Description
A delicious and easy recipe for No-Knead Rosemary Cranberry Dutch Oven Bread, featuring a crackly crust and a fragrant blend of rosemary and sweet cranberries.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 2 tablespoons fresh rosemary, chopped
- 1 cup dried cranberries
- 1 1/4 teaspoons salt
- 1 1/2 cups warm water
- 2 tablespoons olive oil
- Flaky sea salt (for topping)
Instructions
- In a large bowl, mix flour, salt, yeast, rosemary, and cranberries.
- Add warm water and stir until a sticky, shaggy dough forms.
- Cover and let rise at room temperature for 12–18 hours.
- Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
- Turn dough onto floured hands, shape gently into a rough ball.
- Place dough into hot Dutch oven, drizzle with olive oil, sprinkle sea salt.
- Cover and bake for 30 minutes, uncover and bake for an additional 10–15 minutes until deeply golden. Cool before slicing.
Notes
- Ensure the Dutch oven is preheated to achieve a crispy crust.
- For best results, use fresh rosemary and high-quality olive oil.
- Let the bread cool completely before slicing to maintain its texture.
- Prep Time: 12–18 hours
- Cook Time: 40–45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg