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

Description:
This No-Knead Rosemary Cranberry Bread is an artisan-style loaf made simple! Baked in a Dutch oven, it’s crusty on the outside, soft on the inside, and packed with tart cranberries, fresh rosemary, and a drizzle of olive oil with sea salt.

Why You’ll Love This Rosemary Cranberry Bread

If you’ve ever dreamed of baking bakery-style bread at home with minimal effort, this no-knead rosemary cranberry bread is the recipe for you. The long rise gives it that classic artisan flavor, while the Dutch oven technique creates the perfect crust. The tart cranberries add sweetness, rosemary brings a savory, aromatic touch, and the olive oil with sea salt finish makes it irresistible.

This rustic loaf is perfect for holiday dinners, charcuterie boards, or toasted with butter and jam.

Ingredients You’ll Need

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 more for drizzling

Sea salt, for sprinkling

Step-by-Step Instructions

Step-by-Step Instructions
Step 1: Mix the Dough

In a large mixing bowl, combine the flour, salt, and yeast. Stir in the warm water until a sticky dough forms. Fold in the cranberries and chopped rosemary.

Step 2: Let It Rise

Cover the bowl with plastic wrap or a clean kitchen towel. Leave it to rise at room temperature for 12–18 hours, or until bubbly and doubled in size.

Step 3: Preheat Your Dutch Oven

Preheat the oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot inside to heat for 30 minutes.

Step 4: Bake the Bread

Carefully transfer the dough into the hot pot. Drizzle with olive oil and sprinkle with sea salt. Cover with the lid and bake for 30 minutes.

Remove the lid and bake for an additional 15 minutes, or until the crust is golden and crisp.

Step 5: Cool & Slice

Transfer the bread to a wire rack and let it cool before slicing. Enjoy it fresh, toasted, or as a side with soups and stews.

Recipe Notes