Description
This rustic, crusty bread is incredibly easy to make with no kneading required. Fresh rosemary and tart cranberries add flavor, while a generous drizzle of olive oil before baking creates a crispy, golden crust finished with flaky sea salt.
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups lukewarm water
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup dried cranberries
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Flaky sea salt, for sprinkling
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the lukewarm water and stir with a wooden spoon until a shaggy dough forms. Fold in the rosemary and dried cranberries until evenly distributed.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours (overnight works great). The dough will be bubbly and doubled in size.
- Lightly flour a work surface and turn out the dough. With floured hands, gently shape it into a round loaf by folding the edges toward the center. Do not overwork; you want to keep the air bubbles.
- Place the dough on a piece of parchment paper. Cover loosely with a towel and let it rest for 30 minutes while you preheat the oven to 450 degrees F (230 degrees C) with a Dutch oven or heavy oven-safe pot inside.
- Carefully remove the hot pot from the oven. Using the parchment paper, lift the dough and lower it into the pot. Brush the top generously with olive oil and sprinkle with flaky sea salt.
- Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10 to 15 minutes, until the crust is deep golden brown. Transfer to a wire rack and cool completely before slicing.
Notes
You can customize the seasonings to taste. For a milder flavor, use fresh thyme instead of rosemary. If you prefer a sweeter bread, increase the cranberries to 3/4 cup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bread / Side
- Cuisine: American