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A delicious plate of No-Knead Rosemary Cranberry Bread with Olive Oil and Sea Salt

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

This no-knead bread is easy to make and packed with flavor from rosemary and cranberries. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 12 hours
Total Time 18 hours 30 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Bread Ingredients
  • 3 cups all-purpose flour
  • 1/2 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 tablespoon fresh rosemary chopped
  • 1/2 cup dried cranberries
  • 1 1/2 cups warm water
  • 2 tablespoons olive oil
For Serving
  • olive oil for drizzling
  • sea salt for sprinkling

Equipment

  • Dutch Oven

Method
 

  1. In a large bowl, combine flour, yeast, salt, and rosemary.
  2. Stir in cranberries, then add warm water and olive oil. Mix until sticky dough forms.
  3. Cover and let rest at room temperature for 12–18 hours.
  4. Preheat oven to 450°F. Place a Dutch oven with lid inside to heat for 30 minutes.
  5. Turn dough onto floured surface, shape into a ball, and place on parchment.
  6. Carefully place dough in hot pot, cover, and bake for 30 minutes.
  7. Remove lid and bake another 15 minutes until golden brown.
  8. Cool on a wire rack. Drizzle with olive oil and sprinkle sea salt before serving.

Notes

This bread pairs wonderfully with cheese or as a side for a hearty soup. The no-knead method makes it incredibly easy, requiring minimal effort for maximum flavor.