Description:
This No-Knead Rosemary Cranberry Bread is an artisan-style loaf made simple! Baked in a Dutch oven, it’s crusty on the outside, soft on the inside, and packed with tart cranberries, fresh rosemary, and a drizzle of olive oil with sea salt.
Why You’ll Love This Rosemary Cranberry Bread
If you’ve ever dreamed of baking bakery-style bread at home with minimal effort, this no-knead rosemary cranberry bread is the recipe for you. The long rise gives it that classic artisan flavor, while the Dutch oven technique creates the perfect crust. The tart cranberries add sweetness, rosemary brings a savory, aromatic touch, and the olive oil with sea salt finish makes it irresistible.
This rustic loaf is perfect for holiday dinners, charcuterie boards, or toasted with butter and jam.
Ingredients You’ll Need
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 more for drizzling
Sea salt, for sprinkling
Step-by-Step Instructions
