 minutes until golden brown.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American