No-Knead Rosemary Cranberry Bread (Print)
A simple bread with rosemary, cranberries, olive oil, and sea salt.
# Ingredients:
01 -
360 g all-purpose flour
02 -
7 g salt
03 -
2 g instant yeast
04 -
360 ml warm water
05 -
70 g dried cranberries
06 -
1 g fresh rosemary, chopped
07 -
30 ml olive oil
08 -
Sea salt, for sprinkling
# Directions:
01 -
Combine flour, salt, and yeast in a large bowl. Stir in water until a sticky dough forms. Fold in cranberries and rosemary.
02 -
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours until bubbly and doubled in size.
03 -
Preheat the oven to 230°C. Place a Dutch oven or heavy oven-safe pot inside to heat for 30 minutes.
04 -
Carefully transfer the dough into the hot pot. Drizzle with olive oil and sprinkle with sea salt. Cover with the lid and bake for 30 minutes. Remove the lid and bake an additional 15 minutes until the crust is golden and crisp.
05 -
Cool the bread on a wire rack before slicing.