Ingredients
- 3½ cups bread flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1¼ teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 1 cup dried cranberries
- 1¼ cups warm water (105–110°F / 40–43°C)
- 2 tablespoons olive oil
- Optional: 1 tablespoon honey for a slightly sweeter loaf
- Extra flour for dusting
Optional Toppings
- Fresh rosemary sprigs
- Coarse sea salt
- Melted butter
- Honey for brushing after baking
Kitchen Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Stand mixer with dough hook (optional)
- Baking sheet or Dutch oven
- Parchment paper
- Sharp knife or bread lame
- Cooling rack
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and allow the mixture to rest for 5–10 minutes until foamy. If the yeast doesn’t foam, start over with fresh yeast.
Step 2: Mix the Dough
Add the olive oil and chopped rosemary to the yeast mixture.
Gradually stir in the bread flour and salt until a rough dough forms.
Fold in the dried cranberries, making sure they’re evenly distributed throughout the dough.
Step 3: Knead
Transfer the dough onto a lightly floured surface.
Knead for 8–10 minutes until smooth, elastic, and slightly tacky.
If using a stand mixer, knead with the dough hook on medium speed for about 6–7 minutes.
Step 4: First Rise
Place the dough into a lightly oiled bowl.
Cover with plastic wrap or a clean kitchen towel.
Allow it to rise in a warm place for approximately 90 minutes or until doubled in size.
Step 5: Shape the Loaf
Punch down the risen dough gently.
Shape into a round artisan boule or an oval loaf.
Place onto parchment paper or into a floured proofing basket.
Cover loosely.
Allow to rise another 45 minutes.
Step 6: Preheat the Oven
Preheat your oven to 425°F (220°C).
If using a Dutch oven, place it inside while preheating.
Step 7: Score the Bread
Using a sharp knife or bread lame, cut a few shallow slashes across the top.
Sprinkle with coarse sea salt and a few extra rosemary leaves if desired.
Step 8: Bake
Bake for 35–40 minutes at 425°F (220°C) until deeply golden brown.
The loaf should sound hollow when tapped on the bottom.
Internal temperature should reach approximately 200–205°F (93–96°C).
Step 9: Cool
Transfer to a wire rack.
Allow the bread to cool for at least 30 minutes before slicing.
This resting time helps the crumb finish setting.