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

Introduction

This No-Knead Rosemary Cranberry Bread is an effortless way to enjoy a fragrant, rustic loaf packed with bursts of tart cranberry and aromatic rosemary. With just a few simple ingredients and minimal hands-on time, you can have a beautiful homemade bread that’s perfect for breakfast, snacks, or alongside your favorite meals.

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, then add the warm water and olive oil. Mix until a sticky dough forms.
3. Step 3: Cover the bowl and let the dough rest at room temperature for 12 to 18 hours.
4. Step 4: Preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside to heat for 30 minutes.
5. Step 5: Turn the dough onto a floured surface, shape it into a ball, and place it on a sheet of parchment paper.
6. Step 6: Carefully place the dough along with the parchment paper into the hot Dutch oven, cover it, and bake for 30 minutes.
7. Step 7: Remove the lid and bake for an additional 15 minutes, until the bread is golden brown and crusty.
8. Step 8: Let the bread cool on a wire rack. Drizzle with olive oil and sprinkle sea salt on top before serving.

Tips & Variations

• For a softer crust, brush the top with olive oil immediately after baking instead of before.
• Try substituting fresh rosemary with other herbs like thyme or sage for a different flavor profile.
• Soak dried cranberries in warm water for 10 minutes before adding to the dough to keep them plump and juicy.

Storage

Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 3 days. To keep it longer, slice and freeze the bread in an airtight container for up to 1 month. Reheat slices in a toaster or under a broiler to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in the warm water first and let it activate for about 5-10 minutes before mixing with the dry ingredients.

Is it necessary to use a Dutch oven when baking this bread?

Using a Dutch oven helps create steam for a crisp crust and even baking. If you don’t have one, bake the dough on a baking stone or sheet with a pan of hot water in the oven to mimic steam, though results may vary.

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

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★★★★★

4.4 from 87 reviews

• Author: Simon
• Total Time: 12 hours 60 minutes
• Yield: 1 medium loaf (approximately 8 servings) 1x
• Diet: Vegetarian

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Description

This No-Knead Rosemary Cranberry Bread is a rustic, flavorful loaf infused with fresh rosemary and tart dried cranberries. Made with simple ingredients and a hands-off preparation, it requires no kneading and utilizes slow fermentation for a chewy texture and complex taste. Baked in a preheated Dutch oven, the bread develops a golden crust with a tender crumb, enhanced by a finishing drizzle of olive oil and sea salt.

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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. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, instant yeast, salt, and chopped rosemary. Stir to evenly distribute all dry components.
2. Add Cranberries and Wet Ingredients: Stir in the dried cranberries. Then add the warm water and olive oil to the bowl. Mix thoroughly until a sticky dough forms, ensuring all flour is hydrated.
3. First Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours to allow slow fermentation and flavor development.
4. Preheat Oven and Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven to heat thoroughly.
5. Shape Dough: Once fermented, turn the dough out onto a floured surface. Shape it gently into a round ball without kneading to maintain air pockets. Place the dough on parchment paper for easy transfer.
6. Bake Covered: Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment and place it inside the pot. Cover with the lid and bake for 30 minutes to trap steam and create a crusty exterior.
7. Bake Uncovered: Remove the lid to allow the bread to brown and bake for another 15 minutes or until the crust is golden brown and crisp.
8. Cool and Finish: Transfer the bread to a wire rack to cool. Once cooled slightly, drizzle the loaf with olive oil and sprinkle sea salt over the top before slicing and serving.

Notes

• The long fermentation time is key to flavor and texture development; do not shorten the resting period.
• You can substitute dried rosemary if fresh is unavailable, but fresh rosemary provides a brighter flavor.
• Allow the bread to cool completely before slicing to prevent a gummy texture inside.
• Using a Dutch oven simulates a professional steam oven, critical for the crispy crust.
• Store leftover bread wrapped in a kitchen towel in a bread box for up to 2 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

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