No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Description
No-Knead Rosemary Cranberry Bread with Olive Oil and Sea Salt is a beautiful, rustic homemade bread featuring a golden, crispy crust and a soft, chewy interior filled with sweet dried cranberries and fragrant fresh rosemary. Finished with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt, every slice delivers the perfect balance of sweet, savoury, and aromatic flavours.
The best part? You don’t need a stand mixer, special equipment, or hours of kneading. This easy artisan-style bread comes together with a simple mixing method and a little patience while the dough rises. The long resting time allows the yeast to develop flavour and creates a wonderfully airy texture with minimal effort.
The dried cranberries provide little bursts of natural sweetness, while fresh rosemary adds an earthy, fragrant flavour that pairs beautifully with the richness of olive oil. The sea salt enhances every ingredient and gives the crust an irresistible savoury finish.
This bread is perfect for holiday gatherings, Thanksgiving dinners, Christmas celebrations, weekend brunches, or everyday meals. Serve it warm with butter, alongside a bowl of homemade soup, or with olive oil and balsamic vinegar for a simple Mediterranean-inspired appetiser.
Once you make this easy no-knead bread, you’ll love how effortlessly bakery-quality bread can be made right in your own kitchen.
Preparation Time
– Preparation Time: 15 minutes
– Rising Time: 12–18 hours
– Additional Rising Time: 45–60 minutes
– Baking Time: 40–45 minutes
– Cooling Time: 30 minutes
– Total Time: Approximately 14–20 hours
– Servings: 10–12 slices
Ingredients
– 3 cups (375 g) all-purpose flour
– 1 teaspoon instant yeast
– 1½ teaspoons fine sea salt
– 1 tablespoon honey
– 1½ cups lukewarm water
– ¾ cup dried cranberries
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons extra virgin olive oil
– 1 teaspoon orange zest (optional)
– 1 tablespoon extra flour, for shaping
For the Topping
– 1 tablespoon extra virgin olive oil
– ½ teaspoon flaky sea salt
– 1 teaspoon fresh rosemary leaves
– A few additional dried cranberries, optional
Instructions
Step 1: Prepare the Dry Ingredients
Choose a large mixing bowl that gives the dough plenty of room to expand.
Add the all-purpose flour, instant yeast, and fine sea salt. Whisk everything together until evenly combined.
Mixing the dry ingredients first helps distribute the yeast and salt throughout the flour, ensuring consistent fermentation and flavour.
Step 2: Add the Wet Ingredients
Pour the lukewarm water into the flour mixture. Add the honey and extra virgin olive oil.
Using a wooden spoon or spatula, stir until all the flour is incorporated and a sticky, shaggy dough forms.
The dough should look rough and slightly wet. It will not resemble traditional bread dough at this stage, and that is completely normal.
Avoid adding too much additional flour because a slightly sticky dough helps create the soft, airy interior that makes artisan bread so delicious.
Step 3: Add Cranberries and Rosemary
Add the dried cranberries and finely chopped fresh rosemary to the dough.
If using orange zest, add it now for a subtle citrus fragrance that complements the cranberries beautifully.
Fold the ingredients into the dough using a spatula until they are evenly distributed.
Try to spread the cranberries throughout the dough rather than leaving them concentrated in one area.
Step 4: 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.
During this resting period, the yeast slowly ferments the dough, developing flavour and creating air bubbles that give the finished bread its beautiful open crumb.
After rising, the dough should look noticeably larger, bubbly, and soft.
Depending on your kitchen temperature, the dough may rise faster or slower. A cooler kitchen may require additional time.
Step 5: Shape the Dough
Lightly flour a clean work surface and gently transfer the dough onto it.
Sprinkle a little flour over the surface to make handling easier.
Using lightly floured hands or a dough scraper, fold the edges of the dough toward the centre several times to create a rounded shape.
Turn the dough seam-side down and gently shape it into a round loaf.
Avoid kneading the dough at this stage. Handle it gently to preserve the air bubbles developed during fermentation.
Step 6: Allow a Second Rise
Place the shaped dough onto a piece of parchment paper.
Cover it loosely with a clean kitchen towel and let it rest for approximately 45–60 minutes.
During this time, the dough will become slightly puffier and develop a softer structure.
Meanwhile, prepare your Dutch oven for baking.
Step 7: Preheat the Oven
Place a Dutch oven with its lid inside the oven.
Preheat the oven to 450°F (230°C) for approximately 30 minutes.
Preheating the Dutch oven is important because the hot cooking surface helps create a beautifully crisp crust.
