Description
A rustic, aromatic loaf with sweet cranberries, fragrant rosemary, and a hint of sea salt, made effortlessly without kneading.
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
- 1/2 cup dried cranberries
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tsp coarse sea salt for topping
Instructions
1. Prepare the Crust:
- In a large bowl, mix flour, salt, yeast, cranberries, and rosemary. Add warm water and olive oil, stirring until a shaggy dough forms.
- Cover bowl with plastic wrap and let rise at room temperature for 12-18 hours, until doubled and bubbly.
- Preheat oven to 450°F (230°C) with a Dutch oven inside. Turn dough onto a floured surface, shape into a round, and sprinkle with sea salt.
- Carefully place dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove lid and bake 10-15 minutes more until golden.
Notes
You can customize the seasonings to taste.