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.

Ingredients

Scale

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

Instructions

Combine Dry Ingredients: In a large bowl, mix the all-purpose flour, instant yeast, salt, and rosemary thoroughly.
Add Dried Cranberries: Stir in the dried cranberries evenly into the flour mixture.
Add Wet Ingredients: Pour in the warm water and 2 tablespoons of olive oil, then stir until a sticky dough forms.
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.
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.
Shape the Dough: Turn the risen dough onto a floured surface and gently shape it into a ball, taking care not to knead.
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.
Bake Covered: Bake the dough covered for 30 minutes to allow it to rise and set inside the pot.
Bake Uncovered: Remove the lid and bake for an additional 15 minutes until the bread turns golden brown and crisp.
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