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

This no-knead rosemary cranberry bread is everything homemade bread should be: beautifully golden and crusty on the outside, soft and chewy on the inside, with sweet bursts of dried cranberries and fragrant rosemary in every bite! ❤️

Finished with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt, this rustic homemade bread is full of delicious Mediterranean-inspired flavours.

The best part? No kneading, no complicated techniques, and no special bread-making skills required! Simply mix the ingredients, let the dough rise, and bake until perfectly golden.

It’s wonderful for holiday gatherings, cosy dinners, cheese boards, sandwiches, or simply enjoying warm food with butter or olive oil.

🛒 Ingredients

3 cups (375g) all-purpose flour or bread flour
1½ teaspoons salt
½ teaspoon instant yeast
1½ cups (360 ml) warm water
¾ cup dried cranberries
2 tablespoons fresh rosemary, finely chopped
1 tablespoon extra virgin olive oil
1 teaspoon honey (optional)
1 tablespoon extra virgin olive oil, for brushing
½ teaspoon flaky sea salt, for topping

👩‍🍳 Instructions

1. Combine the Dry Ingredients

In a large mixing bowl, add the flour, salt, and instant yeast. Whisk briefly to distribute the ingredients evenly.

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

2. Add the Wet Ingredients

Pour in the warm water, one tablespoon of olive oil, and optional honey.

Using a wooden spoon or spatula, mix until a shaggy, sticky dough forms. Make sure there are no large pockets of dry flour.

The dough should look rough and slightly wet. Don’t worry about its appearance because this is exactly what no-knead bread dough should look like.

3. Let the Dough Rise

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

Leave the dough at room temperature for approximately 12–18 hours, or until it becomes bubbly and nearly doubles in size.

During this resting period, the yeast develops flavour and creates the airy texture without requiring kneading.

4. Shape the Dough

Lightly flour a clean work surface. Gently transfer the dough onto it.

With floured hands or a dough scraper, fold the edges toward the centre several times to create a rough round shape.

Avoid overworking the dough. Cover it with a clean towel and allow it to rest for another 30–45 minutes.

5. Preheat the Dutch Oven

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

Preheat the oven to 450°F (230°C).

Heating the Dutch oven helps create steam inside the covered pot, producing a beautiful crispy crust.

6. Transfer the Dough

Carefully remove the hot Dutch oven using oven mitts.

Place a piece of parchment paper underneath the dough and gently lower it into the hot pot.

Brush the surface lightly with extra virgin olive oil.

Sprinkle flaky sea salt over the top for extra flavour and texture.

7. Bake the Bread

Cover the Dutch oven with its lid and bake for 30 minutes.

After 30 minutes, carefully remove the lid and continue baking for another 10–15 minutes, or until the bread develops a deep golden-brown crust.

The finished loaf should sound slightly hollow when tapped underneath.

8. 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 to finish setting and prevents a gummy texture.

9. Serve and Enjoy

Slice the bread and serve warm or at room temperature.

Enjoy it with butter, extra virgin olive oil, soft cheese, honey, or your favourite homemade soup!

✨ Recipe Notes

Flour: Bread flour creates a chewier texture, while all-purpose flour produces a softer crumb.
Yeast: Instant yeast works perfectly for this recipe. Active dry yeast can also be used after activating it according to package instructions.
Water Temperature: Use warm water, approximately 100–110°F (38–43°C). Avoid hot water because it can damage the yeast.
Cranberries: Dried cranberries provide a delicious sweet-and-tangy flavour. Use unsweetened dried cranberries if preferred.
Rosemary: Fresh rosemary gives the bread its wonderful fragrance. Dried rosemary can be substituted using about 2 teaspoons.
Olive Oil: Extra virgin olive oil adds richness and a Mediterranean-inspired flavour.
Sea Salt: Flaky sea salt creates a delicious finishing touch.
Dutch Oven: A heavy oven-safe pot with a lid helps create the steam needed for a crispy crust.

💡 Helpful Tips for Perfect Homemade Bread

Don’t add too much extra flour. The dough should remain sticky for a light, airy interior.
Allow enough rising time. A longer fermentation helps develop flavour and texture.
Don’t knead the dough. Gentle folding is all that’s needed.
Use a Dutch oven for the best crust, but make sure it is oven-safe at the required temperature.
Avoid adding too many cranberries because excessive additions can affect the dough structure.
Let the bread cool completely before cutting to preserve its texture.
For extra flavour, add chopped walnuts or pecans.
If you prefer a slightly sweeter loaf, add another tablespoon of honey.
Always use oven mitts when handling the preheated Dutch oven.

