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

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This no-knead rosemary cranberry bread is studded with dried cranberries, scented with fresh rosemary, and finished with a drizzle of olive oil and a sprinkle of sea salt. It’s crusty, chewy, and incredibly easy to make.

Ingredients

Scale
  • 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 dried cranberries
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon olive oil (for drizzling)
  • 1 teaspoon flaky sea salt (for topping)

Instructions

  1. In a large bowl, whisk together the flour, salt, and instant yeast.
  2. Add the warm water and dried cranberries. Stir until a shaggy dough forms.
  3. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12–18 hours, until the surface is dotted with bubbles.
  4. Turn the dough out onto a well-floured surface. Sprinkle with chopped rosemary and fold the dough over itself a few times to incorporate.
  5. Shape the dough into a ball. Place it on a piece of parchment paper, cover, and let rest for 30 minutes.
  6. While the dough rests, preheat the oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
  7. Carefully transfer the dough (with parchment) into the hot Dutch oven. Drizzle with olive oil and sprinkle with sea salt.
  8. Cover and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes, until golden brown.
  9. Cool on a wire rack before slicing.

Notes

The long fermentation time develops flavor and creates a beautiful, open crumb. You can substitute fresh or dried rosemary. For a sweeter bread, use orange juice instead of some water.

Nutrition

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