If there’s ever a bread that feels like a warm, aromatic hug from the oven, it’s the No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt. This deeply flavorful rustic loaf bursts with chewy cranberries and earthy rosemary, all brought together by golden threads of olive oil and a delightful crunch of sea salt on top. The best part? There’s absolutely no kneading involved, making this the sort of foolproof, crowd-pleasing bread you’ll crave for lazy morning breakfasts, brunches, or any meal that needs a little extra magic.
Ingredients You’ll Need
There’s nothing complicated here—just thoughtfully chosen ingredients that each bring their own charm, texture, and taste. Every item works in harmony to make this No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt sing with flavor and color.
- All-purpose flour: The foundation for our bread; it provides just the right structure and softness.
- Salt: This intensifies all the other flavors and balances out the sweetness from the cranberries.
- Instant yeast: Delivers a beautifully airy rise and eliminates the hassle of proofing separately.
- Sugar or honey: Just a hint brings a gentle sweetness and helps activate the yeast.
- Warm water: Ensures the yeast wakes up instantly for a luscious, soft crumb.
- Dried cranberries: Plump bites of tangy-sweetness add gorgeous pops of color and flavor.
- Fresh rosemary, finely chopped: Infuses every slice with earthy, fragrant notes that pair beautifully with the fruit.
- Olive oil: Adds richness, moisture, and that irresistible golden crust—plus, a drizzle before baking helps the bread glisten.
- Coarse sea salt, for topping: Adds crunch, flavor, and a little sparkle on the finished loaf.
How to Make No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, instant yeast, and sugar (or honey if you prefer a touch of floral sweetness). This is your moment to ensure the yeast and salt are evenly distributed, setting up the foundation for even flavor and a perfect crumb later on.
Step 2: Add the Wet Ingredients
Pour in the warm water and olive oil. Grab a sturdy spatula or wooden spoon and stir everything together just until a shaggy, sticky dough forms. Don’t stress about perfection here—this rustic loaf thrives on its simplicity. You’re done mixing as soon as everything is moistened.
Step 3: Fold in Cranberries and Rosemary
Gently fold in the dried cranberries and chopped rosemary. They’ll naturally distribute themselves through the dough, promising colorful bursts and herby flavor in every bite. There’s no need to overmix—just enough so they’re incorporated.
Step 4: Let It Rise the Slow Way
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours. This long, patient rise gives your No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt its dreamy, artisan texture with almost zero effort. Watch as it gets bubbly and doubled in size—it’s a little bit of kitchen magic you can literally sleep through.
Step 5: Shape the Dough
Once risen, dust a clean surface with flour and gently turn your dough out. With floured hands, shape it into a ball. No need to knead—just tuck and turn until it feels roughly round. This step is as forgiving as it is satisfying.
Step 6: Preheat the Oven and Dutch Oven
While you shape your dough, preheat your oven to 450°F (230°C). Place your Dutch oven or heavy oven-safe pot inside to heat as well. This blazing-hot pot is what creates the bread’s crackly crust and chewy interior—no fancy bakery steam ovens required!
Step 7: Bake to Crusty Perfection
Carefully transfer the shaped dough into the hot Dutch oven. Brush the top generously with olive oil and sprinkle with coarse sea salt for extra flavor and that bakery-style finish. Cover with the lid and bake for 30 minutes; then remove the lid and let it bake uncovered for another 10 to 15 minutes, until deeply golden and irresistibly crunchy.
Step 8: Cool Before Slicing
As soon as your No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt emerges from the oven, resist the urge to slice in immediately! Transfer it to a wire rack and let cool completely. This helps the loaf finish baking inside and keeps every slice tender and light.
How to Serve No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Garnishes
A final flourish can make your loaf truly special. Try brushing the still-warm crust with a touch more olive oil, a scattering of extra chopped fresh rosemary, or an additional sprinkle of flaky sea salt to elevate aroma and taste even further.
Side Dishes
This bread loves all sorts of company! Serve slices alongside creamy cheeses, a fresh garden salad, or a bowl of hearty soup. The sweet-tart cranberries and savory rosemary make it just as welcome at brunch spreads as they do on cheese boards or as a festive holiday side.
Creative Ways to Present
For gatherings, slice the loaf into rustic wedges and arrange on a wooden board with dips like whipped feta or herbed olive oil. Or, toast thick slices and top with ricotta, honey, and extra rosemary for a showstopping breakfast or snack. However you serve it, No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt brings warmth and color to every table.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices in a clean kitchen towel or an airtight container at room temperature for up to 2 days. This keeps the crust crisp while preserving the soft, chewy interior. If you expect the bread to last longer, consider refrigerating to maintain freshness, though it’s always best the day it’s baked.
Freezing
No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt freezes wonderfully. Slice the cooled loaf, wrap the pieces individually in plastic wrap or parchment, and stash them in a freezer bag. When you’re ready for another indulgent slice, just thaw at room temperature or pop a piece right into the toaster or oven.
Reheating
To revive the loaf’s crisp crust and warm, pillowy center, reheat slices in a 350°F (175°C) oven for about 5 minutes. For a quick fix, use a toaster. If reheating a large portion, wrap in foil and warm in the oven to keep it moist and delicious throughout.
FAQs
Can I use fresh cranberries instead of dried?
While dried cranberries are best for their concentrated flavor and chew, you can use fresh cranberries if you coarsely chop them and toss with a little sugar to tame their tartness. The loaf may be slightly more moist, so reduce the water by a tablespoon or two as needed.
Can I use dried rosemary if I don’t have fresh?
Absolutely! Dried rosemary is a fine substitute—just reduce the amount to 1 teaspoon since it’s more potent than fresh. Rub it between your fingers first to release its natural oils and fragrance.
What if I don’t own a Dutch oven?
If you don’t have a Dutch oven, use any heavy, oven-safe pot with a tight lid. In a pinch, you can also bake the loaf on a rimmed baking sheet with an inverted oven-safe bowl or foil tent to trap steam for the initial bake, then finish uncovered.
How do I know when my bread is done?
Look for a deep golden-brown crust all over and listen for a hollow “thump” when you tap the bottom of the loaf. An internal thermometer inserted into the center should read about 200°F (93°C) for perfect doneness every time.
Can I make No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt gluten free?
You can experiment with a good quality 1:1 gluten-free flour substitute. While the texture may differ slightly from classic wheat loaves, the flavors of rosemary, cranberries, olive oil, and sea salt will still shine through just beautifully.
Final Thoughts
I can’t wait for you to try No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt in your own kitchen! There’s just something special about a loaf you barely have to touch and yet it delivers so much flavor, fragrance, and delight in every bite. From first knead-less mix to the last crumb, it’s a recipe you’ll want to come back to again and again—so go ahead, preheat that oven and treat yourself to something wonderful.