Description
A rustic, crusty loaf with aromatic rosemary, tart dried cranberries, and a rich olive oil flavor, finished with flaky sea salt. Simple to make with no kneading required.
Ingredients
- 3 cups (375g) all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups (360ml) warm water (about 110°F/43°C)
- 2 tablespoons olive oil, plus extra for brushing
- 1 tablespoon fresh rosemary, finely chopped, plus more for top
- 1/2 cup dried cranberries
- 1 teaspoon flaky sea salt for topping
Instructions
- In a large bowl, combine flour, salt, and instant yeast. Whisk well to distribute.
- Add warm water, olive oil, chopped rosemary, and dried cranberries. Stir with a wooden spoon until a shaggy dough forms.
- Cover the bowl with plastic wrap or a damp towel, and let sit at room temperature for 12-18 hours until bubbly and doubled in size.
- Turn the dough out onto a heavily floured surface. Fold it over itself a few times to shape into a round ball, being careful not to deflate too much. Cover with oiled plastic wrap and let rest for 30 minutes.
- Meanwhile, place a Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
- Carefully transfer the dough to a piece of parchment paper, then score the top with a sharp knife or bread lame. Brush with olive oil and sprinkle with flaky sea salt and extra rosemary.
- Use the parchment to lower the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 10-15 minutes, until the top is deeply golden and the bread sounds hollow when tapped.
- Transfer to a wire rack and cool completely before slicing.
Notes
You can customize the seasonings to taste. For a stronger rosemary flavor, rub the chopped rosemary into the flour before mixing. The long fermentation develops flavor, so don’t rush the rise time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Bread
- Cuisine: American