No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt – Rustic, Crusty & Full of Flavour!

Description

There is nothing quite like the smell of freshly baked homemade bread filling your kitchen! This No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is a beautiful combination of rustic bakery-style bread, fragrant rosemary, sweet dried cranberries, and rich olive oil.

With a golden, crispy crust and a soft, chewy interior, every slice delivers a wonderful balance of sweet, savoury, and aromatic flavours. The dried cranberries add little bursts of sweetness, while fresh rosemary brings an earthy fragrance that pairs beautifully with the fruity flavour of olive oil.

The best part? You don’t need a stand mixer, complicated equipment, or hours of kneading. Simply mix the ingredients, allow the dough to rise, and let time do most of the work.

This homemade bread is perfect for breakfast, holiday dinners, cheese boards, soups, salads, or simply toasted with a little butter or olive oil.

Ingredients

For the Bread:

3 cups (360 g) all-purpose flour
1¼ teaspoons (7 g) salt
1 teaspoon instant yeast (approximately 3 g)
1½ cups (360 ml) lukewarm water
2 tablespoons extra-virgin olive oil
½ cup dried cranberries
1½ tablespoons fresh rosemary, finely chopped
1 tablespoon honey (optional)

For the Topping:

1 tablespoon olive oil
½ teaspoon flaky sea salt
A few small rosemary leaves
1 tablespoon extra dried cranberries, optional

Instructions

Step 1: Combine the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast.

Whisk briefly to distribute the yeast and salt evenly throughout the flour.

Add the chopped fresh rosemary and dried cranberries. Stir gently so the cranberries are spread throughout the mixture.

Step 2: Add the Wet Ingredients

Pour the lukewarm water into the flour mixture.

Add the olive oil and optional honey.

Using a wooden spoon or sturdy spatula, mix everything until a rough, sticky dough forms.

The dough should look shaggy and slightly wet. Don’t worry if it isn’t smooth. That’s exactly what you want for no-knead bread.

Avoid adding too much extra flour because a wetter dough helps create the bread’s soft, airy interior.

Step 3: Let the Dough Rise

Cover the mixing bowl with plastic wrap or a clean kitchen towel.

Leave it in a warm, draught-free place for approximately 8–12 hours, or until the dough has doubled in size and looks bubbly.

For the best flavour and texture, you can let it rise overnight at room temperature, provided the room isn’t excessively warm.

During this time, the yeast develops flavour and creates the air pockets that give the bread its beautiful texture.

Step 4: Prepare the Dough for Baking

Lightly flour a clean work surface.

Carefully transfer the risen dough onto the surface using a spatula.

Sprinkle a little flour over the dough and gently fold the edges toward the centre to form a round loaf.

Avoid kneading or pressing the dough too much because you want to preserve the air bubbles developed during fermentation.

Place the dough seam-side down on a piece of parchment paper.

Cover loosely and allow it to rest for approximately 30–45 minutes.

Step 5: Preheat the Dutch Oven

About 30 minutes before baking, place a Dutch oven with its lid inside your oven.

Preheat the oven to 450°F (232°C).

Heating the Dutch oven beforehand creates a hot baking environment that helps produce a beautifully crisp crust.

Always use oven mitts when handling the hot cookware.

Step 6: Add the Olive Oil and Sea Salt.

Once the dough has rested, brush the surface lightly with olive oil.

Sprinkle flaky sea salt over the top.

Add a few rosemary leaves and extra cranberries if desired.

Using a sharp knife or bread lame, make a shallow cut across the top of the loaf to help control how it expands during baking.

Step 7: Bake the Bread

Carefully remove the hot Dutch oven from the oven.

Using the parchment paper, transfer the dough into the Dutch oven.

Cover with the lid and bake for approximately 30 minutes.

The covered baking environment traps steam, helping the bread develop a beautiful rise and crisp exterior.

Step 8: Finish Baking Uncovered

Remove the lid and continue baking for another 10–15 minutes.

The bread should develop a deep golden-brown crust.

If you prefer a darker, crunchier crust, leave it in the oven for a few additional minutes while keeping an eye on it.

Step 9: Cool Before Slicing

Carefully remove the bread from the Dutch oven and transfer it to a wire cooling rack.

Allow it to cool for at least 45–60 minutes before slicing.

This resting period allows the inside of the bread to finish setting.

Slice with a serrated bread knife and enjoy!

Recipe Notes

1. Flour: All-purpose flour works perfectly for this recipe. Bread flour can also be used for a slightly chewier texture.

2. Water Temperature: Use lukewarm water, approximately 100–110°F (38–43°C). Extremely hot water can damage the yeast.

3. Yeast: Instant yeast is convenient because it can be mixed directly into the dry ingredients. If using active dry yeast, activate it according to the package instructions.

4. Cranberries: Dried cranberries provide the best balance of sweetness and texture. Chop larger cranberries into smaller pieces if necessary.

5. Rosemary: Fresh rosemary offers the strongest fragrance, but dried rosemary can be substituted. Use approximately 1–1½ teaspoons dried rosemary.

