Description
A rustic no-knead bread bursting with fragrant rosemary and tart cranberries, finished with a drizzle of olive oil and a sprinkle of sea salt for a perfect balance of flavors.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/2 cup dried cranberries
- 1 1/2 cups warm water
- 2 tablespoons olive oil, plus more for drizzling
- Sea salt, for sprinkling
Instructions
- In a large bowl, combine flour, yeast, salt, and rosemary.
- Stir in dried cranberries.
- Add warm water and olive oil, and mix until a sticky dough forms.
- Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 12 to 18 hours until the dough has doubled in size and is bubbly.
- Preheat oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with lid inside to heat up for 30 minutes.
- Turn the dough onto a floured surface, shape gently into a ball without kneading, and place it on a piece of parchment paper.
- Carefully remove the hot pot from the oven, lift the dough with the parchment, and place it inside the pot. Cover with the lid.
- Bake covered for 30 minutes, then remove the lid and bake an additional 15 minutes until golden brown.
- Remove bread from the pot and let cool on a wire rack. Drizzle with olive oil and sprinkle sea salt before serving.
Notes
- The long fermentation gives the bread a wonderful flavor and texture without kneading.
- Use a kitchen scale for best measuring accuracy.
- Store leftover bread wrapped in a towel to maintain crustiness.
Nutrition
- Serving Size: 1 slice (about 1/12 loaf)
- Calories: 150
- Sugar: 3g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: no knead bread, rosemary cranberry bread, rustic bread recipe, olive oil bread, easy artisan bread