Instructions
- Mix the dough. In a large bowl, stir together the flour, salt, and instant yeast until evenly combined. Add the warm water and mix until a sticky, shaggy dough forms. Fold in the dried cranberries and chopped rosemary. The dough will appear loose and soft—this is expected with a no-knead recipe.
- Let the dough rise. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12–18 hours. During this long rise, the dough will expand significantly, becoming bubbly on the surface and doubled in size.
- Preheat the Dutch oven. Place a Dutch oven or heavy oven-safe pot with its lid into your oven. Preheat to 450°F (230°C) and allow the pot to heat for a full 30 minutes. The intense heat is what gives the bread its crisp, bakery-style crust.
- Transfer the dough. Lightly flour your hands and gently shape the risen dough into a loose round. Carefully transfer it into the hot pot. Drizzle the top with olive oil and sprinkle generously with sea salt. The oil helps deepen the crust’s color and adds aromatic richness.
- Bake covered. Place the lid on the pot and bake for 30 minutes. The covered environment traps steam, helping the loaf rise fully and develop a glossy, crisp shell.
- Finish uncovered. Remove the lid and bake an additional 15 minutes. This final stage browns the crust to a deep golden color and ensures it becomes beautifully crisp.
- Cool and slice. Carefully lift the bread from the pot and place it on a wire rack. Allow it to cool completely before slicing so the interior sets properly and slices cleanly.
Serving Notes
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