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

Sharing is caring!

No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt brings a quiet kind of joy to the kitchen. The aroma—earthy rosemary, golden crust, tart cranberries—wraps around you like a warm blanket. I first baked it just after Thanksgiving, using leftover herbs and dried fruit, and it’s been my go-to winter loaf ever since.

This bread asks for very little: no kneading, no mixer, just time. Stir everything in one bowl, let it rest overnight, and by morning, the dough is soft, airy, and ready to transform into something beautifully rustic.

It reminds me of a cozy brunch with friends, where we shared this loaf alongside pumpkin sourdough bread and a bubbling baked brie bread bowl. No one talked much—just warm hands, buttery bites, and quiet smiles.

That’s what this bread offers: ease, comfort, and a touch of homemade magic.

Why No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt Is Always a Good Idea

What makes this bread so special is how effortless it feels—yet how impressive it looks and tastes. With a simple mix-and-rest approach, this no-knead rosemary cranberry bread develops incredible texture. The long fermentation creates those airy bubbles and deep, complex flavor—without any kneading or fuss.

Fresh rosemary brings an herbaceous warmth, while the dried cranberries offer bright, tart-sweet bursts in every slice. The olive oil adds richness, and flaky sea salt on top finishes it off with a subtle crunch. It’s the kind of loaf you’ll want to bake again and again—whether you’re making a weekend brunch or just warming up the house on a slow afternoon.

You can serve it as a savory appetizer or alongside something sweet. One weekend, I paired it with a cozy sweet potato round with burrata and honey grapes, and another time with mini phyllo cups filled with brie and cranberry drizzle. It worked beautifully with both.

It’s rustic. It’s versatile. It’s the kind of bread that earns a permanent spot in your kitchen year-round—but especially when the air turns crisp and your table feels a little more festive.

Ingredients & Preparation

The Pantry-Simple Ingredients You’ll Need

You only need a few pantry staples and fresh rosemary to create this flavorful, crusty bread. The best part? No eggs, no butter, no kneading—and yet the texture turns out incredible every time. Here’s a quick look at everything you’ll need:

 Ingredient Table

Ingredient	Quantity (1x)	Notes
All-purpose flour	3 cups	Unbleached preferred for better rise
Instant yeast	1/2 teaspoon	No need to activate in water
Salt	1 1/2 teaspoons	Use sea salt for better flavor
Fresh rosemary	1 tablespoon	Or 1 teaspoon dried
Dried cranberries	1/2 cup	Unsweetened or lightly sweetened
Warm water	1 1/2 cups	About 100°F for ideal fermentation
Olive oil	2 tablespoons	Plus more for drizzling
Sea salt	To taste	For finishing just before serving

 

Tools & Easy Substitutions

You don’t need fancy equipment—just a few reliable basics:

• Dutch oven or heavy pot with lid: This helps trap steam to create that perfect artisan-style crust.

• Large mixing bowl: Make sure it’s roomy enough for the dough to double overnight.

• Parchment paper: Helps transfer the dough cleanly and prevents sticking.

• Kitchen scale (optional): For bakers who want precision—especially with flour measurements.

Ingredient Swaps:

• No fresh rosemary? Use dried rosemary (just reduce the amount to 1 teaspoon).

• Dried cranberries can be replaced with dried cherries or golden raisins.

• Want a heartier texture? Swap 1 cup of all-purpose flour for whole wheat flour—but add an extra tablespoon of water to adjust.

I sometimes make a sweeter twist using orange zest or a spiced version with cinnamon and cloves for the holidays. This loaf is surprisingly flexible and ready to meet your flavor mood.

If you’re craving another festive bread idea, you might love this apple walnut cranberry salad with maple dressing on the side—or even some cranberry-glazed roasted butternut squash for a savory pairing.

Cooking Instructions & Tips

Step-by-Step: From Dough to Golden Crust

This is the kind of recipe that gives you time back. You’ll mix everything in one bowl, leave it alone overnight, and bake it into something that looks like it came from a small-batch bakery.

Here’s how to make your perfect loaf:

Step 1: Mix Your Dough
In a large bowl, combine the flour, instant yeast, salt, and chopped rosemary. Stir in the dried cranberries. Pour in the warm water and olive oil. Mix everything together with a wooden spoon or spatula until a shaggy, sticky dough forms.

No kneading — just combine until it’s wet and rough.

Step 2: Let It Rise Overnight
Cover the bowl with plastic wrap or a towel. Leave it on the counter at room temperature for 12 to 18 hours. The dough will double in size, become bubbly, and look soft and airy.

This long fermentation develops deep flavor and texture.

Step 3: Preheat the Oven & Pot
Place your Dutch oven (with lid) inside the oven. Preheat to 450°F (230°C) and let the pot heat for 30 minutes. This traps steam and creates a crisp crust.

Step 4: Shape the Dough
Turn the dough onto a floured surface. With floured hands, shape it gently into a ball — no kneading, just coax it together. Place the dough on parchment paper and let it rest while the pot finishes heating.

Step 5: Bake Covered
Carefully remove the hot pot from the oven. Lift the parchment paper with the dough and place it into the pot. Cover with the lid and bake for 30 minutes.

Step 6: Finish Baking Uncovered
Remove the lid and bake for 15 more minutes until the crust is golden and deep brown.

You’ll hear the crust crackle as it cools. That’s the sound of bread done right.

Tips to Nail It Every Time

• Use warm (not hot) water — around 100°F is perfect for activating the yeast.

• Don’t over-handle the dough — its looseness creates that signature airiness.

• Use parchment for easy transfer and cleanup.

• Let it cool fully on a wire rack before slicing—this sets the crumb properly.

Want more hands-off bread ideas? You might enjoy this spinach artichoke pull-apart bread for gatherings or even this classic tomato basil garlic bread with your next soup night.

Serving, Storing & Pairing

What to Serve with No-Knead Rosemary Cranberry Bread

Once this golden loaf comes out of the oven, the hardest part is waiting for it to cool. But once it’s ready? Oh, it’s a showstopper.

This no-knead rosemary cranberry bread with olive oil & sea salt pairs beautifully with both sweet and savory dishes. I love slicing it thick, giving it a drizzle of fruity olive oil, and serving it on a wooden board with creamy cheeses, spiced nuts, and fresh fruit.

For a stunning fall appetizer spread, serve it with a warm apple walnut cranberry salad and roasted vegetables or squash. It also works wonderfully with a cozy bowl of cranberry-glazed roasted butternut squash and Brussels sprouts—those tart-sweet notes echo the cranberries in the bread in a truly satisfying way.

Need a simple breakfast? Toast a slice, spread on some ricotta or almond butter, and finish with a drizzle of honey. A little sprinkle of flaky sea salt takes it over the top.

How to Store & Reheat

Storage Tips:

• Wrap the cooled bread in a clean kitchen towel and store it at room temperature for up to 2 days. This helps keep the crust from going soft.

• For longer storage, slice and freeze the loaf in a zip-top freezer bag. Toast slices straight from frozen—no need to thaw.

To Reheat:

• For a crisp crust, reheat in a 350°F oven for 8–10 minutes.

• Avoid microwaving—this softens the crust and changes the texture.

Want a dinner party secret? Lightly grill thick slices, brush with olive oil, and top with soft cheese, honey, or even roasted grapes. Trust me—it turns a rustic bread into an elevated bite.

FAQ: Your Bread Questions Answered

Can I use active dry yeast instead of instant?
Yes, but you’ll need to activate it first in warm water for about 5–10 minutes before mixing. Instant yeast simplifies the process, but both work.

How long should I let the dough rise?
Let the dough ferment at room temperature for 12 to 18 hours. The longer it rests, the better the flavor and structure.

What kind of cranberries work best?
Use dried cranberries, preferably unsweetened or lightly sweetened. Avoid overly sugary ones as they can overpower the balance of the bread.

Can I make this gluten-free?
This recipe hasn’t been tested gluten-free, but you may try with a 1:1 gluten-free flour blend. The texture may differ slightly.

How do I keep the crust crispy after baking?
Let it cool fully on a wire rack and store it in a cloth towel. Avoid plastic bags, which trap moisture and soften the crust.

What size Dutch oven should I use?
A 5–6 quart Dutch oven works best. Too small, and the dough won’t rise properly; too large, and it may spread too thin.

Conclusion: A Loaf You’ll Make Again and Again

No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is one of those recipes you return to—not just for its taste, but for its ease. It doesn’t require fancy tools, complex timing, or much effort at all. But it feels special.

Whether you serve it at your holiday table or slice it warm for a cozy Sunday snack, this bread brings together everything I love about baking: comfort, flavor, and just enough crunch.

If you’re looking for more seasonal, satisfying bakes, don’t miss this buttery baked brie in a bread bowl or a slice of fragrant pumpkin sourdough bread. And if you’re curious about savory-sweet twists on cranberry bread, you might enjoy this no-knead cranberry focaccia from Martha Stewart as well—it’s soft, tangy, and absolutely worth trying next.

Print