Description
A rustic, artisan-style bread with fragrant rosemary, tart cranberries, and a crispy olive oil crust topped with flaky sea salt. The no-knead method makes it easy to achieve a bakery-quality loaf at home.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
- 2 tablespoons olive oil (plus extra for coating)
- 1/2 cup dried cranberries
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon flaky sea salt (for topping)
Instructions
- In a large bowl, whisk together flour, salt, and yeast. Add lukewarm water and olive oil; stir with a wooden spoon until a shaggy dough forms. Fold in cranberries and rosemary.
- Cover the bowl with plastic wrap or a damp towel and let rise at room temperature for 12–18 hours (overnight is best) until the surface is dotted with bubbles.
- Lightly flour a work surface. Turn the dough out onto the floured surface and fold it over itself a few times to shape into a round loaf. Place on a piece of parchment paper.
- Cover with a towel and let rest for 30 minutes while you preheat the oven to 450°F (230°C). Place a Dutch oven or heavy covered pot inside the oven to heat.
- Carefully remove the hot pot, lift the parchment with the dough, and place it into the pot. Drizzle with a tablespoon of olive oil and sprinkle flaky sea salt on top. Score the surface with a sharp knife.
- Cover and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes until deep golden brown. Transfer to a wire rack to cool completely before slicing.
Notes
You can customize the seasonings to taste. For a sweeter bread, add 1 tablespoon of honey to the water. The dough can be refrigerated up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Side
- Cuisine: American