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

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A crusty, rustic no-knead bread with rosemary, dried cranberries, a drizzle of olive oil, and a sprinkle of sea salt. Perfect for holiday tables or everyday enjoyment.

Ingredients

Scale
  • For the Bread Dough:
  • 3 cups all-purpose flour
  • 1.5 cups warm water (approx 110°F)
  • 1.5 tsp kosher salt
  • 1/2 tsp active dry yeast
  • For Add-Ins:
  • 1/2 cup dried cranberries
  • 1 tbsp fresh rosemary, chopped
  • For Finishing:
  • 1 tbsp olive oil
  • 1 tsp flaky sea salt

Instructions

  1. In a large mixing bowl, combine flour, salt, and yeast. Add warm water and stir until a shaggy dough forms. Fold in dried cranberries and rosemary. Cover bowl with plastic wrap and let rest at room temperature for 12-18 hours.
  2. Turn dough out onto a well-floured surface. Fold dough over itself a few times. Shape into a round or oval loaf. Transfer to a parchment-lined baking sheet or a floured Dutch oven. Cover with a towel and let rise for 1-2 hours until nearly doubled.
  3. Preheat oven to 450°F (230°C) with a Dutch oven or heavy baking dish inside. Once hot, carefully place dough into the pot (or onto the baking sheet). Drizzle with olive oil and sprinkle with sea salt. Score the top with a sharp knife.
  4. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until deep golden brown and hollow-sounding when tapped. Cool completely on a wire rack before slicing.

Notes

For an extra crispy crust, place a shallow pan of water on the bottom rack of the oven during baking. This bread keeps well at room temperature for up to 3 days.

Nutrition

Find it online: https://cheerychop.com/no-knead-rosemary-cranberry-bread/