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

★★★★★

4.4 from 87 reviews
  • Author: Simon
  • Total Time: 12 hours 60 minutes
  • Yield: 1 medium loaf (approximately 8 servings) 1x
  • Diet: Vegetarian

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.

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

  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

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Find it online: https://kitchenofsimon.com/no-knead-rosemary-cranberry-bread-with-olive-oil-and-sea-salt-recipe/