Imagine the smell of freshly baked bread filling your kitchen, warm and inviting, just as the first golden rays of the sun peek through the windows. This No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is the perfect recipe for those moments when you want something simple yet extraordinary. Whether you’re preparing for a cozy family dinner, a festive gathering, or a quiet evening at home, this rustic, fragrant bread is sure to delight.
Inspired by the seasonal flavors of autumn, this bread combines the earthy aroma of fresh rosemary with the tart sweetness of dried cranberries. The no-knead method makes it incredibly easy to prepare—just mix, let rise, and bake—and the result is a stunning loaf with a crunchy, golden crust and soft, flavorful interior. The addition of olive oil and a sprinkle of sea salt brings a touch of sophistication to this humble loaf, making it the perfect accompaniment to soups, salads, or even just a generous spread of butter.
Why You’ll Love This Rosemary Cranberry Bread
If you’re a fan of rustic, flavorful bread but don’t have the time or inclination for kneading, this No-Knead Rosemary Cranberry Bread is a game changer. Here are a few reasons why you’ll fall in love with this recipe:
- Minimal Effort, Maximum Flavor: The no-knead method requires very little hands-on time, but the long rise allows the dough to develop deep flavors. You won’t believe how good it tastes!
- Versatile & Adaptable: This bread works wonderfully as a side for dinner, toasted for breakfast, or even as a snack. Its subtle sweetness and savory notes make it the perfect all-around bread.
- Great for Gifting or Sharing: Who wouldn’t love receiving a homemade loaf of this beautiful bread as a gift? It’s perfect for the holiday season or for any occasion when you want to impress.
- Simple Ingredients, Big Impact: With just a few pantry staples, you’ll create a bread that’s perfect for any occasion. Dried cranberries, fresh rosemary, and olive oil elevate the simple ingredients into something extraordinary.
Let’s dive into the recipe, and soon you’ll be enjoying a warm, fragrant loaf of rosemary cranberry bread right from your oven!
Ingredients: Simple Yet Flavorful
For this recipe, you’ll need:
- 3 cups (360 g) all-purpose flour: The foundation of any bread. All-purpose flour provides the right structure and texture for this no-knead loaf.
- 1 1/4 teaspoons (7 g) salt: Enhances the flavor of the bread and balances the sweetness of the cranberries.
- 1/2 teaspoon (2 g) instant yeast: The key to the bread’s rise, providing a light and airy texture.
- 1 1/2 cups (360 ml) warm water: Activates the yeast and helps form a sticky dough.
- 1/2 cup (70 g) dried cranberries: The star of this bread! The tartness of the cranberries creates a lovely contrast to the savory rosemary.
- 2 teaspoons (1 g) fresh rosemary, chopped: Fresh rosemary brings an aromatic, earthy depth to the bread.
- 2 tablespoons (30 ml) olive oil: Adds richness to the dough and a hint of fruity flavor.
- Sea salt: For sprinkling on top, giving the crust an extra pop of flavor.
These simple ingredients come together to create a loaf that’s bursting with flavor—perfect for any bread lover!
Directions: Step-by-Step Guide to Perfect Bread
Step 1: Mix the Dry Ingredients
In a large bowl, combine the flour, salt, and instant yeast. Stir well to evenly distribute the ingredients. This will help ensure that the yeast is fully incorporated into the dough, which is essential for achieving a good rise.
Step 2: Add Water and Mix
Slowly pour in the warm water and mix with a wooden spoon or your hands until a sticky dough forms. Don’t worry if the dough seems a bit rough or messy at this stage; that’s exactly how it should be. The no-knead method relies on a wetter, stickier dough that will develop its texture over time as it rises.
Step 3: Fold in Cranberries and Rosemary
Once the dough comes together, gently fold in the dried cranberries and fresh rosemary. These two ingredients are what really set this bread apart. The rosemary adds a fragrant, savory note, while the cranberries provide little bursts of sweetness with every bite. Stir until they’re evenly distributed throughout the dough.
Step 4: Let the Dough Rise
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours. The long, slow rise is the key to developing the deep, complex flavors in the bread. The dough should double in size and become bubbly, with a slightly sticky texture.
Step 5: Preheat Your Oven and Dutch Oven
About 30 minutes before your dough is done rising, preheat your oven to 450°F (230°C). Place a Dutch oven or another heavy, oven-safe pot inside to heat as well. This ensures that the bread bakes evenly, developing a beautiful, crispy crust. The heat from the pot mimics the effects of a traditional bread oven, creating a steamy environment that helps the bread rise properly.
Step 6: Shape the Dough and Transfer to the Pot
Once the dough has risen and is ready to bake, carefully transfer it into the hot Dutch oven. The dough will be sticky, so you can use a spatula or your hands to gently shape it into a rough ball. Drizzle the dough with a little more olive oil to add richness and flavor to the crust.
