Description
This rustic No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is crusty on the outside, soft and fragrant inside, and studded with sweet-tart cranberries and fresh rosemary. It’s bakery-quality bread with almost no effort!
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. In a large bowl, stir together flour, salt, and yeast.
2. Add warm water and mix until a shaggy dough forms.
3. Stir in cranberries and rosemary until evenly distributed.
4. Cover with a towel and let rest at room temperature for 12–18 hours.
5. Scrape dough onto floured parchment, shape into a ball, drizzle with olive oil, and sprinkle with flaky sea salt.
6. Preheat a Dutch oven in the oven at 450°F (230°C) for 30 minutes.
7. Carefully place dough (with parchment) into Dutch oven, cover, and bake for 30 minutes.
8. Remove lid and bake another 10–15 minutes until golden brown.
9. Cool at least 20 minutes before slicing.
Notes
This bread works beautifully with other dried fruits like cherries or raisins.
You can swap rosemary for thyme or sage depending on the season.
If your kitchen is cold, place the covered bowl in a turned-off oven with the light on for a gentle rise.
- Prep Time: 10
- Cook Time: 45
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 5g
- Sodium: 310mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg