Description
This No-Knead Rosemary Cranberry Bread is a rustic, artisan-style loaf featuring a golden crust, soft chewy crumb, savory rosemary, and sweet dried cranberries, finished with olive oil and flaky sea salt—without any kneading required.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup dried cranberries
- 1 tablespoon olive oil
- 1/2 teaspoon flaky sea salt
Instructions
- In a large bowl, whisk together the flour, instant yeast, and salt.
- Stir in warm water until a shaggy dough forms, then fold in the chopped rosemary and dried cranberries.
- 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.
- Turn the dough out onto a floured surface and shape it into a loose ball.
- Let the dough rest while preheating the oven to 450°F (230°C) with a Dutch oven inside.
- Carefully place the dough into the hot Dutch oven, drizzle the top with olive oil, and sprinkle with flaky sea salt.
- Cover and bake for 30 minutes, then uncover and bake an additional 10–15 minutes until the crust is deep golden.
- Transfer the bread to a wire rack and let it cool completely before slicing.
Notes
- Swap cranberries with dried cherries or apricots for variation.
- Add chopped walnuts or pecans for a nuttier texture.
- Omit cranberries and add olives or sun-dried tomatoes for a savory version.
- Use part whole wheat flour for a heartier loaf.
- Store at room temperature for 2 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 3g
- Sodium: 250mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
