🌿🍒 No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt ✨
A rustic artisan loaf with sweet cranberries, fragrant rosemary, and a golden crust
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This No-Knead Rosemary Cranberry Bread is an easy homemade artisan-style loaf with a crisp crust, soft chewy interior, sweet-tart cranberries, and savory rosemary. Finished with olive oil and flaky sea salt, it’s perfect with soups, cheese boards, or breakfast spreads.
🍞 Ingredients (1 large loaf)
- 3 cups (375 g) all-purpose flour
- 1½ tsp salt
- 1 tsp instant yeast
- 1½ cups (360 ml) warm water
- ½ cup dried cranberries
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp honey or maple syrup (optional)
- 2 tbsp olive oil, plus extra for drizzling
- Flaky sea salt, for topping
👩🍳 Instructions
1. Mix the Dough
- In a large bowl, combine flour, salt, and yeast.
- Add cranberries and rosemary.
- Pour in warm water, honey, and olive oil.
- Stir with a wooden spoon until a sticky dough forms.
- Cover bowl with plastic wrap or a towel.
2. Let It Rise
- Leave at room temperature for 12–18 hours until the dough is bubbly and doubled.
3. Shape the Bread
- Sprinkle flour on a work surface.
- Turn out the dough and gently shape into a ball.
- Let rest for 30–60 minutes while the oven heats.
4. Bake
- Preheat oven to 230°C (450°F) with a Dutch oven inside.
- Carefully place dough into the hot pot.
- Drizzle with olive oil and sprinkle sea salt.
- Cover and bake for 30 minutes.
- Remove lid and bake another 10–15 minutes until golden brown.
5. Cool & Serve
- Cool for at least 30 minutes before slicing.
- Serve with:
- 🫒 Olive oil dipping sauce
- 🧀 Soft cheeses
- 🍲 Soup or stew
- 🧈 Butter
⭐ Tips for Perfect No-Knead Bread
- The long rise develops deep flavor and a chewy texture.
- Use fresh rosemary for the best aroma.
- Don’t slice while hot — the crumb needs time to set.
- Add walnuts or orange zest for a festive variation.
🍞 Flavor profile: crispy crust 🥖 + chewy center + sweet cranberries 🍒 + herbal rosemary 🌿 + salty olive oil finish 🫒 = bakery-style bread made at home! 😋