No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
This bread is the perfect blend of rustic charm and refined flavor. The long, slow rise develops a naturally complex dough, while the cranberries add gentle sweetness and the rosemary infuses an earthy fragrance that lingers in every bite.
Baking in a Dutch oven creates a crisp, golden crust that contrasts beautifully with the soft, airy crumb.
Finished with a drizzle of olive oil and a sprinkle of flaky sea salt, this loaf feels both artisanal and comforting—ideal for family dinners, festive gatherings, or simply elevating an everyday meal.
Why People Will Love No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt:
Effortless Artisan Quality – Achieves the flavor, crust, and texture of bakery-style bread with almost no hands-on kneading or complicated techniques.
Perfect Flavor Balance – Combines the earthy, pine-like aroma of rosemary with the sweet-tart bursts of cranberries, creating a loaf that is both savory and subtly sweet.
Golden Crust, Tender Crumb – The Dutch oven baking method yields a crisp, crackly exterior and a soft, airy interior that feels indulgent with every bite.
Versatile Serving Options – Delicious on its own, drizzled with olive oil, spread with butter, paired with cheese, or served alongside soups and salads.
Special Yet Accessible – Looks gourmet and impressive on the table, yet it’s simple enough for home bakers of any skill level to succeed.
Key Ingredients
All-Purpose Flour – The structural foundation of the loaf, forming a chewy, tender crumb that carries the flavors of fruit and herbs beautifully.
Dried Cranberries – Add natural sweetness and chewy bursts of flavor that contrast with the bread’s savory notes, making every slice interesting.
Fresh Rosemary – Earthy, fragrant, and slightly piney, rosemary infuses the dough with herbal depth and a Mediterranean character.
Olive Oil – Enhances richness, helps the crust brown, and adds subtle fruity notes that complement both the cranberries and rosemary.
Flaky Sea Salt – Finishes the loaf with a delicate crunch and a bright, briny pop that elevates both texture and taste.
Expert Tips
Use a Kitchen Scale – Measuring flour by weight rather than volume ensures accuracy and consistency, which is crucial for no-knead breads where hydration plays a key role.
Don’t Overwork the Dough – This recipe relies on long fermentation, not kneading. Handle the dough gently when shaping to preserve its air bubbles, which give the bread a light and open crumb.
Hydration is Key – The dough will be sticky—that’s intentional. Resist the urge to add extra flour, as this can make the loaf dense and compromise the crust.
Preheat the Dutch Oven Properly – Allow at least 30 minutes for your pot to heat thoroughly. A screaming-hot Dutch oven traps steam, creating the artisan-style crust that’s crisp and blistered.
Enhance with Steam – If you don’t have a Dutch oven, bake on a preheated baking stone or sheet and place a pan of hot water on the oven floor to mimic the steam effect.
Balance Add-Ins – Chop dried cranberries coarsely if they are large, and evenly distribute them with rosemary to prevent clumping and ensure every slice has a balance of flavors.
Finish Strong – A drizzle of olive oil and a sprinkle of flaky sea salt just before baking gives the loaf a glossy finish, a touch of crunch, and layers of flavor that elevate it from rustic to artisanal.
Rest Before Slicing – Let the bread cool for at least 30–45 minutes on a wire rack. Cutting too early compresses the crumb and releases steam, leaving the interior gummy.
No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Ingredients:
3 cups all-purpose flour
1 ½ tsp salt
½ tsp active dry yeast
1 ½ cups warm water
¾ cup dried cranberries
1 tbsp chopped fresh rosemary (or 1 tsp dried)
1 tbsp olive oil (plus more for drizzling)
Flaky sea salt, for topping
Instructions
1. Mix the Dough
In a large bowl, combine the flour, salt, yeast, dried cranberries, and rosemary.
Pour in the warm water and stir until a shaggy, sticky dough forms.
Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 12–18 hours, until the surface is bubbly and the dough has doubled in size.
2. Preheat the Oven
Place a Dutch oven (or heavy oven-safe pot with a lid) inside the oven and preheat to 450°F (230°C). Let the pot heat for at least 30 minutes.
3. Shape the Dough
Lightly flour a work surface and gently turn out the dough.
Shape it into a round loaf by folding the edges under, being careful not to deflate it too much.
4. Bake the Bread
Carefully place the shaped dough into the hot Dutch oven.
Drizzle with olive oil and sprinkle generously with flaky sea salt.
Cover with the lid and bake for 30 minutes.
Remove the lid and continue baking for another 10–15 minutes, until the crust is deep golden brown and crisp.
5. Cool and Serve
Transfer the bread to a wire rack and let it cool before slicing.
Serve plain, or enjoy with a drizzle of olive oil or a smear of butter.
Important Notes No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt:
Plan Ahead for the Rise – This bread requires a long fermentation (12–18 hours). Be sure to mix the dough the night before you want to bake so the timing works with your schedule.
Dough Consistency – The dough will look rough and sticky after mixing. That’s normal for no-knead bread and essential for developing the airy texture after its long rest.
Choose the Right Cranberries – Use dried cranberries without added sugar if you prefer a more subtle sweetness. Sweetened ones make the bread more dessert-like. Either option works, but it shifts the flavor profile.
Herb Intensity – Fresh rosemary gives the brightest, most aromatic flavor. If using dried rosemary, reduce the quantity since dried herbs are more concentrated.
Heat Safety – The Dutch oven becomes extremely hot after preheating. Always use thick oven mitts and caution when placing dough inside to avoid burns.
