No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt

Description

This No-Knead Rosemary Cranberry Bread is a rustic artisan-style loaf that’s as simple as it is flavorful. With bursts of sweet dried cranberries, earthy rosemary, a drizzle of olive oil, and a sprinkle of sea salt, this bread comes together with almost no effort. The long resting time develops deep flavor and a chewy, airy texture, while the cranberries add a hint of natural sweetness. Perfect with cheese, soup, or simply dipped in extra virgin olive oil, this loaf looks and tastes like it came straight from a bakery.

Ingredients For No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt

• 3 cups all-purpose flour (plus more for dusting)

• 1 ½ teaspoons salt

• ½ teaspoon instant yeast

• 1 ½ cups warm water (room temperature)

• 1 tablespoon olive oil (plus extra for drizzling)

• 1 teaspoon fresh rosemary (finely chopped, or ½ teaspoon dried)

• ½ cup dried cranberries

• Sea salt flakes, for topping

Instructions

1. Mix the dough

   • In a large bowl, whisk together flour, salt, and yeast.

   • Add warm water, olive oil, rosemary, and cranberries. Stir until a shaggy, sticky dough forms.

2. First rise (overnight)

   • Cover the bowl with plastic wrap or a damp towel.

   • Let the dough rest at room temperature for 12–18 hours until doubled in size and bubbly.

3. Shape the dough

   • Lightly flour your hands and surface. Gently turn out the dough and shape into a round ball (do not knead).

   • Place on parchment paper and let rise for another 30–45 minutes.

4. Preheat oven & Dutch oven

   • Place a Dutch oven (or heavy pot with lid) into the oven and preheat to 450°F (230°C) for at least 30 minutes.

5. Bake the bread

   • Carefully place the dough with parchment into the hot Dutch oven. Cover with the lid and bake for 30 minutes.

   • Remove the lid, drizzle lightly with olive oil, sprinkle sea salt on top, and bake uncovered for another 10–15 minutes until golden brown.

6. Cool & enjoy

   • Remove from pot and let cool at least 30 minutes before slicing.

Notes

• Fresh rosemary gives the best aroma, but dried works if that’s what you have.

• For extra sweetness, soak cranberries in warm water or orange juice for 10 minutes, then drain before adding.

• This recipe works best in a Dutch oven, but you can also bake on a sheet pan with a small dish of water in the oven for steam.

Tips

• Don’t skip the overnight rise—it develops the bread’s airy texture and flavor.

• Use coarse sea salt flakes for a lovely crunch on top.

• For a festive twist, add chopped walnuts or pecans.

• Leftovers make excellent toast with butter or goat cheese.

Servings

• Makes 1 loaf (about 8–10 slices).

Nutritional Info (per slice, ~10 slices)

• Calories: 160

• Carbs: 29g

• Protein: 4g

• Fat: 3g

• Fiber: 2g

• Sugar: 3g

• Sodium: 220mg

Benefits

• Heart-healthy fats: Olive oil provides healthy monounsaturated fats.

• Antioxidants: Cranberries are rich in vitamin C and polyphenols.

• Low effort, big reward: The no-knead method saves time and effort while still producing a bakery-quality loaf.

• Digestive support: Naturally fermented overnight rise improves digestibility.

Q & A

Q: Can I use fresh cranberries instead of dried?
A: Yes! Fresh cranberries can be used but chop them and reduce liquid slightly since they release moisture.

Q: What if I don’t have a Dutch oven?
A: You can use a baking sheet with a metal pan of hot water on the bottom rack to create steam, which helps form the crust.

Q: Can I make this gluten-free?
A: Yes, but you’ll need a high-quality gluten-free flour blend. The texture may be denser.

Q: How long does it stay fresh?
A: Best eaten within 2–3 days. Store at room temperature wrapped in a clean towel, or freeze slices for up to 2 months.

Q: Can I add other mix-ins?
A: Absolutely! Try orange zest, nuts, or even a sprinkle of cinnamon for a holiday loaf.