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

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A rustic and flavorful no-knead bread infused with rosemary and cranberries, perfect for any occasion.

  • Author: recipesinc
  • Prep Time: 18 hours
  • Cook Time: 45 minutes
  • Total Time: 18 hours 45 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3 cups all-purpose flour (plus extra for dusting)
  • 1 ½ teaspoons salt
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
  • 1 cup dried cranberries (or fresh, lightly chopped)
  • 1 ½ teaspoons instant yeast
  • 1 ½ cups warm water
  • 2 tablespoons olive oil (plus extra for greasing)
  • Sea salt (for sprinkling on top)

Instructions

  1. In a large bowl, whisk together the flour, salt, dried rosemary, dried cranberries, and instant yeast.
  2. Slowly pour in the warm water and olive oil; stir until a shaggy dough forms.
  3. Cover the bowl with a damp cloth and let it rest for 12-18 hours at room temperature, until the surface is bubbly.
  4. Lightly flour a clean countertop. Turn the dough out onto it and fold it gently into a ball.
  5. While your dough rests for another 30 minutes, preheat the oven to 450°F (230°C) with a Dutch oven inside.
  6. Carefully remove the Dutch oven, grease it with olive oil, and place the dough inside. Sprinkle sea salt on top. Cover and bake for 30 minutes.
  7. Uncover the pot and bake for an additional 15 minutes until the bread is golden brown. Allow to cool on a wire rack before slicing.

Notes

Store any leftover bread in an airtight container at room temperature for up to 3 days. Freeze for longer storage.

Nutrition

Find it online: https://daytasty.com/no-knead-rosemary-cranberry-bread-olive-oil-sea-salt/