If you’re searching for a loaf that stuns as much as it soothes, let me introduce you to No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt. This is the kind of bread that makes any kitchen feel like a cozy bakery and rewards you handsomely for a few minutes of prep. Bursting with vibrant cranberries, aromatic rosemary, and a princely crown of olive oil and sea salt, it’s golden, chewy, and delightfully tangy-sweet. Whether you’re a bread-making pro or a complete beginner, this rustic loaf makes an impressive centerpiece or the secret star of any meal.
Ingredients You’ll Need
The beauty of this bread lies in its simplicity—each ingredient works a little magic, coming together to create an unforgettable bite. Pull these pantry staples together and you’re halfway to a bakery-worthy treat. Here’s how each component makes a difference:
- All-purpose flour: The structural backbone that makes the loaf light yet satisfyingly chewy.
- Instant yeast: Effortless leavening means the dough rises overnight without kneading.
- Salt: Enhances the flavors and keeps the crumb balanced, never bland.
- Fresh rosemary: Adds an herbal, piney aroma paired perfectly with sweet cranberries.
- Dried cranberries: Lend tartness and pops of color, giving every bite a festive punch.
- Warm water: Brings the dough together, helping yeast bloom and work its magic.
- Olive oil: For moisture, tender crumb, and a golden, flavorful crust.
- Extra flour for dusting: Prevents sticking as you shape the dough, making the process stress-free.
- Olive oil for brushing: A finishing touch that deepens color and flavor, plus helps the salt stick.
- Flaky sea salt for sprinkling: The final flourish—crunch and flavor in every bite.
How to Make No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Step 1: Mix and Rest the Dough
Start by combining the flour, instant yeast, salt, and rosemary in a roomy bowl, stirring to distribute everything evenly. Toss in the cranberries, then pour in warm water and olive oil. Stir until everything just comes together into a shaggy, slightly sticky dough—no fancy kneading, just a good mix! Cover tightly and set the bowl somewhere cozy at room temperature. Now comes the hardest part: waiting 12 to 18 hours while the dough rises, developing incredible flavor and those magical, chewier holes.
Step 2: Gently Shape & Rest
Once your dough has doubled and looks delightfully bubbly, flour your work surface generously (this dough is a little sticky, so don’t be shy). With floured hands, gently fold the dough onto itself just a few times, then shape it into a rustic round. Pop it onto a piece of parchment paper and let it rest for 30 to 60 minutes. Meanwhile, your oven (and your Dutch oven) will be getting piping hot!
Step 3: Preheat the Dutch Oven
Place your trusty Dutch oven or any heavy oven-safe pot (with a lid) inside your oven, then preheat to 230°C (450°F) for at least half an hour. This gets your pot super hot, so when your dough finally goes in, you get that signature crisp, golden crust people dream about.
Step 4: Bake Your Bread
Wearing oven mitts, remove the hot Dutch oven and carefully lower in your dough, using the parchment to help. Cover with the lid and bake for 25 minutes. Then, for that dramatic golden crust, remove the lid and bake another 15 to 20 minutes. The aroma wafting through your kitchen? Pure magic.
Step 5: Finish with Olive Oil & Sea Salt
Once your No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is deeply golden and irresistibly fragrant, take it out and immediately brush the crust with olive oil. Sprinkle a generous pinch of flaky sea salt over the top. Wait at least 20 minutes before slicing (seriously, let it set!), then marvel as you cut into the soft, cranberry-studded interior.
How to Serve No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Garnishes
A final sprinkle of fresh rosemary or extra sea salt on top right before serving makes this loaf pop visually and adds another fragrant layer. For an extra touch, you can brush one more glisten of olive oil atop each slice just before presenting to guests.
Side Dishes
This bread loves good company! Serve it alongside a tangy goat cheese spread, whipped ricotta, or with spiced nuts and charcuterie. It’s also fabulous as the hero beside hearty soups, creamy fall stews, or even vibrant salads with citrus vinaigrette.
Creative Ways to Present
Slice thick and pile onto a wooden board for rustic charm, or cube and serve as an edible centerpiece for holiday gatherings. If brunch is on your mind, toast slices and top with honeyed butter, or use it as a base for dreamy open-faced sandwiches. No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is as versatile as it is beautiful.
Make Ahead and Storage
Storing Leftovers
To keep your No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt fresh for days, cool it completely and store at room temperature, tightly wrapped in a cotton towel or placed in a bread bag. This helps maintain its crust while keeping the crumb soft. Avoid plastic wrap, which can make the crust soft.
Freezing
For longer storage, slice the cooled bread, wrap individual slices or the whole loaf in foil, and freeze in a zip-top bag. The flavor stays vibrant, and you can pull out just what you need for breakfasts, cheese platters, or last-minute dinners.
Reheating
To revive that just-baked warmth, pop slices into a toaster or heat the unsliced loaf in a low oven (170°C or 350°F) for 5 to 10 minutes. A quick reheat brings back the crispness and aroma, making every bite taste as if it’s fresh from the oven.
FAQs
Can I use fresh cranberries instead of dried?
Dried cranberries are preferred because they pack more concentrated flavor and don’t release extra moisture. Fresh berries may cause the dough to become soggy, but if you’re feeling adventurous, halve them and use sparingly, gently folding them into the dough.
What if I don’t have a Dutch oven?
No worries! Any heavy oven-safe pot with a tight-fitting lid will work. The goal is to trap steam and mimic a commercial bakery oven, helping you achieve that crackly, golden crust.
Can I let the dough rest less than 12 hours?
The long, slow fermentation is key for flavor and texture in No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt. If you’re short on time, you can go as little as 8 hours, but the flavor will be milder and the crumb a little tighter.
Is it possible to make this recipe gluten-free?
While traditional all-purpose flour is ideal for this style of bread, you can experiment with 1:1 gluten-free flour blends designed for yeast breads. The texture will change, but it’s still possible to get delicious results with some trial and error!
How do I keep the cranberry pieces from burning on top?
Most cranberries should end up inside the loaf, but if a few are poking out, just tuck them in before baking or cover the bread with foil during the last 10 minutes to protect any exposed fruit from browning too much.
Final Thoughts
Baking your own No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is a little gift to yourself—a loaf that’s as much a pleasure to create as it is to eat. Don’t be surprised if you find yourself making it again and again, for sharing or just savoring all by yourself. Give it a try and let your kitchen be filled with the irresistible aroma of fresh-baked bread!