⏱️ Recipe Details

Prep Time: 15 minutes
First Rise: 12–18 hours
Second Rest: 30–45 minutes
Cook Time: 40–45 minutes
Cooling Time: 45–60 minutes
Total Time: Approximately 14–20 hours
Servings: 10–12 slices
Difficulty: Easy
Cooking Method: Oven Baked
Cuisine: Rustic Mediterranean-Inspired

🍞 Nutritional Information (Approximate Per Slice)

Based on 12 slices:

Calories: 175
Protein: 4 g
Carbohydrates: 34 g
Fat: 3g
Fibre: 2g
Sugar: 5g
Sodium: 300 mg

Nutritional values are estimates and vary depending on flour, cranberries, and serving size.

💚 Benefits of Rosemary Cranberry Bread

1. Rosemary Contains Antioxidant Compounds

Rosemary is an aromatic herb containing naturally occurring plant compounds with antioxidant properties. It also adds wonderful flavour without needing extra salt.

2. Cranberries Add Natural Flavour

Dried cranberries provide a sweet-and-tangy taste and contain naturally occurring plant compounds. They also contribute some dietary fibre.

3. Olive Oil Provides Unsaturated Fats

Extra virgin olive oil contains monounsaturated fats and is a staple of Mediterranean-style cooking.

4. Homemade Ingredients

Preparing bread at home allows you to control the ingredients, including the amount of salt, oil, and added sweeteners.

5. Provides Energy

Flour provides carbohydrates that supply energy for everyday activities.

6. A Delicious Alternative to Store-Bought Bread

Making your own bread gives you control over the ingredients and allows you to experiment with herbs, nuts, seeds, and dried fruits.

❓ Frequently Asked Questions

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

A: Because the dough develops its structure through a long resting period rather than traditional kneading. The yeast and time do most of the work.

Q: Can I make this bread without a Dutch oven?

A: Absolutely! Bake it on a preheated baking sheet or in an oven-safe covered baking dish. A baking dish with a lid helps retain steam. The crust may be slightly different.

Q: Can I use fresh cranberries instead of dried?

A: Dried cranberries are recommended because fresh cranberries contain more moisture and have a much sharper flavour. If using fresh ones, adjust the moisture carefully.

Q: Can I use dried rosemary?

A: Yes! Substitute approximately 2 teaspoons of dried rosemary for the fresh rosemary.

Q: Can I prepare the dough overnight?

A: Yes! That’s one of the best things about this recipe. Mix the dough in the evening, cover it, and allow it to rise overnight.

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

A: The crust should be deeply golden and crisp. For an accurate check, the centre of the loaf should reach approximately 200–210°F (93–99°C).

Q: Can I freeze this bread?

A: Yes! Allow the loaf to cool completely, slice it, and store it in a freezer-safe bag for up to 3 months. Thaw individual slices or toast them directly from frozen.

Q: How should I store leftover bread?

A: Store the cooled loaf in a paper bag or bread container at room temperature for approximately 2–3 days. Avoid refrigerating it because refrigeration can make bread stale faster.

Q: Can I add nuts or seeds?

A: Definitely! Walnuts, pecans, sunflower seeds, or pumpkin seeds make delicious additions.

Q: What should I serve with this bread?

A: It pairs beautifully with creamy soups, roasted vegetables, salads, cheese boards, grilled chicken, and Mediterranean dips.

🍽️ Serving Suggestions

Enjoy your Rosemary Cranberry Bread with:

Whipped salted butter
Extra virgin olive oil and balsamic vinegar
Creamy Tuscan white bean soup
Roasted garlic hummus
Goat cheese or Brie
Fresh tomato and mozzarella
Grilled chicken or roasted turkey
A Mediterranean cheese board

❤️ Final Thoughts

This No-Knead Rosemary Cranberry Bread is rustic, beautiful, and full of irresistible flavour. Sweet cranberries, fragrant rosemary, rich olive oil, and crunchy sea salt come together to create a homemade loaf that looks and tastes like it came straight from an artisan bakery.

It’s perfect for holidays, family dinners, weekend baking, or simply enjoying a fresh slice with your favourite soup.

No kneading, simple ingredients, and bakery-style results right from your own kitchen!