Rosemary Cranberry Bread with Sea Salt

This No-Knead Rosemary Cranberry Bread with Olive Oil and Sea Salt is an elegant balance of savory and sweet, perfect for your holiday table or cozy afternoons with a cup of tea. The best part is it requires no kneading, making it a breeze for even beginner bakers. The aromatic rosemary and tart cranberries create a rich flavor profile, while the olive oil and sea salt take it to the next level.

I first baked this for a family gathering, and now it has become a must-have twice a month. The combination of flavors always impresses guests, yet it couldn't be easier to make at home.

• All-purpose flour: Provides structure to the bread. For best results, choose a quality unbleached brand
• Salt: Balances the sweetness of cranberries and enhances flavors
• Instant yeast: Provides the rise without any kneading. Use fresh yeast for dependable results
• Warm water: Activates the yeast and hydrates the dough
• Dried cranberries: Adds sweetness and chewy texture. For the best flavor, choose unsweetened or lightly sweetened cranberries
• Fresh rosemary: Adds aromatic and earthy notes to the bread. Chop finely for even distribution throughout the dough
• Olive oil: Elevates the flavor and creates a crispy crust. Use a high-quality extra virgin olive oil
• Sea salt: Adds a finishing touch of crunch and enhances the final taste

How to Make No-Knead Rosemary Cranberry Bread

Mix the Dough:

In a large bowl, combine all-purpose flour, salt, and instant yeast. Stir in warm water until a sticky dough forms. Gradually fold in dried cranberries and chopped rosemary until evenly distributed

Let It Rise:

Cover the bowl with plastic wrap or a towel and place it in a warm spot. Let the dough rise at room temperature for 12 to 18 hours, or until it becomes bubbly and doubles in size. A longer rise enhances the bread's flavor

Preheat the Oven:

Preheat your oven to 450°F. Place a Dutch oven or a heavy oven-safe pot inside the oven and let it preheat for 30 minutes. This ensures an evenly browned crust

Shape and Transfer:

Carefully transfer the risen dough into the preheated pot. Drizzle lightly with olive oil and sprinkle generously with sea salt

Bake and Finish:

Cover the pot with its lid and bake for 30 minutes. Then, remove the lid and continue baking for an additional 15 minutes until the crust becomes deeply golden and crisp. Allow the bread to cool on a wire rack before slicing

Storage Tips

To retain freshness, store the bread in an airtight container or bread bag for up to three days. To reheat, lightly toast slices in the oven for a crisp texture

Ingredient Substitutions

If fresh rosemary isn’t available, dried rosemary works as a substitute but use only half the quantity. Raisins or dried cherries can replace cranberries for a sweeter variation

Serving Suggestions

Delicious served warm with butter or drizzled with additional olive oil. It pairs beautifully with creamy soups, cheese platters, or even as the base for a gourmet sandwich

This bread is a perfect example of how simple ingredients can come together to form something extraordinary. Every time I bake this, I am reminded of the beauty of artisan bread and how it brings joy to my family and guests. There's something special about hearing the crunch of the crust as you slice into it, knowing it was lovingly made from scratch.

Recipe FAQs

→ Can I use fresh cranberries instead of dried?

It's best to use dried cranberries as fresh ones have a higher moisture content, which can affect the dough's consistency.

→ Can I substitute rosemary with another herb?

Yes, you can substitute rosemary with thyme, sage, or even parsley for a different flavor profile.

→ Do I need a Dutch oven to bake this bread?

A Dutch oven is ideal for achieving a crisp crust, but you can use any heavy oven-safe pot with a lid as an alternative.

→ How do I store the bread to keep it fresh?

Store the cooled bread in an airtight container or wrap it in foil. It can stay fresh for up to 3 days at room temperature.

→ Can I freeze the bread for later?

Yes, you can freeze the bread. Wrap it tightly in plastic wrap and foil before freezing. To enjoy later, thaw at room temperature and reheat in the oven.