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No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Ingredients:
3 cups (360 g) all-purpose flour
1 1/4 teaspoons (7 g) salt
1/2 teaspoon (2 g) instant yeast
1 1/2 cups (360 ml) warm water
1/2 cup (70 g) dried cranberries
2 teaspoons (1 g) fresh rosemary, chopped
2 tablespoons (30 ml) olive oil, plus extra for drizzling
Sea salt, for sprinkling
Directions:
In a large bowl, combine flour, salt, and yeast. Stir in water until a sticky dough forms. Fold in cranberries and rosemary.
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.
Preheat the oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot inside to heat for 30 minutes.
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. Cool on a wire rack before slicing.
Prep Time: 15 minutes
Rising Time: 12–18 hours
Cooking Time: 45 minutes
Total Time: 13–18 hours 45 minutes
Kcal: 220 per slice
Servings: 8
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