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

A crusty, golden loaf infused with rosemary and cranberries—no kneading, just time and flavor

Introduction: Artisan Bread Made Simple

This No-Knead Rosemary Cranberry Bread is the kind of recipe that makes you feel like a baker without breaking a sweat. With just a few ingredients and a long, slow rise, you get a beautifully golden loaf with a chewy crust, tender crumb, and bursts of cranberry sweetness. The rosemary adds an earthy aroma, while olive oil and sea salt finish it with a savory touch.

Whether you’re serving it with cheese, soup, or just warm with butter, this bread is a showstopper that requires almost no hands-on work.

Ingredients Breakdown

Let’s explore what makes this bread so flavorful and easy:

Dough Base:

• All-purpose flour (3 cups / 360 g)
  Provides structure and chewiness.
• Salt (1¼ tsp / 7 g)
  Enhances flavor and balances sweetness.
• Instant yeast (½ tsp / 2 g)
  Creates rise and airiness with minimal effort.
• Warm water (1½ cups / 360 ml)
  Activates yeast and hydrates the dough.

Tip: Use water around 100–110°F (38–43°C) for best results.

Flavor Add-Ins:

• Dried cranberries (½ cup / 70 g)
  Add tart-sweet bursts and chewy texture.
• Fresh rosemary (2 tsp / 1 g, chopped)
  Adds herbal aroma and savory depth.

Optional: Use orange zest or chopped walnuts for variation.

Finish:

• Olive oil (2 tbsp / 30 ml + extra)
  Adds richness and helps crisp the crust.
• Sea salt (for sprinkling)
  Adds crunch and flavor contrast.

Tip: Use flaky sea salt for visual appeal.

Step-by-Step Instructions

Step 1: Mix the Dough

In a large bowl:

• Combine flour, salt, and yeast.

Stir in warm water until a sticky dough forms.

Fold in cranberries and rosemary.

Tip: Use a spatula or wooden spoon—no kneading required.

Step 2: Let It Rise

Cover bowl with plastic wrap or a clean towel.

Let rise at room temperature for 12–18 hours, until:

• Dough is bubbly
• Doubled in size

Optional: Refrigerate after 12 hours to slow fermentation.

Step 3: Preheat the Oven

Set oven to 450°F (230°C).

Place a Dutch oven or heavy pot inside to heat for 30 minutes.

Tip: Use parchment paper to transfer dough easily.

Step 4: Bake the Bread

Carefully transfer dough into hot pot.

Drizzle with olive oil and sprinkle with sea salt.

Cover with lid and bake for 30 minutes.

Remove lid and bake another 15 minutes, until:

• Crust is golden
• Loaf sounds hollow when tapped

Cool on wire rack before slicing.

Optional: Brush with more olive oil while warm.

Serving Suggestions

Perfect for:

• Cheese boards
• Holiday brunch
• Soup night
• Gifting

Serve with:

• Brie or goat cheese
• Honey butter
• Roasted garlic spread

Presentation Tip: Slice and fan out on a wooden board with rosemary sprigs.

Variations to Try

Want to make it your own? Try these delicious twists:

Orange Cranberry

Add orange zest and swap rosemary for cinnamon.

Savory Herb

Add grated Parmesan and thyme.

Nutty Crunch

Add chopped pecans or walnuts.

Vegan Version

Already vegan—just use plant-based toppings.

Sweet Twist

Add dark chocolate chunks and omit rosemary.

Storage and Make-Ahead Tips

• Make-Ahead: Mix dough the night before and bake fresh.
• Refrigerate: Store cooled bread in airtight container for up to 4 days.
• Freeze: Freeze sliced or whole loaf for up to 2 months. Reheat in oven.

Tip: Toast slices for extra crunch and flavor.

Nutrition Notes (Per Slice, ~1 of 8)

• Calories: ~220
• Protein: ~5g
• Carbohydrates: ~28g
• Fat: ~8g
• Sugar: ~4g
• Sodium: ~250mg
• Fiber: ~2g

This bread is:

• No-knead
• Crowd-pleasing
• Comfort food approved
• Perfect for gifting

Final Thoughts

This No-Knead Rosemary Cranberry Bread is more than just a loaf—it’s a celebration of flavor, texture, and simplicity. Whether you’re baking it for a cozy dinner or slicing it for a festive spread, it’s guaranteed to impress.