This No-Knead Rosemary Cranberry Bread is a rustic, flavorful loaf that balances savory herbs with the subtle sweetness of dried cranberries. The crust is golden and crackly, the crumb is soft and chewy, and every bite is enhanced with a drizzle of olive oil and a touch of flaky sea salt. Best of all, there’s no kneading involved—just mix, rise, and bake.

Why You’ll Love This Recipe

I love how incredibly easy and fuss-free this bread is. With no need for a stand mixer or elbow grease, it’s perfect for both beginners and seasoned bakers. The rosemary adds a fresh, earthy aroma while the cranberries give a burst of sweetness that plays beautifully against the salt and olive oil. Whether I’m serving it with cheese, dipping it in soup, or simply eating it warm with butter, this bread never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Instant yeast
Salt
Warm water
Fresh rosemary, chopped
Dried cranberries
Olive oil
Flaky sea salt

Directions

In a large bowl, I whisk together flour, yeast, and salt.
I stir in warm water until a shaggy dough forms, then fold in the chopped rosemary and cranberries.
I cover the bowl with plastic wrap and let it rise at room temperature for 12–18 hours until the dough has doubled and is bubbly.
Once risen, I turn the dough out onto a floured surface and shape it into a loose ball.
I let it rest while preheating the oven to 450°F (230°C) with a Dutch oven inside.
When ready, I carefully place the dough into the hot Dutch oven, drizzle the top with olive oil, and sprinkle with flaky sea salt.
I cover and bake for 30 minutes, then uncover and bake an additional 10–15 minutes until the crust is deep golden.
I let the bread cool on a wire rack before slicing.

Servings and timing

This recipe makes one standard loaf, which yields about 10–12 slices.
Prep time (including resting): 12–18 hours
Baking time: 40–45 minutes
Total time: Approximately 13–19 hours (mostly inactive time)

Variations

I sometimes swap the cranberries for dried cherries or chopped dried apricots for a different sweetness.
For a nuttier texture, I add a handful of chopped walnuts or pecans.
If I’m in the mood for a more savory twist, I leave out the cranberries and add sliced olives or sun-dried tomatoes.
I occasionally use whole wheat flour for part of the flour amount to give it a heartier bite.

storage/reheating

I store the bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, I wrap it tightly in foil or plastic wrap and keep it in the freezer for up to 3 months.
To reheat, I place slices in a 350°F (175°C) oven for 5–10 minutes or toast them in a skillet for a crispy edge.

FAQs

How do I know when the dough has risen enough?

I look for a dough that has doubled in size and is dotted with bubbles across the surface. It should jiggle slightly when I move the bowl.

Can I make this bread without a Dutch oven?

Yes, I can bake it on a baking stone or in a cast-iron skillet, but I place a pan of water in the oven to create steam for a better crust.

Can I use fresh cranberries instead of dried?

I prefer dried because fresh ones add too much moisture and can create soggy spots. If I use fresh, I chop them and reduce the water slightly.

What kind of salt should I use on top?

Flaky sea salt works best for finishing. It gives a nice crunch and enhances the flavor without overpowering the bread.

Can I speed up the rising process?

I can let the dough rise in a slightly warm spot to speed it up, but I’ve found that the long, slow rise gives the best flavor and texture.

Conclusion

This No-Knead Rosemary Cranberry Bread is a go-to for me when I want something artisanal without the effort. The contrast of savory rosemary, sweet cranberries, and that finishing touch of olive oil and sea salt makes it something special. Whether I’m sharing it at a dinner party or enjoying a slice solo, it’s always worth the wait.