Description
A rustic, aromatic loaf with fragrant rosemary, sweet-tart cranberries, and a hint of sea salt, all brought together with olive oil for a tender, no-knead bread.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp active dry yeast
- 1 1/2 cups warm water
- 2 tbsp olive oil
- 1/4 cup dried cranberries
- 2 tbsp fresh rosemary, chopped
- 1 tsp sea salt flakes for topping
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together flour, salt, and yeast.
- Add warm water and olive oil, then stir until a shaggy dough forms.
- Fold in dried cranberries and rosemary until evenly distributed.
- Cover bowl 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 for 30 minutes.
- Turn dough onto a floured surface, shape into a round loaf, and sprinkle with sea salt.
- Carefully place dough into the hot Dutch oven, cover, and bake for 30 minutes.
- Remove lid and bake for another 15 minutes until golden brown and crusty.
Notes
You can customize the seasonings to taste.