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

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

4.9 from 5 reviews

This No-Knead Rosemary Cranberry Bread is an effortless artisan loaf infused with fragrant fresh rosemary and sweet dried cranberries. The bread is baked in a covered Dutch oven to achieve a perfectly crisp crust and tender crumb. Finished with a brush of luscious olive oil and a sprinkle of flaky sea salt, this rustic bread is perfect for breakfast, snacks, or alongside soups and salads.

Ingredients

Scale

Bread

  • 3 cups all-purpose flour (360 g)
  • 1 1/2 teaspoons salt (9 g)
  • 1/2 teaspoon instant yeast (2 g)
  • 1 1/2 cups warm water (360 ml)
  • 1/2 cup dried cranberries (75 g)
  • 2 tablespoons fresh rosemary, chopped (8 g)

Finish

  • 2 tablespoons olive oil (30 ml)
  • Flaky sea salt, to sprinkle

Instructions

  1. Combine dry ingredients and add water: In a large mixing bowl, stir together the all-purpose flour, salt, instant yeast, dried cranberries, and chopped fresh rosemary. Pour in the warm water and mix until all the flour is incorporated and you have a sticky, shaggy dough.
  2. First rise and rest: Cover the bowl loosely with plastic wrap or a kitchen towel. Let the dough rest at room temperature for 12 to 18 hours. During this long fermentation, the dough will develop flavor and a bubbly texture.
  3. Preheat oven and Dutch oven: About 30 minutes before baking, place a covered Dutch oven (or heavy lidded pot) into your oven and preheat to 450°F (230°C). This helps create steam for the crust.
  4. Shape and bake the bread: Gently scrape the dough out onto a well-floured surface and shape it into a round loaf. Carefully transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes.
  5. Finish baking uncovered: Remove the lid of the Dutch oven and bake the bread for an additional 10 minutes uncovered. This step forms a beautiful golden-brown crust.
  6. Brush with olive oil and sprinkle sea salt: Take the bread out of the oven and immediately brush the crust with olive oil. Sprinkle flaky sea salt over the top to enhance flavor and texture.
  7. Cool and serve: Allow the bread to cool slightly, then slice while warm and enjoy with your favorite spreads or dishes.

Notes

  • Ensure the water is warm, not hot, to properly activate the yeast without killing it.
  • The long fermentation time improves flavor, so do not shorten the rising period.
  • Use a heavy Dutch oven with a lid to trap steam and create a crispy crust.
  • You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but reduce quantity to 1 tablespoon.
  • The bread slices well warm but stores well in an airtight container for 2-3 days or freezes nicely.

Nutrition

Keywords: no-knead bread, rosemary bread, cranberry bread, artisan bread, olive oil bread, sea salt bread, easy bread recipe

Find it online: https://maicook.com/no-knead-rosemary-cranberry-bread-with-olive-oil-and-sea-salt-recipe/