Crust vs. Crumb Balance – For a crisper crust, bake a little longer uncovered. For a softer loaf, cover the bread loosely with foil during the last few minutes to prevent over-browning.
Storage Method – Keep the bread wrapped in a clean cloth or paper bag at room temperature for up to 2 days. Avoid airtight containers, which make the crust soft. For longer storage, slice and freeze in portions.
Flavor Development – Like many artisan breads, this loaf tastes even better on the second day as the flavors of rosemary, olive oil, and cranberries meld together more fully.
How To Enjoy No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt After Cooking:
1. Serve Fresh and Warm
Slice the bread while it’s still slightly warm to enjoy the full aroma of rosemary and the soft, chewy interior.
Drizzle with extra-virgin olive oil or spread with high-quality butter to highlight the richness of the bread.
2. Pair with Savory Meals
Cheese Boards: Pairs beautifully with creamy brie, sharp cheddar, or tangy goat cheese. Add honey or fig jam to balance the cranberries.
Soups & Stews: Perfect alongside hearty bowls like butternut squash soup, chicken noodle soup, or beef stew.
Roast Dinners: Complements roasted chicken, lamb, or pork with its herbal depth and slight sweetness.
3. Elevate Breakfast or Brunch
Toast slices and top with cream cheese, ricotta, or mascarpone plus a drizzle of honey for a luxurious morning treat.
Use as the base for avocado toast, adding smoked salmon or a poached egg for extra protein.
4. Sweet Treat Option
Turn leftovers into French toast: dip slices in an egg-and-milk mixture, fry until golden, and dust with powdered sugar.
Spread with nut butter or chocolate hazelnut spread for a quick indulgence.
5. Creative Leftover Uses
Crostini or Bruschetta: Slice thin, toast, and top with roasted vegetables, cheese, or fresh tomatoes and basil.
Stuffing: Cube day-old bread and use it to create a savory rosemary-cranberry stuffing for poultry or pork roasts.
Bread Pudding: Transform slightly stale slices into a sweet custard-based bread pudding with cinnamon and vanilla.
6. Beverage Pairings
Wine: Enjoy with a glass of Sauvignon Blanc, Pinot Noir, or even a sparkling Prosecco to complement the rosemary and cranberries.
Tea: Herbal teas like chamomile or mint highlight the bread’s floral notes, while black tea provides a robust contrast.
Coffee: Pair with a medium roast coffee for breakfast or a cappuccino for brunch.
7. Storage for Best Enjoyment
Store at room temperature for up to 2 days wrapped in a cloth to keep the crust crisp.
Freeze extra slices in airtight bags; reheat in the oven or toaster for fresh-baked taste anytime.
Nutrition Information:
For No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt (per slice, based on 12 slices from the loaf):
Calories: 175 kcal | Total Fat: 3.8 g | Saturated Fat: 0.6 g | Monounsaturated Fat: 2.1 g | Polyunsaturated Fat: 0.7 g | Cholesterol: 0 mg | Sodium: 240–280 mg (depending on added sea salt) | Total Carbohydrates: 32 g | Dietary Fiber: 2.1 g | Sugars: 4.5 g | Protein: 5.2 g
Frequently Asked Questions:
Can I use fresh cranberries instead of dried cranberries?
Yes, but keep in mind that fresh cranberries will release more moisture and add tartness. If using fresh, reduce the water slightly and consider adding an extra teaspoon of sugar or honey to balance the sharp flavor.
What type of pot works best for baking this bread?
A heavy Dutch oven with a tight-fitting lid is ideal because it traps steam, creating a bakery-style crust. If you don’t have one, use a heavy oven-safe pot with a lid, or bake on a preheated baking stone with a pan of water for steam.
Can I shorten the fermentation time if I’m in a hurry?
Yes, but the flavor and texture will be less complex. A minimum of 6–8 hours can work if you use slightly more yeast (about 1 teaspoon instead of ½ teaspoon). However, the traditional 12–18 hours gives the bread its deep flavor and airy crumb.
How do I keep the crust from getting too hard?
If you prefer a softer crust, cover the loaf loosely with foil during the last 10 minutes of baking. Storing the cooled bread in a cloth or paper bag instead of plastic also helps maintain the right texture.
Can I make this bread ahead and freeze it?
Absolutely! Once the loaf is fully cooled, slice it and store the slices in freezer bags. Reheat in a 350°F (175°C) oven for 10 minutes, or toast directly from frozen to bring back the fresh-baked flavor.
Why is my dough so sticky, and should I add more flour?
The dough is meant to be sticky—that high hydration is what creates the airy, open crumb in no-knead bread. Resist adding too much flour. Instead, lightly flour your hands and work surface when shaping to manage the stickiness.
Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be substituted at the same amount (½ teaspoon). The long fermentation time allows either yeast type to fully develop flavor, so no adjustment is necessary.
How important is the 12–18 hour resting time?
Very important. This slow fermentation develops the bread’s nutty depth and chewy texture. Cutting it short will still produce bread, but with less flavor complexity and smaller air pockets.
Do I need to score the dough before baking?
Not necessarily. The Dutch oven’s steam allows natural expansion, and the loaf will crack artistically on its own. However, scoring with a sharp blade can give you more control over the shape and look of the crust.
How do I know when the bread is fully baked?
The crust should be deep golden brown, and the loaf should sound hollow when tapped on the bottom. For precision, check with a thermometer: the internal temperature should reach around 200–205°F (93–96°C).