Description
A rustic, crusty no-knead bread studded with fresh rosemary and tart cranberries, finished with a drizzle of olive oil and a sprinkle of flaky sea salt. Perfect for holiday tables or everyday snacking.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup dried cranberries
- 1 1/2 cups lukewarm water
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon flaky sea salt, for topping
Instructions
- In a large bowl, whisk together flour, salt, yeast, rosemary, and cranberries.
- Add lukewarm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover bowl with plastic wrap and let sit at room temperature for 12-18 hours.
- After the rise, transfer the dough to a floured surface. Fold it over itself a few times to shape into a round loaf. Place dough on a piece of parchment paper.
- Preheat oven to 450°F (230°C). Place a covered Dutch oven or heavy pot in the oven while it heats.
- Carefully transfer the dough with parchment into the hot pot. Cover with lid and bake for 30 minutes.
- Remove lid, drizzle with olive oil, sprinkle with flaky sea salt, and bake for another 10-15 minutes until deep golden brown. Cool completely on a wire rack before slicing.
Notes
You can customize the seasonings to taste. For a sweeter bread, use orange zest or add a bit of honey. The long rise is essential for flavor, so plan ahead.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Bread
- Cuisine: American