Imagine a warm, golden loaf of homemade bread with a beautifully crispy crust, soft chewy center, sweet bursts of dried cranberries, and fragrant fresh rosemary. This No-Knead Rosemary Cranberry Bread is finished with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt for an irresistible combination of sweet and savory flavors.
The best part? There’s no kneading, no complicated equipment, and no special baking skills required! Simply mix the ingredients, let the dough rise, and bake it in a hot Dutch oven. It’s perfect for holiday dinners, cozy weekends, cheese boards, or serving alongside your favorite soups.
Recipe Overview
- Prep Time: 15 minutes
- Rise Time: 12–18 hours
- Cook Time: 45 minutes
- Total Time: Approximately 13–19 hours
- Servings: 10–12 slices
- Course: Bread, Side Dish
- Cuisine: American-inspired
- Method: No-knead baking
Ingredients
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For the Bread Dough
- 3 cups (375 g) all-purpose flour
- 1 cup (120 g) dried cranberries
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon instant yeast
- 1½ teaspoons fine sea salt
- 1½ cups (360 ml) lukewarm water
- 1 tablespoon honey (optional)
For the Topping
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh rosemary leaves
- ½ teaspoon flaky sea salt
- 1 teaspoon extra dried cranberries, optional
Instructions
Step 1: Combine the Dry Ingredients
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In a large mixing bowl, combine the all-purpose flour, dried cranberries, chopped rosemary, instant yeast, and fine sea salt.
Stir everything together with a wooden spoon until the cranberries and rosemary are evenly distributed throughout the flour.
Step 2: Add the Water and Mix
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Pour in the lukewarm water and honey, if using.
Mix with a wooden spoon or spatula until a rough, sticky dough forms and no large patches of dry flour remain.
The dough should look shaggy and sticky. Don’t worry about making it smooth, and don’t knead it.
Step 3: Let the Dough Rise
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Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Leave the dough at room temperature for 12–18 hours, until it has doubled in size, looks bubbly, and has a slightly domed surface.
A cooler kitchen may require a longer rise, while a warmer kitchen may shorten the rising time.
Step 4: Shape the Dough
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Lightly flour a clean work surface and gently transfer the risen dough onto it.
With lightly floured hands, fold the edges of the dough toward the center several times to create a loose round shape.
Turn it seam-side down and gently shape it into a ball. Avoid pressing out all the air.
Place the dough on a piece of parchment paper and cover loosely. Let it rest for 30–45 minutes.
Step 5: Preheat the Dutch Oven
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About 30 minutes before baking, place a Dutch oven with its lid inside your oven.
Preheat the oven to 450°F (232°C).
Allowing the Dutch oven to heat thoroughly helps create the beautiful golden crust and crisp exterior.
Important: Use parchment paper rated for high-temperature baking and follow its manufacturer’s temperature limits.
Step 6: Prepare the Bread for Baking
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Drizzle the dough lightly with extra virgin olive oil.
Sprinkle the top with fresh rosemary leaves and flaky sea salt.
Using a sharp knife or bread lame, make one shallow slash across the top to help the loaf expand while baking.
Step 7: Bake the Bread
Carefully remove the hot Dutch oven from the oven using oven mitts.
Lift the dough using the parchment paper and carefully lower it into the Dutch oven. Cover with the lid.
Bake covered for 30 minutes.
Remove the lid and continue baking for another 12–15 minutes, until the crust is deeply golden brown and crisp.
The center should reach approximately 200–205°F (93–96°C) for a well-baked loaf.
Step 8: Cool and Serve
No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Carefully remove the bread from the Dutch oven and transfer it to a wire rack.
Allow it to cool for at least 1 hour before slicing. This helps the inside finish setting and keeps the bread from becoming gummy.
Slice, drizzle with a little extra olive oil if desired, and enjoy!
Tips for the Best Rosemary Cranberry Bread
- Measure flour correctly: Use a kitchen scale when possible. Too much flour can make the bread dense.
- Use lukewarm water: Water that’s too hot can damage the yeast.
- Don’t knead the dough: The long resting period develops the gluten naturally.
- Choose good-quality cranberries: Soft dried cranberries give the bread lovely sweet bursts.
- Use fresh rosemary: It provides a wonderful fragrance and savory flavor.
