Step-by-Step Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the flour, salt, and yeast. Stir in the warm water until a sticky dough forms. Fold in the cranberries and chopped rosemary.
Step 2: Let It Rise
Cover the bowl with plastic wrap or a clean kitchen towel. Leave it to rise at room temperature for 12–18 hours, or until bubbly and doubled in size.
Step 3: Preheat Your Dutch Oven
Preheat the oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot inside to heat for 30 minutes.
Step 4: Bake the Bread
Carefully transfer the dough into the hot pot. Drizzle with olive oil and sprinkle with sea salt. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, or until the crust is golden and crisp.
Step 5: Cool & Slice
Transfer the bread to a wire rack and let it cool before slicing. Enjoy it fresh, toasted, or as a side with soups and stews.
Recipe Notes
Prep Time: 15 minutes
Rising Time: 12–18 hours
Cook Time: 45 minutes
Total Time: 13–18 hours 45 minutes
Servings: 8
Calories: ~220 kcal per slice
Tips for Perfect No-Knead Bread
Don’t rush the rise: The long fermentation develops rich flavor and texture.
Dutch oven magic: Traps steam, giving you a perfect artisan crust.
Switch it up: Try golden raisins, dried cherries, or even walnuts for variations.
Final Thoughts
This No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is proof that bakery-quality bread doesn’t require hours of kneading. With just a few ingredients and patience, you’ll have a gorgeous artisan loaf that’s perfect for holidays, gatherings, or everyday meals.
Enjoy.
