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

Description

No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is a rustic artisan-style loaf that’s beautifully crisp on the outside and soft, airy, and chewy on the inside. This easy homemade bread requires no kneading, making it perfect for beginners and experienced bakers alike. Fresh rosemary adds an earthy, fragrant flavour while sweet dried cranberries provide bursts of natural sweetness in every bite. A generous drizzle of extra virgin olive oil keeps the crumb moist and tender, while flaky sea salt creates a deliciously savoury finish that perfectly balances the sweet cranberries. The long, slow rise develops incredible flavour and gives the bread its signature artisan texture with large airy pockets. Baked in a hot Dutch oven, the loaf develops a beautifully golden crust that’s wonderfully crisp and crackly. This bread is perfect for holiday gatherings, cheese boards, soups, salads, breakfast, or simply toasted with butter. It also makes excellent sandwiches or can be served alongside roasted meats and pasta dishes. Despite its bakery-quality appearance, this recipe uses simple pantry ingredients and very little hands-on work. If you’ve always wanted to bake artisan bread at home without complicated techniques, this No-Knead Rosemary Cranberry Bread is a foolproof recipe that delivers impressive results every single time.

Ingredients For the Bread Dough

• 3½ cups (440g) all-purpose flour
• 2 tsp sea salt
• 1 tsp instant yeast
• 1½ cups (360ml) warm water
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• ¾ cup dried cranberries

For the Topping

• 1 tbsp extra virgin olive oil
• 1 tsp flaky sea salt
• 1 tsp chopped fresh rosemary

Step-by-Step Instructions

1. In a large mixing bowl, combine the flour, sea salt, and instant yeast.
2. Stir in the chopped rosemary and dried cranberries until evenly distributed.
3. Pour in the warm water and olive oil.
4. Mix with a wooden spoon until a sticky dough forms. Do not knead.
5. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
6. Let the dough rise at room temperature for 12–18 hours until doubled in size and bubbly.
7. Lightly flour a work surface and gently turn out the dough.
8. Fold the edges toward the centre a few times to form a rough round loaf without kneading.
9. Place the dough onto parchment paper, cover lightly, and let it rest for another 30–45 minutes.
10. Meanwhile, preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
11. Carefully remove the hot Dutch oven and transfer the dough using the parchment paper.
12. Drizzle the top with olive oil and sprinkle with flaky sea salt and additional rosemary.
13. Cover with the lid and bake for 30 minutes.
14. Remove the lid and continue baking for another 12–15 minutes until the crust is deep golden brown.
15. Remove the bread from the Dutch oven and cool completely on a wire rack before slicing.

Tips

• Use fresh rosemary for the brightest flavour.
• Do not rush the overnight rise—it creates the best texture and flavour.
• A sticky dough is normal and produces an airy crumb.
• Use parchment paper for easy transfer into the hot Dutch oven.
• Allow the bread to cool completely before slicing to prevent a gummy texture.
• Add chopped walnuts or pecans for extra crunch and flavour.

Notes

• Store at room temperature in a paper bag or bread box for up to 3 days.
• Freeze sliced bread in an airtight freezer bag for up to 3 months.
• Reheat slices in a toaster or warm oven for the best texture.
• Bread flour can be substituted for a slightly chewier loaf.
• Avoid refrigerating the bread, as it can dry out more quickly.

Q&A

Can I use dried thyme instead of rosemary?
Yes. Fresh rosemary gives the most traditional flavour, but thyme or sage also work well.

Can I make this without a Dutch oven?
Yes. Bake on a baking stone or heavy baking tray and place a pan of hot water on the lower oven rack to help create steam.

Why is my dough so sticky?
No-knead dough is naturally wetter than traditional bread dough. Resist adding too much extra flour, as this keeps the bread light and airy.

What can I serve with this bread?
It’s delicious with butter, olive oil, soft cheeses, soups, roasted meats, charcuterie boards, or toasted for breakfast with cream cheese and honey.

Servings

• Serves: 10–12 slices

Nutrition (Approx. Per Serving)

• Calories: 210
• Protein: 5g
• Carbohydrates: 37g
• Fat: 5g
• Saturated Fat: 0.7g
• Fibre: 2g
• Sugar: 6g
• Sodium: 360mg