Be careful when handling the hot Dutch oven, as it will become extremely hot.
Step 8: Prepare the Bread for Baking
Once the dough has completed its second rise, carefully lift the parchment paper and transfer the dough into the preheated Dutch oven.
Brush the top lightly with extra virgin olive oil.
Sprinkle flaky sea salt and fresh rosemary leaves over the surface.
If desired, add a few extra dried cranberries for a decorative finish.
Using a sharp knife or bread lame, make a shallow slash across the top of the dough. This allows the bread to expand naturally as it bakes.
Step 9: Bake the Bread
Cover the Dutch oven with its lid and carefully return it to the oven.
Bake for 30 minutes, covered.
The trapped steam helps the bread develop a beautiful crust while keeping the inside moist and tender.
After 30 minutes, carefully remove the lid.
Continue baking uncovered for another 10–15 minutes, or until the bread develops a deep golden-brown crust.
The finished loaf should sound hollow when gently tapped on the bottom.
Step 10: Cool and Serve
Remove the bread from the Dutch oven and transfer it to a wire cooling rack.
Allow it to cool for at least 30 minutes before slicing.
Although it may be tempting to cut into the warm loaf immediately, cooling allows the interior structure to finish setting.
Slice with a serrated bread knife and enjoy!
Serve with extra virgin olive oil, softened butter, cream cheese, or your favourite soup.
Notes
1. Flour Choice: All-purpose flour works wonderfully for this recipe. Bread flour can also be used for a slightly chewier texture.
2. Dried Cranberries: Regular dried cranberries are perfect. If they seem particularly dry, soak them in warm water for 5–10 minutes and pat them completely dry before adding them to the dough.
3. Fresh Rosemary: Fresh rosemary provides the best aroma and flavour. If using dried rosemary, reduce the quantity to approximately 2 teaspoons.
4. Olive Oil: Use good-quality extra virgin olive oil for a richer Mediterranean flavour.
5. Dough Consistency: No-knead dough should be sticky and shaggy. Resist the temptation to add excessive flour.
6. Rising Temperature: Dough fermentation depends on room temperature. Warmer kitchens may require less rising time.
7. Dutch Oven: A Dutch oven creates the steam needed for a crisp artisan-style crust. If you don’t have one, use a preheated baking stone or heavy oven-safe baking dish and introduce steam with a separate oven-safe pan of hot water.
8. Sea Salt: Flaky sea salt is best for topping because it adds little bursts of savoury flavour and a pleasant texture.
Tips for the Perfect Rosemary Cranberry Bread
– Use lukewarm rather than hot water to activate the yeast properly without damaging it.
– Measure flour accurately. Too much flour can make the bread dense.
– Allow sufficient fermentation time for better flavour and texture.
– Avoid overhandling the dough after its first rise.
– Preheat the Dutch oven thoroughly before baking.
– For extra flavour, add a little orange zest to complement the cranberries.
– Brush the crust with olive oil immediately before baking for a beautiful finish.
– Add flaky sea salt after brushing with olive oil so it adheres to the crust.
– Let the loaf cool before slicing to prevent a gummy interior.
– For a more savoury version, add ¼ cup chopped toasted walnuts.
Serving Suggestions
This rosemary cranberry bread is incredibly versatile and pairs beautifully with both sweet and savoury foods.
1. Olive Oil and Balsamic Dip
Serve warm slices with a small bowl of extra virgin olive oil, balsamic vinegar, and freshly cracked black pepper.
2. Creamy Soups
Pair it with tomato basil soup, creamy mushroom soup, butternut squash soup, or Tuscan white bean soup.
3. Breakfast Toast
Toast a slice and spread it with cream cheese, ricotta, or almond butter.
4. Holiday Cheese Board
Arrange slices alongside brie, goat cheese, sharp cheddar, walnuts, fresh grapes, and dried figs.
5. Mediterranean Lunch
Serve alongside a Greek salad, roasted vegetables, hummus, or grilled chicken.
6. Sweet and Savoury Snack
Spread a warm slice with ricotta and drizzle with a little honey for a delicious afternoon treat.
Servings
Makes 1 artisan loaf
– Total Yield: 1 medium round loaf
– Serving Size: 1 slice
– Number of Servings: 10–12
– Best Served: Slightly warm or at room temperature
Nutritional Information
Estimated values per serving, based on 12 slices. Actual nutrition will vary depending on ingredients and slice size.