Step 7: Bake with the Lid On
Cover the Dutch oven with the lid and place it in the preheated oven. Bake for 30 minutes. The lid traps steam, which helps the bread rise and develop a golden, crispy crust while keeping the inside soft and airy.
Step 8: Finish Baking Without the Lid
After 30 minutes, remove the lid and continue to bake the bread for an additional 15 minutes. This will allow the top to become beautifully golden and crisp. Keep an eye on the bread during this stage to ensure it doesn’t brown too quickly.
Step 9: Cool and Slice
Once the bread has finished baking, remove it from the oven and let it cool on a wire rack. Allow it to cool for at least 10-15 minutes before slicing. The bread will have a crisp, golden crust with a tender, chewy interior. As the bread cools, the rosemary and cranberry flavors will continue to meld together.
Step 10: Serve and Enjoy!
Once your No-Knead Rosemary Cranberry Bread is cool enough to slice, it’s time to dig in! Enjoy it on its own, with butter, or alongside your favorite soups, salads, or cheese platters. The balance of savory and sweet will make it a standout addition to any meal.
Tips for Success
- Timing is Key: Make sure you allow the dough to rise for the full 12-18 hours. Rushing the rise will result in less flavor and a denser loaf.
- Use a Hot Pot: Ensure your Dutch oven or baking pot is thoroughly preheated. A hot pot is essential for developing the signature crust and texture of no-knead bread.
- Customize Your Add-ins: Feel free to experiment with other add-ins. Walnuts, pecans, or even orange zest would work beautifully with the rosemary and cranberries.
- Watch the Oven: Every oven is different, so keep an eye on your bread as it bakes, especially during the final 15 minutes when the crust is forming.
Serving Suggestions
This No-Knead Rosemary Cranberry Bread is versatile and can be served in a variety of ways:
- Toast it for Breakfast: Slice and toast a piece of bread, then top it with cream cheese, butter, or your favorite jam for a simple yet delicious breakfast.
- Perfect Pairing with Soup: This bread pairs wonderfully with a variety of soups, especially creamy or hearty ones like butternut squash soup or tomato basil.
- Holiday Side Dish: Serve this as a side during your holiday meals for a touch of rustic elegance. Its festive cranberry color makes it a standout on any table.
- Cheese & Charcuterie Boards: Use this flavorful bread as a base for a stunning cheese and charcuterie board. The savory rosemary and sweet cranberries complement a wide variety of cheeses and cured meats.
Final Thoughts
Whether you’re a seasoned bread baker or a beginner, this No-Knead Rosemary Cranberry Bread is a simple yet impressive recipe that anyone can master. The no-knead method is perfect for busy people who still want to enjoy homemade bread without all the fuss. The combination of rosemary and cranberries adds a unique twist to the classic rustic loaf, making it a delightful treat for any occasion.
Give it a try, and soon you’ll be savoring the warm, golden crust and tender crumb of this aromatic loaf—made with love and just a few simple ingredients. Happy baking!
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No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
- Total Time: 13-18 hours 45 minutes
- Yield: 8 servings 1x
Description
This No-Knead Rosemary Cranberry Bread is the perfect recipe for those moments when you want something simple yet extraordinary. With a long rise time and minimal effort, the dough develops deep, rich flavors. The addition of tart cranberries, fragrant rosemary, and a touch of sea salt makes this bread perfect for any occasion, from cozy dinners to festive gatherings.
Ingredients
3 cups (360 g) all-purpose flour
1 1/4 teaspoons (7 g) salt
1/2 teaspoon (2 g) instant yeast
1 1/2 cups (360 ml) warm water
1/2 cup (70 g) dried cranberries
2 teaspoons (1 g) fresh rosemary, chopped
2 tablespoons (30 ml) olive oil, plus extra for drizzling
Sea salt, for sprinkling
Instructions
- In a large bowl, combine flour, salt, and yeast. Stir in warm water until a sticky dough forms.
- Fold in the dried cranberries and chopped rosemary.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12-18 hours until it has doubled in size and is bubbly.
- Preheat the oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot inside to heat for 30 minutes.
- Once the dough has risen, carefully transfer it to the hot pot. Drizzle with olive oil and sprinkle with sea salt.
- Cover the pot with the lid and bake for 30 minutes.
- Remove the lid and continue baking for an additional 15 minutes until the crust is golden and crispy.
- Allow the bread to cool on a wire rack for 10-15 minutes before slicing.
Notes
- Allow the dough to rise for the full 12-18 hours to develop the best flavor and texture.
- Use a preheated Dutch oven or heavy pot to create a crispy crust.
- Customize with different add-ins like nuts or orange zest.
- If you want a softer crust, cover the bread with foil during the last 15 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes