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

Introduction

This No-Knead Rosemary Cranberry Bread combines fragrant herbs, sweet dried cranberries, and a touch of sea salt for a rustic loaf full of flavor. It’s easy to make with minimal effort, perfect for home bakers looking to impress without the fuss of kneading.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1/2 cup dried cranberries
• 1 1/2 cups warm water
• 2 tablespoons olive oil, plus more for drizzling
• Sea salt, for sprinkling

Instructions

1. Step 1: In a large bowl, combine the flour, instant yeast, salt, and rosemary.
2. Step 2: Stir in the dried cranberries to evenly distribute them throughout the flour mixture.
3. Step 3: Add the warm water and olive oil, mixing until a sticky dough forms.
4. Step 4: Cover the bowl with plastic wrap or a towel and let the dough rest at room temperature for 12 to 18 hours until it has doubled in size and appears bubbly.
5. Step 5: Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with its lid inside to heat for 30 minutes.
6. Step 6: Turn the dough onto a floured surface. Gently shape it into a ball without kneading, then place it on a piece of parchment paper.
7. Step 7: Carefully remove the hot pot from the oven. Lift the dough using the parchment paper and place it inside the pot. Cover with the lid.
8. Step 8: Bake the bread covered for 30 minutes. Remove the lid and bake for an additional 15 minutes until the crust is golden brown.
9. Step 9: Remove the bread from the pot and transfer it to a wire rack to cool. Drizzle with olive oil and sprinkle sea salt before serving.

Tips & Variations

• For a nuttier flavor, substitute half of the all-purpose flour with whole wheat flour.
• If fresh rosemary is unavailable, dried rosemary works well—use one-third the amount to avoid overpowering the bread.
• Try adding chopped nuts like walnuts or pecans along with cranberries for extra texture.
• Use a well-seasoned cast iron Dutch oven for the best crust development.

Storage

Store the bread at room temperature wrapped loosely in a clean kitchen towel for up to 3 days. For longer storage, slice and freeze in a sealed bag for up to 2 months. Reheat slices in a toaster or oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but activate the active dry yeast in the warm water for about 5–10 minutes before mixing it into the flour to ensure it’s alive and will help the dough rise.

Do I need a Dutch oven to bake this bread?

While a Dutch oven helps develop a crisp crust by trapping steam, you can bake the bread on a baking stone or sheet covered loosely with a large oven-safe bowl, though results may vary.

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

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★★★★★

4.8 from 97 reviews

• Author: lilan
• Total Time: 12 hours 45 minutes
• Yield: 1 loaf (about 8 servings) 1x
• Diet: Vegetarian

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Description

This No-Knead Rosemary Cranberry Bread combines the earthy aroma of fresh rosemary with the natural sweetness of dried cranberries, all encased in a rustic olive oil-infused crust with a sprinkle of sea salt. Perfect for an easy, flavorful homemade bread that requires minimal effort and no kneading.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1/2 cup dried cranberries

Wet Ingredients

• 1 1/2 cups warm water
• 2 tablespoons olive oil, plus more for drizzling

For Finishing

• Sea salt, for sprinkling

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Instructions

1. Combine Dry Ingredients: In a large bowl, mix the all-purpose flour, instant yeast, salt, and rosemary thoroughly.
2. Add Dried Cranberries: Stir in the dried cranberries evenly into the flour mixture.
3. Add Wet Ingredients: Pour in the warm water and 2 tablespoons of olive oil, then stir until a sticky dough forms.
4. Rest the Dough: Cover the bowl with plastic wrap or a towel and let it sit at room temperature for 12 to 18 hours. During this time, the dough will double in size and become bubbly.
5. Preheat Oven and Pot: Place a Dutch oven or heavy oven-safe pot with its lid inside the oven, preheating to 450°F (230°C). Allow the pot to heat for 30 minutes.
6. Shape the Dough: Turn the risen dough onto a floured surface and gently shape it into a ball, taking care not to knead.
7. Prepare for Baking: Place the dough ball on a piece of parchment paper. Carefully remove the hot pot from the oven, lift the parchment with the dough, and place it inside the pot. Cover with the lid.
8. Bake Covered: Bake the dough covered for 30 minutes to allow it to rise and set inside the pot.
9. Bake Uncovered: Remove the lid and bake for an additional 15 minutes until the bread turns golden brown and crisp.
10. Cool and Finish: Take the bread out of the pot and let it cool on a wire rack. Drizzle with olive oil and sprinkle with sea salt before serving.

Notes

• Use fresh rosemary for a more vibrant flavor, but dried rosemary can be substituted in smaller quantity.
• Make sure water is warm, not hot, to activate the yeast without killing it.
• Do not knead the dough; the long fermentation develops gluten and flavor.
• The Dutch oven traps steam to create a crispy crust.
• Leftover bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
• Olive oil drizzle enhances the crust’s taste and adds moisture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: no-knead bread, rosemary bread, cranberry bread, olive oil bread, easy homemade bread, rustic bread