Description
A simple, rustic no-knead bread infused with fresh rosemary, dried cranberries, and a touch of olive oil, topped with flaky sea salt.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water (110°F)
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon flaky sea salt (for topping)
Instructions
- In a large bowl, whisk together flour, salt, and yeast. Add warm water and olive oil; stir until a shaggy dough forms. Fold in cranberries and rosemary.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours until bubbly and doubled in size.
- Turn the dough onto a generously floured surface. Fold it over itself a few times to shape into a round loaf. Place on a parchment-lined baking sheet, cover with a towel, and let rise for 30 minutes.
- Preheat oven to 450°F. Place a Dutch oven inside to heat for 30 minutes.
- Carefully transfer the dough (with parchment) into the hot pot. Sprinkle the top with flaky sea salt. Cover and bake for 30 minutes, then uncover and bake 15 more minutes until golden brown and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing. Brush with additional olive oil if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Bread
- Cuisine: American