Ingredients
- 3 1/2 cups unbleached bread flour
- 2 teaspoons kosher salt (Diamond Crystal preferred)
- 1 1/2 teaspoons active dry yeast (not rapid rise)
- 2 tablespoons granulated sugar
- 2 cups room temperature water
- 8 tablespoons extra-virgin olive oil, divided
- 4 ounces fresh or thawed frozen cranberries (1 cup)
- 2 tablespoons fresh rosemary leaves
- 3 tablespoons sanding sugar or turbinado sugar
- Flaky sea salt, such as Jacobsen, for serving (optional)
Instructions
- In a large bowl, whisk together flour, kosher salt, yeast, and granulated sugar.
- Add the water and stir until a sticky dough forms.
- Transfer dough to a second large bowl drizzled with 3 tablespoons olive oil, turning to coat.
- Cover and refrigerate until doubled in size, at least 12 hours or up to 3 days. Punch down if dough doubles early.
- With damp hands, fold the dough over itself four times in the bowl, turning 90° between each fold until smooth and taut.
- Cover and let rise at room temperature for 1–2 hours, until doubled again.
- Preheat oven to 500°F. Coat the bottom of a 9×13-inch rimmed baking sheet with 3 tablespoons olive oil.
- Transfer dough to prepared pan and press evenly to the edges with your fingers.
- Cover and let rest for 20 minutes.
- Dimple the surface deeply with your fingers. Sprinkle evenly with cranberries, rosemary, and sanding sugar. Drizzle with remaining 2 tablespoons olive oil.
- Bake for about 15 minutes, until golden on top and bottom and fully cooked through.
- Serve warm, sprinkled with flaky sea salt if desired.
Notes
- Use fresh or thawed frozen cranberries—do not use dried for this recipe.
- Dough can be made ahead and refrigerated up to 3 days.
- Perfect alongside creamy cheeses, soup, or roasted meats.
- Leftovers reheat well in a toaster oven or air fryer.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
