No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Ingredients:
3 cups all-purpose flour
1 ½ tsp salt
½ tsp active dry yeast
1 ½ cups warm water
¾ cup dried cranberries
1 tbsp chopped fresh rosemary (or 1 tsp dried)
1 tbsp olive oil (plus more for drizzling)
Flaky sea salt, for topping
Directions:
In a large mixing bowl, stir together flour, salt, yeast, cranberries, and rosemary. Add warm water and mix until a shaggy dough forms. Cover with plastic wrap or a damp towel and let rest at room temperature for 12–18 hours.
Preheat oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid inside to heat for 30 minutes. Turn the dough out onto a floured surface and shape into a ball. Carefully place it into the hot pot, drizzle with olive oil, and sprinkle with flaky sea salt.
Cover and bake for 30 minutes. Remove lid and bake another 10–15 minutes until golden brown and crusty. Cool before slicing and serving with more olive oil or butter if desired.
Prep Time: 10 minutes (plus overnight rise)
Cooking Time: 40–45 minutes
Total Time: ~13–18 hours
Kcal: Approximately 180 per slice
Servings: 10–12 slices