No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Introduction
There’s something quietly magical about pulling a warm loaf of homemade bread from the oven — the crackle of the crust, the scent of rosemary rising through the kitchen, and the surprise tartness of cranberries balancing a rich, olive-oil-slick crumb. This No-Knead Rosemary Cranberry Bread is perfect for a cozy evening at home, a festive holiday table, or a picnic when you want an easy-to-transport artisan loaf. Inspired by simple, rustic baking traditions and the ease of long-fermentation methods, this bread delivers big flavor with minimal hands-on time. Whether you’re a busy home cook or a weekend baker looking for a fail-safe centerpiece, this recipe is built to inspire confidence and delight every time.
Why this no-knead bread works (and why you should try it)
No-knead bread isn’t a shortcut — it’s a technique that trades elbow grease for time. A long, slow rest (12–18 hours) allows the yeast to do the heavy lifting: developing flavor, strengthening gluten strands, and creating an open, tender crumb. Using a preheated Dutch oven mimics a professional steam oven, trapping moisture and producing a crisp, deeply colored crust. Fresh rosemary and dried cranberries bring savory and bright notes that pair beautifully with olive oil and a flurry of flaky sea salt on top. This is a simple, rewarding loaf that looks and tastes like a bakery artisan creation with almost no fuss.
Ingredients
- 3 cups (about 360–375 g) all-purpose flour
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons fine salt
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 3/4 cup dried cranberries (about 110 g)
- 1 1/2 cups (360 ml) warm water (about 95–105°F / 35–40°C)
- 1 tablespoon olive oil (for brushing)
- Flaky sea salt, for topping
Notes on ingredients:
- If you prefer weighing ingredients, 3 cups of AP flour is roughly 360–375 g depending on how you spoon and level. Weighing gives the most consistent results.
- Use instant yeast for convenience (no proofing required). If using active dry yeast, dissolve it in the warm water and wait 5–10 minutes until foamy before mixing.
- Fresh rosemary gives the best aromatic lift; if using dried, reduce the amount to avoid overpowering the dough.
- Optional: plump the dried cranberries in warm water or orange juice for 10 minutes, then drain and pat dry to prevent them from pulling moisture from the dough during baking.
Yield & Timing
- Servings: 10–12 slices
- Prep Time: 10 minutes active
- Rest Time: 12–18 hours (overnight)
- Cooking Time: 40–45 minutes
- Total Time: About 13 hours (mostly hands-off)
- Kcal: Approximately 190 per slice
Directions (step-by-step with tips)
- In a large mixing bowl, whisk together the flour, instant yeast, and salt until evenly combined. Stir in the chopped rosemary and dried cranberries so they’re distributed through the dry mix. (Tip: toss the cranberries with a tablespoon of flour first if you notice they clump or sink to the bottom.)
- Add the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Don’t worry about smoothing it—this dough is meant to be wet and loose.
- Cover the bowl tightly with plastic wrap or a reusable bowl cover. Let the dough rest at room temperature for 12–18 hours. Overnight is ideal. You’ll know it’s ready when it’s bubbly and has expanded by about 30–50%. (Tip: in a cool kitchen, allow the full 18 hours; in a warmer kitchen, 12 may be enough.)
- When the bulk ferment is nearly done, preheat your oven to 450°F (230°C). Place a clean Dutch oven (with its lid) in the oven while it preheats — this traps steam and creates the perfect crust. Preheating the pot is one of the keys to a great no-knead loaf.
- Turn the dough out onto a well-floured surface. With floured hands, gently shape the dough into a rough ball by folding the edges toward the center. Avoid pressing out all the gas — you want to keep some bubbles for an open crumb. Let the shaped dough rest uncovered for 30 minutes while the oven finishes heating. (Tip: a pizza peel or sheet of parchment makes transferring the dough into the hot pot easier and safer.)
- Carefully remove the preheated Dutch oven from the oven. If you used parchment, lift the dough by the parchment and set it into the pot; otherwise, gently place the dough inside. Brush the top with 1 tablespoon olive oil and sprinkle with flaky sea salt. (Tip: use a silicone brush and be quick so you don’t lose too much oven heat.)
