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

Intro

If you’ve ever strolled past a bakery and caught that warm, herbaceous aroma of fresh bread, this is your chance to bring it into your kitchen. No-Knead Rosemary Cranberry Bread is rustic, crusty on the outside, and soft and chewy inside. The tart bursts of dried cranberries balance beautifully with the piney freshness of rosemary, while olive oil enriches the dough and flaky sea salt gives it a gourmet finish. Best of all — there’s no kneading, no fancy equipment, and the dough practically makes itself overnight. This is slow, simple bread-making at its finest.

Prep & Mixing: 5 minutes

First Rise: 12–18 hours

Second Rise: 30–60 minutes

Baking: 40–45 minutes

Cooling: 30 minutes

Total Active Time: ~15 minutes (plus resting)

Ingredients 

3 cups (375 g) all-purpose flour (or bread flour)

1¼ teaspoons salt (plus more for topping)

½ teaspoon instant yeast

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

¾ cup dried cranberries

1½ cups (360 ml) warm water (~105°F / 40°C)

2 tablespoons extra virgin olive oil (plus more for brushing)

Flaky sea salt, for topping

Instructions with Timing

Mix the Dough (5 minutes)

In a large bowl, combine flour, salt, yeast, rosemary, and cranberries.

Add warm water and olive oil. Stir with a wooden spoon until you get a shaggy, sticky dough.

Scrape down the sides, cover with plastic wrap or a damp towel.

First Rise (12–18 hours)

Let the dough rest at room temperature for 12–18 hours, until doubled in size and bubbly.

Overnight works perfectly for this step.

Shape & Second Rise (30–60 minutes)

Lightly flour your work surface and hands.

Gently scrape the dough out of the bowl.

Fold the edges inward to form a ball — avoid kneading to keep the airy texture.

Place the dough on parchment paper and cover loosely with a towel. Let rise for 30–60 minutes until slightly puffy.

Preheat the Oven & Dutch Oven (30 minutes)

Place a Dutch oven (with lid) inside your oven and preheat to 450°F (230°C) for 30 minutes.

This ensures maximum oven spring and a crisp crust.

Bake Covered (30 minutes)

Carefully remove the hot Dutch oven from the oven.

Lift the dough (with parchment paper) into the Dutch oven.

Brush the top lightly with olive oil and sprinkle with flaky sea salt.

Cover with the lid and bake for 30 minutes.

Bake Uncovered (10–15 minutes)

Remove the lid and bake for 10–15 minutes more, until golden brown and crusty.

Cool & Serve (30 minutes)

Remove bread from Dutch oven and cool on a wire rack for 30 minutes before slicing.

Tips for Success

Instant yeast works best for no-knead bread.

For more flavor, you can toast the rosemary in olive oil before adding to the dough.

If you don’t have a Dutch oven, use a heavy oven-safe pot with a tight-fitting lid.

Bread keeps well at room temperature for 2–3 days, but is best fresh.

Serving Suggestion

Serve warm with whipped butter, honey drizzle, or alongside a cheese platter for a rustic starter.