Ingredients
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 ½ cups (360 ml) warm water
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- ¾ cup dried cranberries
- Sea salt flakes for topping
Instructions
- Mix the Dough:
In a large bowl, whisk together the flour, salt, yeast, and chopped rosemary. Stir in the dried cranberries. Add warm water and olive oil. Mix until a sticky dough forms. - First Rise:
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 10–12 hours (or overnight) until doubled and bubbly. - Shape the Dough:
Lightly flour a work surface. Turn the dough out and fold it over itself a couple of times to form a ball. Place onto a sheet of parchment paper and cover loosely for 30–45 minutes. - Preheat Oven:
Place a Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes. - Bake:
Carefully remove the hot pot from the oven. Lift the dough with the parchment paper and place it into the pot. Drizzle a little olive oil on top and sprinkle with sea salt flakes. Cover with lid and bake 30 minutes. - Finish Baking:
Remove lid and bake another 10–15 minutes until golden brown. - Cool & Serve:
Let bread cool on a wire rack before slicing. Enjoy warm with extra olive oil or butter.
Would you like me to make it with fresh cranberries instead of dried (I can adjust liquid and sweetness)?