Instructions:
1. Mix the Dough (10 min)
In a large bowl, stir together:
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Flour
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Salt
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Yeast
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Rosemary
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Cranberries
Add the warm water and olive oil. Stir until you get a shaggy, sticky dough.
2. First Rise (12–18 hours)
Cover the bowl tightly with plastic wrap or a lid. Let it sit at room temperature (away from drafts) for 12–18 hours. The dough should double and have bubbles on top.
3. Shape the Dough
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Lightly flour a work surface.
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Scrape out the dough and fold it over on itself a few times.
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Shape it into a rough ball. It will be loose – that’s normal.
Let it rest, covered with a towel or bowl, for 30–45 minutes while you preheat the oven.
4. Preheat Oven & Dutch Oven (at least 30 minutes)
Place a Dutch oven with the lid inside your oven and preheat to 450°F (230°C).
5. Bake
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Carefully remove the hot Dutch oven.
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Place the dough inside (parchment paper helps with transfer).
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Brush with olive oil and sprinkle with flaky sea salt.
Bake:
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30 minutes with the lid on
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10–15 minutes with the lid off, until golden brown and crusty
6. Cool
Let the bread cool on a wire rack for at least 30 minutes before slicing. This helps set the crumb.
Tips:
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Add chopped walnuts or pecans for a nuttier variation.
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Use orange zest for a citrusy holiday twist.
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Dried cherries can be swapped for cranberries.
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