Nutrient Amount
Calories 165 kcal
Protein 4 g
Total Carbohydrates: 31 g
Dietary fibre: 1.5 g
Total sugar: 7 g
Fat 3 g
Saturated Fat 0.4 g
Sodium 300 mg
Benefits of No-Knead Rosemary Cranberry Bread
1. Contains Antioxidant-Rich Ingredients
Dried cranberries contain naturally occurring plant compounds, including polyphenols. Rosemary also contains antioxidant compounds that contribute to its distinctive aroma and flavour.
2. Provides Energy
The flour provides carbohydrates, which are an important energy source for the body. Enjoying a slice alongside protein-rich foods can help create a more balanced meal.
3. Includes Heart-Friendly Olive Oil
Extra virgin olive oil contains monounsaturated fats, particularly oleic acid. Replacing some saturated fats with unsaturated fats can support heart health as part of an overall balanced eating pattern.
4. Adds Flavor Without Complicated Ingredients
Fresh rosemary, cranberries, and sea salt provide plenty of flavor without requiring artificial flavorings or complicated additives.
5. Easy Homemade Preparation
The no-knead technique makes homemade bread accessible even to beginner bakers. There is no need for intensive kneading or specialized bread-making equipment.
6. Versatile for Balanced Meals
Pairing a slice with vegetables, beans, eggs, or lean protein makes it easier to include bread as part of a varied and balanced diet.
Frequently Asked Questions (Q/A)
Q1: Why is this bread called no-knead bread?
This bread is called no-knead because the dough develops its structure through a long resting and fermentation period instead of traditional kneading. You simply mix the ingredients, allow the dough to rise, shape it gently, and bake.
Q2: Can I use instant yeast instead of active dry yeast?
Yes! Instant yeast works perfectly in this recipe. If using active dry yeast, dissolve it in the lukewarm water with the honey and allow it to stand for approximately 5–10 minutes before mixing it with the flour.
Q3: Can I use fresh cranberries instead of dried cranberries?
You can, but fresh cranberries are much more tart and contain additional moisture. Dried cranberries are recommended because they provide concentrated sweetness without significantly changing the dough’s hydration.
Q4: Can I prepare the dough overnight?
Absolutely! Overnight fermentation is one of the best ways to prepare this bread. Mix the dough in the evening, cover it, and allow it to rise at room temperature for approximately 12–18 hours, depending on your kitchen temperature.
Q5: Can I make this bread without a Dutch oven?
Yes. You can bake it on a preheated baking stone or heavy baking sheet. Place a separate oven-safe pan containing hot water on the lower oven rack to create steam during the initial baking period.
Q6: Can I substitute dried rosemary for fresh rosemary?
Yes. Use approximately 2 teaspoons of dried rosemary instead of 2 tablespoons of fresh rosemary. Crush it slightly between your fingers before adding it to release its fragrance.
Q7: How do I know when the bread is fully baked?
The crust should be deep golden brown and crisp. The loaf should sound hollow when tapped underneath. For a more precise check, the internal temperature should reach approximately 200–210°F (93–99°C).
Q8: How should I store leftover bread?
Allow the bread to cool completely, then store it in a paper bag or bread box at room temperature for up to 2 days. For longer storage, freeze individual slices or the whole loaf in an airtight freezer-safe bag.
Q9: Can I freeze rosemary cranberry bread?
Yes! Slice the cooled bread and place parchment paper between slices before freezing. Store in a freezer-safe bag for up to 2–3 months. Reheat individual slices in a toaster or oven.
Q10: Can I make this bread vegan?
Yes. Simply replace the honey with maple syrup or sugar. The remaining ingredients are naturally plant-based.
Q11: Why did my bread turn out dense?
Dense bread can result from insufficient rising time, inactive yeast, excessive flour, or dough that was handled too roughly after fermentation. Make sure the dough becomes bubbly and noticeably expanded before shaping.
Q12: Can I add nuts or other ingredients?
Definitely! Chopped walnuts, pecans, toasted almonds, orange zest, or a little lemon zest work beautifully. Keep additional ingredients moderate so they don’t interfere with the dough structure.
Final Thoughts
No-Knead Rosemary Cranberry Bread with Olive Oil and Sea Salt is everything homemade artisan bread should be: crusty, flavorful, aromatic, and wonderfully simple to prepare.
The combination of sweet cranberries, fragrant rosemary, rich olive oil, and flaky sea salt creates a delicious balance of flavors in every bite. Whether you’re serving it at a holiday dinner, enjoying it with a cozy bowl of soup, or making fresh toast for breakfast, this rustic loaf is guaranteed to make any meal feel special.
