No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Sal
This no-knead rosemary cranberry bread is rustic, fragrant, and beautifully crusty—perfect for beginners and seasoned bakers alike. With zero kneading, a slow overnight rise, and a crisp Dutch-oven bake, this bread delivers bakery-style results with minimal effort. The sweetness of dried cranberries pairs perfectly with aromatic rosemary, while olive oil and flaky sea salt create an irresistible crust.
Ideal for breakfast, cheese boards, or serving alongside soups and salads.
Why You’ll Love This Bread
- No kneading required
- Crispy artisan-style crust
- Soft, airy interior
- Sweet–savory flavor balance
- Perfect for make-ahead baking
Ingredients
- 3 cups (360 g) all-purpose flour
- 1¼ teaspoons (7 g) salt
- ½ teaspoon (2 g) instant yeast
- 1½ cups (360 ml) warm water (not hot)
- ½ cup (70 g) dried cranberries
- 2 teaspoons fresh rosemary, finely chopped
- 2 tablespoons (30 ml) olive oil, plus extra for drizzling
- Flaky sea salt, for topping
Instructions
1 Mix the Dough
In a large bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and mix with a wooden spoon or spatula until a sticky, shaggy dough forms. Fold in the dried cranberries and chopped rosemary until evenly distributed.
The dough will look rough and sticky—this is exactly what you want.
2 Long Rise (Flavor Magic)
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours, until doubled in size and bubbly on the surface.
This slow fermentation is what creates deep flavor and an airy crumb.
3 Preheat & Prepare
Place a Dutch oven (or heavy oven-safe pot with lid) into the oven and preheat to 450°F (230°C) for 30 minutes.
4 Bake
Carefully remove the hot pot. Gently transfer the dough inside (no shaping needed). Drizzle with olive oil and sprinkle generously with flaky sea salt.
Cover and bake for 30 minutes.
Remove the lid and bake for another 15 minutes, until deeply golden with a crisp crust.
5 Cool & Serve
Transfer the bread to a wire rack and let cool for at least 30 minutes before slicing.
Cutting too early releases steam and affects texture.
Serving Ideas
- Toasted with butter or honey
- Served with cheese, olives, and olive oil
- Alongside soups, stews, or roasted vegetables
- As a gourmet sandwich bread
Tips & Variations
- Swap cranberries for raisins or chopped dates
- Add orange zest for a citrus note
- Use whole wheat flour for 30% of the total flour
- Sprinkle rosemary and sea salt after baking for extra aroma