Description
A rustic no-knead bread infused with fresh rosemary and dried cranberries, finished with olive oil and a sprinkle of sea salt for a savory-sweet crust.
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 chopped fresh rosemary
- 3/4 cup dried cranberries
- Extra olive oil for brushing
- Coarse sea salt for sprinkling
Instructions
- In a large bowl, whisk together flour, yeast, and sea 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 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 10-15 minutes more until golden brown. Cool 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