No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt

Instructions

Step 1: Make the Dough

1. In a large mixing bowl, combine flour, salt, and instant yeast.
2. Stir in warm water until a sticky dough forms.
3. Fold in dried cranberries and chopped rosemary until evenly distributed.

Step 2: Let It Rise

1. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
2. Let it sit at room temperature for 12–18 hours, or until the dough is bubbly and has doubled in size.

Step 3: Preheat the Oven

1. Place a Dutch oven or heavy oven-safe pot (with lid) inside the oven and preheat to 450°F (230°C).
2. Allow the pot to heat for at least 30 minutes.

Step 4: Bake the Bread

1. Carefully transfer the risen dough onto parchment paper or a floured surface and shape it gently into a round loaf.
2. Place the dough into the preheated Dutch oven, drizzle with olive oil, and sprinkle with sea salt.
3. Cover and bake for 30 minutes.
4. Remove the lid and bake for an additional 15 minutes, until the crust is golden brown and crisp.

Step 5: Cool & Serve

1. Remove from the pot and cool on a wire rack for at least 30 minutes before slicing.
2. Enjoy warm, drizzled with olive oil or served with butter and cheese.

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