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

By Muhammad Faizan

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

A beautifully rustic artisan-style bread that requires no kneading at all. The dough rests overnight, develops deep flavor, and bakes into a golden, crusty loaf with soft, aromatic crumb. Tart dried cranberries pair deliciously with fragrant rosemary, while olive oil and flaky sea salt elevate the flavor.

 Ingredients

Dry Ingredients

  • 3 cups all-purpose flour

  • 1 ½ tsp salt

  • ½ tsp active dry yeast

Mix-ins

  • 1 cup dried cranberries

  • 1–2 tbsp fresh rosemary, chopped

  • Flaky sea salt (for topping)

Wet Ingredients

  • 1 ½ cups warm water (not hot—about 105–110°F / 40–43°C)

  • 2 tbsp olive oil (plus more for brushing)

 Instructions

1. Mix the Dough (5 minutes)

  1. In a large bowl, whisk together:

    • flour

    • salt

    • yeast

    • cranberries

    • rosemary

  2. Add the warm water and olive oil.

  3. Mix with a spoon until the dough comes together (it will be shaggy and sticky—perfect!).

2. First Rise (12–18 hours)

  • Cover the bowl with plastic wrap or a towel.

  • Let rise at room temperature until surface is bubbly and dough has doubled.

3. Shape the Dough

  1. Dust a work surface with flour.

  2. Turn the dough out gently—it’s sticky.

  3. Fold it onto itself several times to form a rough ball.

  4. Let rest on a piece of parchment paper for 30–45 minutes.

4. Preheat the Oven

  • Place a Dutch oven (or heavy pot with lid) inside and preheat to 450°F (232°C) for 30 minutes.

5. Bake

  1. Carefully remove the hot pot and lift the dough (with parchment) into it.

  2. Brush lightly with olive oil and sprinkle with sea salt.

  3. Bake 30 minutes covered, then 10–15 minutes uncovered until deep golden brown.

6. Cool

  • Let cool at least 1 hour before slicing (important for texture!).

 Servings

  • Makes 1 medium loaf

  • Serves 8–10 slices

 Nutritional Info (approx. per slice, 1/10 loaf)

  • Calories: ~185

  • Carbs: ~31g

  • Protein: ~4g

  • Fat: ~4g

  • Fiber: ~2g

  • Sodium: ~270mg

 Notes

  • You can substitute bread flour for a slightly chewier texture.

  • Fresh rosemary is best, but dried rosemary works—use only 2–3 tsp since it’s stronger.

  • For softer crust, wrap the bread in a towel while cooling.

  • Cranberries can be swapped with raisins, apricots, cherries, or mixed dried fruit.

 Tips for Perfect No-Knead Bread

  • Long fermentation = flavor — don’t rush the overnight rise.

  • The dough should be sticky — too much flour makes bread dense.

  • Preheat the Dutch oven — key to a crisp, bakery-style crust.

  • Don’t cut warm bread — it will seem gummy; cooling sets the crumb.

 Benefits of This Recipe

  • No kneading — perfect for beginners.

  • Uses simple staple ingredients.

  • Naturally dairy-free and egg-free.

  • Versatile — add nuts, citrus zest, cheese, or herbs.

  • Artisan-quality loaf at home.

Q&A

Q: Can I use instant yeast instead of active dry?

Yes! Use the same amount (½ tsp); no change to method.

Q: Can I use fresh cranberries?

Yes, but chop them and pat dry; reduce water by 1–2 tbsp to prevent sogginess.

Q: How long does this bread stay fresh?

Best within 2–3 days. Store wrapped at room temp. Freeze up to 2 months.

Q: Can I bake it on a sheet pan without a Dutch oven?

Yes. Place a tray of hot water on the bottom rack to create steam. Crust won’t be quite as crisp but still excellent.

Q: Can I add seeds or nuts?

Absolutely! Walnuts, pecans, or pumpkin seeds pair beautifully with cranberries.

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