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

If you’re craving a rustic loaf that bursts with herbal fragrance and just a hint of sweet tartness, let me introduce you to the magic of No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt. This bread perfectly balances chewy crumb and crispy crust without any fuss from kneading, making it an effortless yet impressive addition to any meal or snack time. The aromatic rosemary and chewy cranberries embedded throughout bring each bite to life, while the finishing touch of olive oil and flaky sea salt adds a sophisticated glaze and flavor boost. Trust me, once you try this bread, it will quickly become your cherished go-to for cozy mornings, dinner sides, or even afternoon treats.

Ingredients You’ll Need

This recipe is a shining example of how simplicity in ingredients can lead to extraordinary flavor and texture. Each component plays a pivotal role, from the flour that provides structure to the cranberries that inject bursts of sweet-tart surprise, and the rosemary that lends a fragrant herbal profile. With just a handful of pantry staples, you’ll create an artisan-style loaf that tastes like it took hours of expert effort.

• 3 cups all-purpose flour: The base of the bread, giving it a tender but sturdy crumb.
• 1 1/2 teaspoons salt: Enhances all the flavors and balances sweetness.
• 1/2 teaspoon instant yeast: A small amount works overtime to gently lift the dough without kneading.
• 1 1/2 cups warm water: Activates the yeast and hydrates the flour for that perfect texture.
• 1/2 cup dried cranberries: Adds bursts of sweet-tart flavor and a touch of chewy texture.
• 2 tablespoons fresh rosemary, chopped: Imparts a bright, piney herbal aroma that complements the cranberries beautifully.
• 2 tablespoons olive oil: Used at the end to brush the crust, creating a lustrous finish and subtle richness.
• Flaky sea salt, to sprinkle: Adds a delightful crunch and a pop of salty contrast that elevates every bite.

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

Step 1: Combine the Dry Ingredients

Start by stirring together the flour, salt, instant yeast, dried cranberries, and chopped rosemary in a large mixing bowl. This ensures even distribution of the flavorful bits throughout your bread. Mixing the dry ingredients first is key to preventing clumps and helps the yeast activate evenly once we add water.

Step 2: Add Warm Water and Mix

Pour in 1 1/2 cups of warm water and stir just until combined. You don’t need to knead, just mix until no dry flour remains. The dough will be shaggy and sticky – this is exactly what you want for the perfect crumb structure. Cover the bowl loosely with plastic wrap or a kitchen towel and set it aside for 12 to 18 hours to ferment and rise slowly at room temperature.

Step 3: Preheat and Prepare to Bake

After the long rest, your dough will be bubbly and doubled in size. Preheat your oven to 450°F (230°C) and place a heavy Dutch oven with its lid inside to heat up. This step is essential because baking inside the preheated Dutch oven traps steam, giving your bread that beautiful crispy crust and tender interior.

Step 4: Bake the Bread

Carefully turn the dough out onto a piece of parchment paper and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10 minutes to develop a deep golden brown crust. This two-stage baking locks in moisture and delivers the perfect balance of soft crumb and crunchy crust.

Step 5: Finish with Olive Oil and Sea Salt

As soon as the bread comes out of the oven, brush the crust with 2 tablespoons of olive oil. This step adds a gorgeous sheen and subtle richness to the crust. Finally, generously sprinkle flaky sea salt over the top for that irresistible pop of flavor and crunch. Allow the loaf to cool slightly, then slice and enjoy while still warm.

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

Garnishes

This bread shines on its own but garnishing can elevate your presentation. A light drizzle of honey or a smear of ricotta pairs beautifully with the herbal and tart notes. Fresh rosemary sprigs on the platter offer a visual cue to the bread’s standout flavor. For a savory twist, top with crumbled goat cheese or a dusting of cracked black pepper.

Side Dishes

No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt pairs wonderfully with a variety of sides. Think creamy soups like butternut squash or tomato basil that the crust can soak up. It’s also divine alongside roasted vegetables or a fresh salad with tangy vinaigrette to complement the bread’s herbal aroma. For brunch, serve it with scrambled eggs and smoked salmon for an elegant spread.

Creative Ways to Present

Slice the bread thick and arrange on a wooden board with small bowls of olive oil, balsamic vinegar, and herb-infused butter for a charming appetizer or snack platter. You can also transform slices into delightful crostini topped with whipped feta, roasted garlic, or caramelized onions. The bread’s chewy texture holds toppings beautifully, encouraging a bit of creativity.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt tightly in plastic wrap or place it in an airtight container at room temperature. This will keep it fresh for up to two days. For best texture, avoid refrigerating as it can dry out the bread faster.

Freezing

To enjoy this delicious bread even later, freeze it whole or sliced. Wrap tightly in foil and place inside a freezer bag. Frozen bread maintains its quality for up to three months. When ready to eat, thaw at room temperature or place slices straight into the toaster.

Reheating

Revive the crusty exterior by reheating the bread in a preheated oven at 350°F (175°C) for 10 to 15 minutes. For slices, a quick toast works beautifully and brings back that crisp texture and warm aroma. A light brush of olive oil before reheating can mimic the freshly baked experience.

FAQs

Can I substitute dried cranberries with fresh ones?

Fresh cranberries have a higher moisture content and intense tartness, which can affect the bread’s texture and rising process. Dried cranberries are preferred because they maintain shape and sweetness without adding excess moisture to the dough.

Do I really need to use a Dutch oven for this recipe?

While the Dutch oven is ideal for creating steam and a crisp crust, you can bake the bread on a preheated baking stone or heavy baking sheet. Just make sure to create steam in the oven by adding a pan of hot water or misting the oven walls during the first 10 minutes of baking.

How long does the dough need to rise at room temperature?

The dough needs 12 to 18 hours to ferment at room temperature. This slow rise develops flavor and texture without kneading. Depending on your kitchen’s temperature, the rise time may vary slightly; look for a bubbly, doubled dough.

Can I use dried rosemary instead of fresh?

Fresh rosemary provides a vibrant, piney aroma and flavor that dried rosemary can’t quite match. If substituting dried, use about one tablespoon and crush it to release oils, but know the flavor will be milder.

What type of olive oil works best for brushing the bread?

Use a good quality extra virgin olive oil for the finishing touch. It adds richness and a fruity, peppery note that complements the rosemary and cranberries beautifully. Avoid flavored or light olive oils, as they may not have as robust a taste.

Final Thoughts

Making No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is genuinely one of the most rewarding baking experiences because it takes minimal effort but delivers maximum flavor and charm. Its inviting aroma, savory-herbal notes, and delightful tart bits make it an absolute crowd pleaser whether shared with family or gifted to friends. Don’t hesitate to try this recipe—your kitchen will smell incredible, and your taste buds will thank you!

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