Description
A rustic, artisan-style bread with minimal effort. The combination of rosemary and cranberries creates a savory-sweet flavor, while olive oil and sea salt add a rich finish.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 1/2 teaspoons sea salt
- 1 1/2 cups warm water (about 110°F)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup dried cranberries
- Extra olive oil for brushing
- Coarse sea salt for sprinkling
Instructions
- In a large bowl, whisk together flour, yeast, and salt. Add warm water and olive oil, and stir until a sticky dough forms. Fold in rosemary and cranberries until evenly distributed. 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. Turn dough out onto a floured surface, shape into a ball, and let rest for 30 minutes. Carefully place dough in hot Dutch oven, brush with olive oil, and sprinkle with coarse sea salt. Cover and bake for 30 minutes, then uncover and bake 15 minutes more until golden brown.
- Remove bread from Dutch oven and cool on a wire rack before slicing.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Side
- Cuisine: American