Description
A rustic artisan bread with sweet-tart dried cranberries, fragrant rosemary, and a crispy olive oil crust, finished with flaky sea salt. This no-knead recipe is simple, forgiving, and yields a bakery-style loaf at home.
Ingredients
Scale
- FOR THE DOUGH:
- 3 cups bread flour or all-purpose flour
- 1 ½ cups cool water (about 70°F/21°C)
- ¼ teaspoon instant yeast (or ½ teaspoon active dry yeast)
- 1 ½ teaspoons fine sea salt
- ¾ cup dried cranberries
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons extra-virgin olive oil
- FOR THE TOPPING:
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon coarse sea salt
Instructions
- In a large mixing bowl, whisk together the flour, fine sea salt, and instant yeast.
- Add the cool water and 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Fold in the dried cranberries and 2 tablespoons of chopped rosemary until evenly distributed.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
- Lightly flour a clean work surface. Turn the dough out and fold it over on itself once or twice. Shape into a rough ball, cover with the towel, and let rest for 30 minutes.
- Meanwhile, place a large Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
- Carefully transfer the rested dough to a sheet of parchment paper. Brush the top with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1 teaspoon rosemary and coarse sea salt.
- Using oven mitts, place the parchment and dough into the preheated Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped.
- Transfer the bread to a wire rack and cool completely before slicing.
Notes
For the best texture and easier slicing, let the bread cool completely before cutting. Store leftovers in an airtight container or wrapped in a kitchen towel at room temperature for up to 3 days. To refresh, warm slices or the whole loaf in a 350°F oven for 5–10 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Bread
- Cuisine: Artisan Bread
Nutrition
- Calories: 170 kcal
- Sugar: 9 g
- Fat: 3.5 g
- Carbohydrates: 34 g
- Protein: 4 g