No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
This No-Knead Rosemary Cranberry Bread is a rustic artisan-style loaf that’s as beautiful as it is delicious. The best part? No kneading is required—just mix, rest, and bake. The bread develops a crisp golden crust, fluffy chewy interior, and layers of flavor from fragrant rosemary, tart cranberries, earthy olive oil, and a final sprinkle of flaky sea salt.
It’s the kind of bread that feels gourmet but is surprisingly simple, making it perfect for holidays, dinner parties, or cozy weekends at home. Pair it with cheese, soup, or enjoy it toasted with butter and honey for an unforgettable bite.
📝 Ingredients (Makes 1 Loaf)
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3 cups all-purpose flour
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1½ tsp salt
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½ tsp instant yeast
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1¼ cups warm water (about 110°F / 45°C)
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2 tbsp olive oil (plus extra for brushing)
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1 tbsp honey (optional, for balance)
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1 cup dried cranberries
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1½ tbsp fresh rosemary, chopped (plus extra sprigs for topping)
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Flaky sea salt, for finishing
🔪 Instructions
1. Mix the Dough
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In a large mixing bowl, whisk together flour, salt, and yeast.
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Stir in warm water, olive oil, and honey (if using). Mix until a sticky dough forms.
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Add cranberries and rosemary, folding them into the dough.
2. First Rise (No Knead Magic)
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Cover bowl tightly with plastic wrap or a damp kitchen towel.
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Let sit at room temperature for 12–18 hours (overnight works best). Dough will double in size and be bubbly on top.
3. Shape the Dough
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After rising, turn dough onto a floured surface.
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With floured hands, gently shape into a round loaf (do not over-handle).
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Place on parchment paper, cover loosely, and let rest for 30–45 minutes.
4. Preheat the Oven & Dutch Oven
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Place a Dutch oven (with lid) inside your oven and preheat to 450°F (230°C).
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Heating the Dutch oven ensures a crisp artisan crust.
5. Bake the Bread
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Carefully remove hot Dutch oven, lift dough with parchment paper, and place inside.
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Brush top lightly with olive oil, sprinkle extra rosemary and flaky sea salt.
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Cover with lid and bake 30 minutes.
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Remove lid and bake another 10–15 minutes until deep golden brown.
6. Cool & Serve
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Transfer loaf to a wire rack. Let cool at least 30 minutes before slicing.
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Serve warm or at room temperature.
🍴 Serving Suggestions
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Serve alongside cheese boards with brie, goat cheese, or blue cheese.
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Toast slices and top with butter + honey or olive oil + balsamic glaze.
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Enjoy with hearty soups and stews.
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Slice thin and use for festive holiday crostini.
💡 Tips & Variations
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Use fresh cranberries instead of dried for a tart burst (lightly coat in flour before mixing to prevent sinking).
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Add chopped nuts (walnuts or pecans) for extra crunch.
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Swap rosemary with thyme or sage for a different aroma.
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Don’t skip the preheated Dutch oven—it creates the perfect bakery-style crust.
❓ Related Questions
Q1: Can I make this bread without a Dutch oven?
Yes! Bake on a baking stone or sheet pan, but place a tray of hot water in the oven to create steam for a similar crust.
Q2: How long does this bread stay fresh?
It’s best eaten within 2–3 days. Store wrapped at room temp. For longer storage, slice and freeze, then toast when needed.
Q3: Can I make it gluten-free?
Yes, substitute a high-quality gluten-free all-purpose flour blend. The texture will differ slightly but still delicious.
Q4: What if I don’t want to wait 12 hours for rising?
You can do a quick-rise version by using 2 tsp yeast and letting it rise for 2–3 hours, but the flavor won’t be as deep.
Q5: Can I use fresh herbs instead of dried?
Absolutely! Fresh rosemary gives the most vibrant flavor, but dried works too (use 1 tsp dried = 1 tbsp fresh).
✨ With minimal effort and simple pantry ingredients, you’ll have a beautiful artisan bread that looks like it came straight from a bakery.