- Cover and bake for 30 minutes. Then remove the lid and bake for an additional 10–15 minutes, until the crust is a deep golden brown and crackly. Internal temperature should register about 200–210°F (93–99°C) if you’re using an instant-read thermometer.
- Carefully lift the bread out and set on a wire rack to cool. Resist the urge to slice while it’s still hot; letting it cool for at least 45 minutes yields a better crumb and easier slicing. (Tip: brush the loaf with a tiny bit more olive oil right after it comes out if you want a softer sheen; otherwise, leave it dry for a crunchier crust.)
Baking tips for reliable success
- Water temperature: Aim for warm, not hot. 95–105°F (35–40°C) helps yeast wake without killing it.
- Flour choice: All-purpose flour works beautifully here. If you use bread flour, you’ll get extra chew and structure; you may also need a touch more water.
- Dough hydration: This is a wet dough. It will be sticky — don’t be tempted to add a lot more flour during shaping. Lightly flouring your hands and surface is usually enough.
- Dutch oven size: A 5–7 quart Dutch oven works well for this quantity. If yours is much larger, the loaf may spread more; you can shape it slightly taller to compensate.
Flavor variations and add-ins
- Citrus-rosemary: Zest one orange and fold it in with the cranberries for a bright citrus lift.
- Walnut-cranberry: Add 1/2 cup toasted walnuts for crunch and an earthy counterpoint.
- Honey-orange glaze: Brush the cooled loaf with a mix of honey and orange juice for a glossy, sweet finish (great for holiday gifting).
- Savory twist: Omit cranberries and add 1/2 cup grated Parmesan and a few smashed garlic cloves for a savory rosemary loaf.
Serving suggestions and pairings
- Breakfast: Toast slices lightly and spread with ricotta and honey, or butter and marmalade.
- Brunch: Serve with scrambled eggs, smoked salmon, or a cheese platter.
- Dinner: This bread pairs beautifully with soups (butternut squash, tomato bisque) and stews. The olive oil and rosemary enhance herb-forward dishes.
- Cheese pairings: Goat cheese, creamy Brie, or a sharp aged cheddar are excellent partners.
- Wine pairings: A crisp Sauvignon Blanc or a lighter-bodied Pinot Noir complements the bread’s herbal and fruity notes.
Make-ahead, storing, and freezing
- Make-ahead: You can mix the dough and let it rest in the refrigerator for up to 24 hours instead of at room temperature; this slow, cold ferment deepens flavor. Bring it back to room temp for about 30–60 minutes before shaping and baking.
- Storing: Store the cooled loaf in a paper bag or loosely wrapped in a clean kitchen towel at room temperature for up to 2 days. Avoid airtight plastic bags for long storage — they soften the crust.
- Freezing: Slice the cooled loaf, wrap slices tightly in plastic wrap and foil, and freeze for up to 3 months. Reheat slices in a toaster oven or warm them briefly in the oven to restore crispness.
Nutrition (approximate)
- Calories: Approximately 190 kcal per slice (based on 10–12 slices per loaf). Exact calories will vary based on slice size and any additional add-ins like nuts or cheese.
Troubleshooting FAQs
Q: My dough didn’t rise much after 12–18 hours. What happened?
A: Several factors could be at play: your yeast may be old or inactive, the water may have been too hot or too cold, or your room may have been too cool. Try using a slightly warmer spot for proofing or extend the ferment. Fresh yeast and proper water temperature (95–105°F) help reliable rises.
Q: The crust is too soft. How do I get it crispier?
A: Bake uncovered for a few extra minutes if it’s not dark enough, or finish the loaf on the oven rack for 2–3 minutes. Avoid storing the bread in plastic right after baking; the crust will steam and soften.
Q: The crumb is dense. Did I underproof it?
A: If the dough didn’t show many bubbles after the long rest, it may have been underfermented. Make sure you allow enough time for the bulk fermentation and avoid knocking out all the gas during shaping.
Q: Can I use a baking stone instead of a Dutch oven?
A: Yes. To mimic the steam-trap of a Dutch oven, preheat a metal pan in the oven and pour hot water into it when you place the dough in, or spritz the oven with water immediately after putting the loaf in to create steam.
