🥖 No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
🍞 Description:
A rustic, artisan-style bread with the perfect balance of sweet and savory. This no-knead bread requires minimal effort and delivers big flavor—featuring dried cranberries, fresh rosemary, and a golden crust enhanced by olive oil and a sprinkle of flaky sea salt. Perfect with soups, cheese boards, or as a stand-alone snack.
📋 Ingredients:
- 3 cups all-purpose flour
- 1 ½ tsp salt
- ½ tsp active dry yeast
- 1 ½ cups warm water (not hot; about 110°F / 45°C)
- ¾ cup dried cranberries
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 tbsp olive oil (plus more for drizzling)
- Flaky sea salt, for topping
👨🍳 Instructions:
- Mix the Dough (12-18 hours before baking):
In a large bowl, mix flour, salt, yeast, rosemary, and cranberries. Add warm water and olive oil. Stir until a shaggy dough forms. Cover with plastic wrap or a clean towel and let it sit at room temperature for 12–18 hours. - Shape the Dough:
After resting, the dough should be bubbly and sticky. Lightly flour a surface and turn out the dough. Fold it over a few times into a rough ball. Let it rest for 30 minutes. - Preheat the Oven:
Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes. - Bake the Bread:
Carefully place the dough onto parchment paper. Drizzle the top with olive oil and sprinkle with flaky sea salt. Transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes. Uncover and bake for 10–15 more minutes until golden brown. - Cool & Serve:
Let cool for at least 30 minutes before slicing.
📝 Notes:
- Dutch Oven Tip: Essential for creating a crispy crust by trapping steam.
- Cranberries: Substitute with golden raisins, chopped dates, or figs for a twist.
- Rosemary: Fresh rosemary offers the best flavor, but dried works in a pinch.
- Add-ins: Try adding chopped walnuts or orange zest for extra complexity.
💡 Tips:
- Don’t skip the overnight fermentation—it develops flavor and texture.
- If dough is too sticky to handle, use floured hands or a bench scraper.
- Let bread cool completely before slicing to avoid gummy texture.
🍽 Servings:
Makes 1 round loaf
Serves approximately 10–12 slices
🔍 Nutritional Info (per slice – approx.):
- Calories: 160
- Carbohydrates: 28g
- Protein: 3g
- Fat: 4g
- Fiber: 1g
- Sugars: 5g
- Sodium: 230mg
Note: Nutrition may vary based on ingredients used.
🌿 Benefits:
- No-knead method is beginner-friendly and requires minimal effort.
- Cranberries add antioxidants and natural sweetness.
- Olive oil provides heart-healthy fats.
- Rosemary supports digestion and has anti-inflammatory properties.
- A great alternative to sugar-laden snacks or processed bread.
❓ Q&A:
Q: Can I use whole wheat flour instead of all-purpose?
A: You can replace up to 50% with whole wheat flour. The bread will be denser but still delicious.
Q: What if I don’t have a Dutch oven?
A: Use any oven-safe pot with a lid, or bake on a preheated baking stone and cover loosely with foil.
Q: How long does it stay fresh?
A: Best within 2 days at room temp. Store in a paper bag for a crusty texture or wrap tightly and freeze for up to 1 month.
Q: Can I make it gluten-free?
A: Not ideal for a no-knead method, but you can try using a gluten-free 1:1 flour blend and add xanthan gum.