No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Ingredients:
For the Bread:
3 cups all-purpose flour
1 ½ tsp salt
½ tsp instant yeast
1 tbsp fresh rosemary, chopped
½ cup dried cranberries
1 ½ cups warm water
2 tbsp olive oil, plus more for brushing
1 tsp flaky sea salt
Directions:
Mix the Dough: In a large bowl, whisk together flour, salt, yeast, rosemary, and dried cranberries. Add warm water and stir until combined into a shaggy dough. Cover with plastic wrap and let rise at room temperature for 12-18 hours.
Shape the Dough: Turn the dough out onto a floured surface. Gently shape it into a round loaf. Let it rest for 30 minutes, covered with a towel.
Preheat & Prepare: Preheat oven to 450°F (230°C). Place a Dutch oven inside to heat for 30 minutes.
Bake: Transfer the dough to the preheated Dutch oven. Drizzle with olive oil and sprinkle with flaky sea salt. Cover and bake for 30 minutes. Uncover and bake for another 10-15 minutes until golden brown.
Cool & Serve: Let the bread cool for at least 15 minutes before slicing. Serve warm with extra olive oil for dipping.
Prep Time: 10 minutes (plus 12-18 hours rising) Cooking Time: 40 minutes Total Time: 13-19 hours Kcal: 190 per slice Servings: 8 servings