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

Ingredients

• 3 cups (360 g) all-purpose flour
• 1 1/4 teaspoons (7 g) salt
• 1/2 teaspoon (2 g) instant yeast
• 1 1/2 cups (360 ml) warm water
• 1/2 cup (70 g) dried cranberries
• 2 teaspoons (1 g) fresh rosemary, chopped
• 2 tablespoons (30 ml) olive oil, plus extra for drizzling
• Sea salt, for sprinkling

The combination of rosemary and cranberries adds both fragrance and flavor, while the olive oil brings richness. Using warm water helps the yeast activate gently, allowing for the slow, 12–18 hour rise that gives the bread its airy crumb and complex taste.

Instructions