No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt

 

No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt

Ingredients:

3 cups all-purpose flour

1 ½ tsp salt

½ tsp active dry yeast

1 ½ cups warm water

¾ cup dried cranberries

1 tbsp chopped fresh rosemary (or 1 tsp dried)

1 tbsp olive oil (plus more for drizzling)

Flaky sea salt, for topping

Instructions

1. Mix the Dough

In a large bowl, combine the flour, salt, yeast, dried cranberries, and rosemary.

Pour in the warm water and stir until a shaggy, sticky dough forms.

Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 12–18 hours, until the surface is bubbly and the dough has doubled in size.

2. Preheat the Oven

Place a Dutch oven (or heavy oven-safe pot with a lid) inside the oven and preheat to 450°F (230°C). Let the pot heat for at least 30 minutes.

3. Shape the Dough

Lightly flour a work surface and gently turn out the dough.

Shape it into a round loaf by folding the edges under, being careful not to deflate it too much.

4. Bake the Bread

Carefully place the shaped dough into the hot Dutch oven.

Drizzle with olive oil and sprinkle generously with flaky sea salt.

Cover with the lid and bake for 30 minutes.

Remove the lid and continue baking for another 10–15 minutes, until the crust is deep golden brown and crisp.

5. Cool and Serve

Transfer the bread to a wire rack and let it cool before slicing.

Serve plain, or enjoy with a drizzle of olive oil or a smear of butter.