Description
A rustic no-knead bread featuring fresh rosemary and dried cranberries, brushed with olive oil and sprinkled with sea salt for a flavorful crust.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
- 1 tablespoon fresh rosemary, chopped
- 1 cup dried cranberries
- Olive oil for brushing
- Sea salt for sprinkling
Instructions
- In a large bowl, mix flour, salt, and yeast.
- Add warm water, rosemary, and cranberries; stir until a sticky dough forms.
- Cover the bowl and let it rise at room temperature for 12-18 hours.
- Preheat oven to 450°F (230°C) and place a Dutch oven inside to heat.
- Transfer dough to a floured surface, shape into a ball, and place in the hot Dutch oven.
- Cover and bake for 30 minutes, then uncover and bake for another 15 minutes until golden.
- Brush with olive oil and sprinkle with sea salt immediately after baking.
- Cool on a wire rack before slicing.
Notes
For best results, use fresh rosemary and ensure the dough rises in a warm, draft-free area. This bread pairs well with cheeses or soups.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Bread
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 8g
- Fat: 4g
- Carbohydrates: 40g
- Protein: 5g