A crusty artisan-style bread that requires no kneading! Fresh rosemary, tart cranberries, and a drizzle of olive oil make this loaf fragrant, flavorful, and perfect for sharing.
📋 Ingredients
- 3 cups all-purpose flour
- 1 ½ tsp salt
- ½ tsp instant yeast
- 1 ½ cups warm water
- ½ cup dried cranberries
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp olive oil (plus extra for brushing)
- Coarse sea salt, for sprinkling
👩🍳 Instructions
-
Mix the dough (Day 1):
In a large bowl, whisk together flour, salt, and yeast. Stir in warm water until a sticky dough forms. Fold in cranberries, rosemary, and olive oil.
Cover with plastic wrap and let rise at room temperature for 12–18 hours. -
Shape & rest:
On a floured surface, gently shape dough into a round loaf. Place on parchment, cover loosely, and let rest 30–40 minutes. -
Preheat oven:
Place a Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (230°C). -
Bake:
Carefully transfer dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
Remove lid, brush lightly with olive oil, sprinkle sea salt, and bake another 10–15 minutes until golden and crusty. -
Cool & enjoy:
Let bread cool on a wire rack before slicing.
🔢 Weight Watchers Points (per slice, 12 slices)
- Flour (3 cups = ~38 points total ÷ 12 = ~3 points each)
- Olive oil (1 tbsp in dough + brushing = ~4 points ÷ 12 = <1 point each)
- Cranberries (½ cup = ~6 points ÷ 12 = <1 point each)
➡️ ~4–5 WW points per slice
💡 Tips & Variations
- Sweet twist: Use orange zest with the cranberries.
- Savory twist: Add chopped walnuts or swap cranberries for sun-dried tomatoes.
- Storage: Keeps 3 days at room temp. Freeze slices up to 2 months.
✨ Golden crust, soft chewy center, and bursts of cranberry + rosemary in every bite — this bread tastes like it came from a bakery, but you made it at home!
