A crusty artisan-style bread made without kneading, infused with fragrant rosemary, sweet-tart cranberries, rich olive oil, and finished with flaky sea salt. Perfect for dipping, cheese boards, or holiday tables.
Ingredients
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3 cups all-purpose flour
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1½ tsp salt
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½ tsp instant yeast
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1½ tbsp fresh rosemary, finely chopped
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¾ cup dried cranberries
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1½ cups warm water
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2 tbsp extra virgin olive oil
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Flaky sea salt, for topping
Instructions
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In a large bowl, mix flour, salt, yeast, rosemary, and cranberries.
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Add warm water and olive oil; stir until a sticky dough forms.
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Cover and let rise at room temperature 12–18 hours.
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Preheat oven to 450°F (230°C) with a covered Dutch oven inside.
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Turn dough onto floured parchment, shape gently, and sprinkle with sea salt.
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Transfer to Dutch oven, cover, and bake 30 minutes.
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Uncover and bake 10–15 minutes more until golden brown.
Tips
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Use fresh rosemary for best aroma
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Swap cranberries with dried figs or olives
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Let bread cool fully before slicing for best texture
Q & A
Q: Can I use whole wheat flour?
A: Yes—replace up to 50% of the flour for best results.
Q: Is this bread anti-inflammatory?
A: Olive oil and rosemary offer anti-inflammatory benefits.
Q: How do I store it?
A: Wrap in a cloth at room temperature for 2 days or freeze slices.