6. Olive Oil: Extra-virgin olive oil adds richness and helps create a deliciously aromatic crust.

7. Rising Time: The dough needs sufficient time to develop flavour. Rising time can vary depending on room temperature.

8. Dutch Oven: A Dutch oven produces excellent bakery-style results, but other covered oven-safe baking dishes may work.

Helpful Tips for Perfect No-Knead Bread

Don’t knead the dough. Mixing until combined is enough.
Keep the dough slightly sticky rather than adding excessive flour.
Use a large bowl because the dough will expand considerably.
Drain or pat dry any unusually moist additions before mixing.
Don’t overcrowd the dough with cranberries because too many can interfere with its structure.
Preheat the Dutch oven properly for the best crust.
Use parchment paper to make transferring the dough easier.
Allow the bread to cool completely before slicing.
Brush with a little olive oil after baking for an extra fragrant finish.

Delicious Ways to Serve This Bread

1. With Olive Oil: Serve warm slices with extra-virgin olive oil and a pinch of sea salt.

2. With Cheese: Pair with brie, goat cheese, sharp cheddar, or cream cheese.

3. With Soup: Enjoy alongside tomato soup, creamy mushroom soup, or vegetable soup.

4. For Breakfast: Toast a slice and spread with butter, honey, or cream cheese.

5. For Holiday Gatherings: Add it to a festive cheese and fruit board with grapes, nuts, and olives.

6. As Sandwich Bread: Use thick slices to create delicious turkey, chicken, or vegetarian sandwiches.

Servings and Preparation Information

Preparation Time: 15 minutes
First Rise: 8–12 hours
Second Rest: 30–45 minutes
Baking Time: 40–45 minutes
Cooling Time: 45–60 minutes
Total Time: Approximately 10–14 hours
Servings: 10–12 slices
Course: Bread / Side Dish
Cuisine: Rustic European-Inspired
Difficulty: Easy
Cooking Method: Oven Baking

Nutritional Information (Approximate Per Slice)

Based on 12 slices:

Calories: 170
Protein: 4 g
Carbohydrates: 29 g
Fat: 4g
Saturated Fat: 0.6 g
Fibre: 1 g
Sugar: 5g
Sodium: 245 mg

Nutritional values are estimates and may vary depending on the size of each slice, cranberry brand, and amount of olive oil used.

Benefits of No-Knead Rosemary Cranberry Bread

1. Contains Olive Oil

Extra-virgin olive oil provides monounsaturated fats and naturally occurring antioxidant compounds. It also adds wonderful flavour to the bread.

2. Includes Dried Cranberries

Cranberries provide a naturally sweet and tangy flavour. They also contribute small amounts of fibre and other plant compounds.

3. Rosemary Adds Natural Flavour

Fresh rosemary contains aromatic plant compounds and gives the bread a wonderful fragrance without requiring complicated seasoning.

4. Homemade Ingredients

Preparing bread at home allows you to control the ingredients, sweetness, salt, and amount of olive oil.

5. Convenient Preparation

The no-knead method requires minimal hands-on work, making it an excellent choice for beginner bakers.

6. Versatile Serving Options

This bread works beautifully with breakfast, lunch, dinner, soups, salads, and appetiser boards.

Frequently Asked Questions (Q&A)

Q1: Why is this bread called no-knead bread?

Because the dough doesn’t require traditional kneading. A long resting period allows the flour to hydrate and the yeast to develop the dough’s structure naturally.

Q2: Can I prepare the dough overnight?

Absolutely! Overnight fermentation is one of the easiest ways to prepare this recipe. Mix everything before bedtime and bake the following day after shaping and resting.

Q3: Can I use dried rosemary instead of fresh?

Yes. Substitute approximately 1–1½ teaspoons dried rosemary for the fresh rosemary.

Q4: Can I replace dried cranberries with fresh cranberries?

You can, but fresh cranberries contain more moisture and have a much sharper flavour. Dried cranberries are recommended for the intended texture and sweetness.

Q5: What if I don’t have a Dutch oven?

Use a covered oven-safe baking dish or another suitable covered baking vessel that can safely withstand 450°F. Baking conditions may vary.

Q6: Why is my dough so sticky?

No-knead dough naturally has a higher hydration level. A sticky texture is normal and helps produce an airy interior. Use lightly floured hands when shaping.

Q7: How do I know when the bread is fully baked?

The crust should be golden brown and firm. An instant-read thermometer inserted into the centre should generally register around 200–210°F (93–99°C).

Q8: How should I store leftover bread?

Allow the bread to cool completely, then store it in a bread bag or airtight container at room temperature for approximately 2–3 days.

Q9: Can I freeze this bread?

Yes! Slice the completely cooled bread, place parchment between slices if desired, and store in a freezer-safe bag for up to 2–3 months for best quality.

Q10: Can I make this bread without honey?

Yes! Honey is optional. The dried cranberries already provide sweetness, so you can leave it out without significantly changing the recipe.

Q11: Can I add nuts?

Definitely! Chopped walnuts or pecans make wonderful additions. Add approximately ¼ cup to the dough for extra crunch.

Q12: How can I make the crust crispy again?

Reheat slices in a toaster or warm the whole loaf in a 350°F (175°C) oven for several minutes.

Final Thoughts

This No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is everything homemade bread should be: rustic, fragrant, slightly sweet, beautifully golden, and wonderfully satisfying.

The combination of sweet cranberries, aromatic rosemary, fruity olive oil, and flaky sea salt makes every slice special. Best of all, the simple no-knead method makes homemade bakery-style bread possible without spending hours working with dough.