Description
A rustic, aromatic bread that requires no kneading, featuring fragrant rosemary, sweet-tart dried cranberries, and a drizzle of olive oil with flaky sea salt for a savory finish.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons fresh rosemary, chopped
- 3/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 teaspoon flaky sea salt
Instructions
1. Prepare the Crust:
- In a large bowl, mix flour, salt, and yeast. Add warm water and stir until a shaggy dough forms.
- Fold in chopped rosemary and dried cranberries 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 ball, and place on parchment paper.
- Carefully transfer dough with parchment into the hot Dutch oven. Drizzle with olive oil and sprinkle with flaky sea salt. Cover and bake for 30 minutes, then uncover and bake for 15 more minutes until golden brown.
- Remove bread from Dutch oven and let cool on a wire rack for at least 1 hour before slicing.
Notes
You can customize the seasonings to taste.