Why this recipe is great for sharing (and social tips)
This loaf is highly photogenic: the rustic crackle, flecks of rosemary, jewel-like cranberries, and flakes of sea salt make for beautiful food photos. For Instagram or Pinterest, slice the bread to show the open crumb and drizzle in a little olive oil for shine. Encourage friends to try the recipe by including the timing tip (mix tonight, bake in the morning) — it makes the chore-free nature of this loaf a selling point. Invite readers to tag your blog or share their photos in the comments to build community around the recipe.
Scaling and adapting
- To make two loaves, double all ingredients and bake in two Dutch ovens or in succession.
- To reduce the loaf size, halve the recipe and use a smaller pot (bake times may be slightly reduced).
- Gluten-free: This specific method relies on wheat gluten and won’t translate directly to gluten-free flours without major adjustments and binding agents.
Final thoughts
This No-Knead Rosemary Cranberry Bread is a celebration of simplicity: a handful of pantry staples, the aromatic lift of fresh rosemary, the cheerful acidity of cranberries, and the silky touch of olive oil and flaky salt. It proves that artisan-style baking doesn’t require special skills — just a little patience, a hot pot, and a willingness to savor the process. Try it for your next gathering, breakfast spread, or just because you want your home to smell like a bakery for an afternoon. If you make it, share a photo and your favorite pairing — there’s nothing better than seeing a loaf go from oven to table.
Recipe recap (quick view)
- Prep Time: 10 minutes
- Rest Time: 12–18 hours
- Cook Time: 40–45 minutes
- Total Time: About 13 hours
- Servings: 10–12 slices
- Calories: ~190 per slice
If you loved this no-knead rosemary cranberry loaf, pin it, save it, and come back for more easy artisan recipes that make every meal feel a little more special. Happy baking!
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No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
- Total Time: About 13 hours (includes 12–18 hour rest)
- Yield: 10–12 slices 1x
Description
There’s nothing like the smell of rosemary and warm bread filling the kitchen. This easy no-knead loaf asks for minimal hands-on time and rewards you with a crisp, golden crust, tender crumb, and bright pops of cranberry—perfect for cozy evenings, holiday tables, or casual sharing.
Ingredients
- 3 cups all-purpose flour (about 360–375 g)
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 3/4 cup dried cranberries (about 110 g)
- 1 1/2 cups warm water (about 95–105°F / 35–40°C)
- 1 tablespoon olive oil (for brushing)
- Flaky sea salt, for topping
Instructions
- In a large bowl, whisk together the flour, instant yeast, and salt. Stir in the chopped rosemary and dried cranberries.
- Add the warm water and mix until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 12–18 hours, until bubbly and expanded.
- Preheat the oven to 450°F (230°C) with a Dutch oven (with lid) inside while the oven heats.
- Turn the dough onto a well-floured surface and shape gently into a ball; let rest uncovered for 30 minutes.
- Carefully place the dough into the preheated Dutch oven (use parchment if preferred), brush the top with olive oil, and sprinkle with flaky sea salt.
- Cover and bake for 30 minutes, then remove the lid and bake an additional 10–15 minutes until deep golden brown and the internal temperature reaches about 200–210°F (93–99°C).
- Remove the loaf and cool on a wire rack at least 45 minutes before slicing.
Notes
- Weighing flour (360–375 g for 3 cups) gives more consistent results than volume.
- Use instant yeast for convenience; if using active dry yeast, dissolve in warm water and let foam 5–10 minutes before mixing.
- Fresh rosemary offers the best aroma; if using dried, reduce quantity to avoid overpowering.
- To prevent cranberries from drawing moisture from the dough, optionally plump them in warm water or orange juice for 10 minutes, then drain and pat dry.
- Aim for warm (not hot) water around 95–105°F (35–40°C) to activate yeast without killing it.
- A 5–7 quart Dutch oven works well; if yours is larger the loaf may spread—shape slightly taller to compensate.
- For a crisper crust, finish baking a few extra minutes uncovered or reheat briefly on the oven rack; avoid storing warm bread in plastic which softens the crust.
- Dough can be cold-fermented in the refrigerator up to 24 hours for deeper flavor—bring back to room temperature before shaping.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes