Description
No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is a crusty, chewy, and aromatic loaf filled with bright cranberries, fragrant rosemary, and a golden olive oil finish. Perfect for fall baking, brunches, or cozy mornings.
Ingredients
• 3 cups all-purpose flour
• 1/2 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1/2 cup dried cranberries
• 1 1/2 cups warm water
• 2 tablespoons olive oil, plus more for drizzling
• Sea salt, for sprinkling
Instructions
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
– The long fermentation develops rich flavor and texture.
– Use a kitchen scale for better flour accuracy.
– Fresh rosemary gives the best aroma, but dried works in a pinch.
– Substitute dried cranberries with dried cherries or golden raisins.
– Store wrapped in a towel for 1–2 days at room temperature.
- Prep Time: 15
- Cook Time: 45
- Method: No-Knead, Baking
- Cuisine: American