Description
A rustic, crusty bread with aromatic rosemary, tart cranberries, and a golden olive oil crust sprinkled with sea salt. No kneading required.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water
- 3 tablespoons olive oil, plus extra for drizzling
- 1/2 cup dried cranberries
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon flaky sea salt
Instructions
- In a large bowl, whisk together the flour, salt, and yeast. Add warm water and 2 tablespoons olive oil, stirring with a wooden spoon until a shaggy dough forms.
- Fold in the cranberries and chopped rosemary until evenly distributed. Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours.
- When ready to bake, preheat oven to 450°F (230°C). Place a Dutch oven or heavy pot with lid in the oven to preheat for 30 minutes.
- Turn the dough out onto a floured surface. Gently shape it into a round loaf without kneading. Let it rest while the pot heats.
- Carefully remove the hot pot. Drizzle a little olive oil in the bottom and place the dough inside. Drizzle top with remaining olive oil and sprinkle with flaky sea salt.
- Cover and bake for 30 minutes. Remove lid and bake another 10–15 minutes until golden brown. Cool on a wire rack before slicing.
Notes
You can customize the seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Bread
- Cuisine: American