No-Knead Rosemary Cranberry Bread With Olive Oil & Sea Salt

This No-Knead Rosemary Cranberry Bread is one of my go-to rustic loaves when I want something deeply flavorful without all the work. It’s savory and aromatic, with little bursts of sweetness from cranberries, and a golden crust kissed by olive oil and flaky sea salt.

Why You’ll Love This Recipe

I love this recipe because it gives me bakery-style artisan bread with almost zero effort. There’s no kneading, no fancy equipment needed beyond a Dutch oven, and the slow fermentation gives it incredible flavor and texture. The rosemary adds a woodsy aroma, while the cranberries pop with tart sweetness in every bite. I also really enjoy the way the olive oil crisps up the crust and the sea salt gives it just the right finish.

Ingredients

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

• 3 cups (360 g) all-purpose flour

• 1 1/4 teaspoons (7 g) salt

• 1/2 teaspoon (2 g) instant yeast

• 1 1/2 cups (360 ml) warm water

• 1/2 cup (70 g) dried cranberries

• 2 teaspoons (1 g) fresh rosemary, chopped

• 2 tablespoons (30 ml) olive oil, plus extra for drizzling

• Sea salt, for sprinkling

Directions

1. In a large bowl, I combine the flour, salt, and yeast. Then I stir in the warm water until a sticky dough forms.

2. I fold in the dried cranberries and chopped rosemary, making sure everything is well distributed.

3. I cover the bowl with plastic wrap or a clean kitchen towel and leave it at room temperature for 12 to 18 hours. The dough will become bubbly and double in size.

4. About 30 minutes before baking, I preheat the oven to 450°F (230°C) and place my Dutch oven inside to get hot.

5. Once heated, I carefully transfer the risen dough into the hot pot. I drizzle olive oil generously over the top and sprinkle with sea salt.

6. I cover the pot with the lid and bake for 30 minutes.

7. After that, I remove the lid and bake for another 15 minutes, or until the crust turns golden and crisp.

8. I let the bread cool completely on a wire rack before slicing so the interior sets properly.

Servings And Timing

• Servings: 8 slices

• Prep Time: 15 minutes

• Rising Time: 12–18 hours

• Cooking Time: 45 minutes

• Total Time: 13 to 18 hours 45 minutes

• Calories: Approximately 220 per slice

Variations

• Sometimes I swap cranberries for dried cherries or chopped dried apricots for a different kind of sweetness.

• I like using whole wheat flour for 1 cup of the flour to add some nuttiness and fiber.

• I’ve also tried adding chopped walnuts or pecans to give the bread some crunch and earthiness.

• A sprinkle of grated Parmesan on top before baking adds a salty, cheesy note that’s hard to resist.

• For a festive holiday version, I mix in orange zest with the rosemary and cranberries.

Storage/Reheating

Once the bread is fully cooled, I store it wrapped in a clean kitchen towel or in a bread box at room temperature for up to 3 days. For longer storage, I freeze individual slices in a zip-top bag and just toast them straight from the freezer. To refresh the whole loaf, I warm it in a 300°F (150°C) oven for 10–15 minutes.

FAQs

Can I Use Active Dry Yeast Instead Of Instant Yeast?

Yes, I can. I just dissolve it in the warm water and let it sit for 5–10 minutes until it’s foamy before adding it to the flour mixture.

What If I Don’t Have A Dutch Oven?

If I don’t have a Dutch oven, I use any heavy, oven-safe pot with a lid. A deep casserole dish with a tight-fitting lid can work in a pinch.

Can I Add More Rosemary Or Other Herbs?

Definitely. I sometimes use up to a tablespoon of chopped rosemary or mix in thyme, sage, or even a bit of garlic for added depth.

Why Let It Rise So Long?

The long rise is key for flavor and texture. It allows the dough to ferment slowly, which improves the taste and helps develop the gluten naturally without kneading.

Can I Make This Bread Gluten-Free?

I haven’t personally tested it, but using a gluten-free all-purpose flour blend designed for yeast baking should work. The texture might be slightly different, but it’s worth a try.

Conclusion

This No-Knead Rosemary Cranberry Bread is a rustic, rewarding loaf that brings together sweet, savory, and herbaceous notes with a crackly crust and chewy crumb. I love how simple it is to make, and the results always feel like something I’d get from an artisan bakery. Whether I’m serving it with cheese, soup, or just a drizzle of more olive oil, it’s always a hit.