No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Ingredients
3 cups all-purpose flour
1½ tsp salt
½ tsp instant yeast
1¼ cups warm water (about 110°F / 45°C)
2 tbsp olive oil (plus extra for brushing)
1 tbsp honey (optional, for balance)
1 cup dried cranberries
1½ tbsp fresh rosemary, chopped (plus extra sprigs for topping)
Flaky sea salt, for finishing
Directions
In a large mixing bowl, whisk together flour, salt, and yeast.
Stir in warm water, olive oil, and honey (if using). Mix until a sticky dough forms.
Add cranberries and rosemary, folding them into the dough.
Cover bowl tightly with plastic wrap or a damp kitchen towel.
Let sit at room temperature for 12–18 hours (overnight works best). Dough will double in size and be bubbly on top.
After rising, turn dough onto a floured surface.
With floured hands, gently shape into a round loaf (do not over-handle).
Place on parchment paper, cover loosely, and let rest for 30–45 minutes.
Place a Dutch oven (with lid) inside your oven and preheat to 450°F (230°C).
Heating the Dutch oven ensures a crisp artisan crust.
Carefully remove hot Dutch oven, lift dough with parchment paper, and place inside.
Brush top lightly with olive oil, sprinkle extra rosemary and flaky sea salt.
Cover with lid and bake 30 minutes.
Remove lid and bake another 10–15 minutes until deep golden brown.
