No-Knead Rosemary Cranberry Bread With Olive Oil & Sea Salt
This No-Knead Rosemary Cranberry Bread is a rustic, artisan-style loaf that’s easy to make with no kneading required. Infused with rosemary and dotted with sweet cranberries, it features a golden crust enhanced by olive oil and sea salt.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 13 to 18 hours 45 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 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
Instructions
- In a large bowl, combine flour, salt, and yeast.
- Stir in warm water until a sticky dough forms.
- Fold in dried cranberries and chopped rosemary until evenly distributed.
- Cover the bowl with plastic wrap or a clean kitchen towel and let rise at room temperature for 12 to 18 hours until bubbly and doubled in size.
- Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat for 30 minutes.
- Carefully transfer the risen dough into the hot Dutch oven.
- Drizzle olive oil over the top and sprinkle with sea salt.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake an additional 15 minutes until the crust is golden and crisp.
- Cool completely on a wire rack before slicing.
Notes
- Swap cranberries for dried cherries or apricots for variety.
- Replace 1 cup of flour with whole wheat for added fiber.
- Add chopped nuts for crunch and earthiness.
- Top with grated Parmesan for a cheesy crust.
- Mix in orange zest for a festive holiday version.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