- Preheat the Dutch oven: A properly heated pot helps create a crisp, artisan-style crust.
- Let it cool: Cutting too early can make the crumb sticky or gummy.
Easy Recipe Variations
No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
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1. Cranberry Walnut Bread
Add ½ cup chopped walnuts for extra crunch and a delicious nutty flavor.
2. Cranberry Orange Bread
Add 1 teaspoon finely grated orange zest to the dough for a bright citrus aroma.
3. Cranberry Pecan Bread
Replace the walnuts with ½ cup chopped pecans for a slightly buttery flavor.
4. Extra Rosemary Bread
Increase the fresh rosemary to 1½ tablespoons if you love a stronger herbal flavor.
5. Cheesy Cranberry Bread
Add ½ cup shredded sharp white cheddar for a sweet, savory, cheesy loaf.
What to Serve with Rosemary Cranberry Bread
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This homemade bread tastes wonderful with:
- Extra virgin olive oil and balsamic vinegar for dipping.
- Whipped butter or honey butter.
- Creamy tomato soup.
- Butternut squash soup.
- Brie, goat cheese, or sharp cheddar.
- Roasted chicken and holiday turkey.
- Fresh salads and Mediterranean-inspired meals.
Storage Instructions
Room Temperature: Store completely cooled bread in a paper bag or bread box for up to 2 days. For longer storage, use an airtight container, although the crust may soften.
Refrigerator: Refrigeration is not recommended because it can make homemade bread stale more quickly.
Freezer: Slice the cooled loaf and freeze in a freezer-safe bag for up to 2 months. Separate slices with parchment paper if desired.
Reheating: Toast individual slices or warm the loaf in a 350°F (175°C) oven for about 8–10 minutes.
Make Ahead: Prepare the dough the night before and allow it to rise overnight. Shape and bake it the following day.
Frequently Asked Questions
1. Can I make rosemary cranberry bread without a Dutch oven?
Yes! Use a heavy oven-safe baking pot with a lid. Alternatively, bake the loaf on a preheated baking sheet and place a separate oven-safe pan of hot water on a lower rack to create steam. The crust may turn out slightly different.
2. Can I use dried rosemary instead of fresh?
Absolutely. Use approximately 1 teaspoon dried rosemary instead of 1 tablespoon fresh rosemary.
3. Why is my no-knead bread dough so sticky?
Sticky dough is normal for no-knead bread. The higher hydration helps create an airy crumb. Use lightly floured hands when shaping instead of adding lots of extra flour.
4. Can I prepare the dough without honey?
Yes! Honey is optional. The dried cranberries already provide sweetness, so you can leave it out without affecting the basic recipe.
5. How do I know when the bread is fully baked?
The crust should be deep golden brown, and the center should reach approximately 200–205°F (93–96°C) when checked with an instant-read thermometer.
Printable Recipe Card
No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
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A rustic artisan loaf with a crispy golden crust, chewy center, sweet cranberries, fragrant rosemary, olive oil, and flaky sea salt.
PREP TIME
15 minutes
RISE TIME
12–18 hours
COOK TIME
45 minutes
YIELD
1 loaf (10–12 slices)
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 cup (120 g) dried cranberries
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon instant yeast
- 1½ teaspoons fine sea salt
- 1½ cups (360 ml) lukewarm water
- 1 tablespoon honey (optional)
Topping
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh rosemary
- ½ teaspoon flaky sea salt
Instructions
- Mix flour, cranberries, rosemary, yeast, and salt in a large bowl.
- Add lukewarm water and honey. Stir until a sticky dough forms.
- Cover and let rise at room temperature for 12–18 hours, until bubbly and doubled.
- Fold dough into a round loaf on a lightly floured surface. Rest on parchment for 30–45 minutes.
- Preheat a covered Dutch oven at 450°F (232°C) for 30 minutes.
- Drizzle dough with olive oil, sprinkle with rosemary and flaky sea salt, and slash the top.
- Bake covered for 30 minutes.
- Uncover and bake another 12–15 minutes until golden brown.
- Cool on a wire rack for at least 1 hour before slicing.
Notes: The dough should be sticky. Don’t add too much extra flour. Store at room temperature for up to 2 days or freeze sliced bread for up to 2 months.
