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

No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is a rustic artisan loaf with a crisp, golden crust and a soft, airy crumb. Fragrant fresh rosemary and sweet dried cranberries create a wonderful balance of savoury and sweet flavours, while olive oil adds richness and flaky sea salt provides the perfect finishing touch.

Thanks to its long, slow rise, this bread develops exceptional flavour and texture without the need for kneading. Baked in a hot Dutch oven, it produces a beautifully crisp crust that’s ideal for serving alongside soups, salads, cheese boards or simply enjoyed with butter or olive oil.

Why You’ll Love This Recipe

• No kneading required.
• Light, airy crumb with a crisp artisan crust.
• Delicious balance of rosemary and sweet cranberries.
• Perfect for entertaining or everyday baking.
• Simple ingredients with impressive results.

Recipe Information

• Preparation Time: 10 minutes
• Rise Time: 12–18 hours
• Cooking Time: 45 minutes
• Total Time: Approximately 13–19 hours
• Servings: 12 slices

Ingredients

• 3 cups plain (all-purpose) flour
• 1½ teaspoons salt
• 1 teaspoon instant yeast
• 1½ cups warm water
• 1 tablespoon olive oil, plus extra for brushing
• 1 tablespoon fresh rosemary, finely chopped
• ¾ cup dried cranberries
• 1 teaspoon honey (optional)
• Flaky sea salt, for topping
• Extra fresh rosemary, for garnish (optional)

Equipment

• Large mixing bowl
• Wooden spoon or sturdy spatula
• Plastic wrap or clean tea towel
• Parchment paper
• Dutch oven with lid
• Wire cooling rack

Method

Step 1: Mix the Dough

1. In a large bowl, combine the flour, salt, instant yeast, chopped rosemary and dried cranberries.
2. Add the warm water, olive oil and honey, if using.
3. Stir until a shaggy dough forms and no dry flour remains.
4. Cover the bowl with plastic wrap or a clean tea towel.

Step 2: First Rise

5. Leave the dough at room temperature for 12–18 hours, or until it has doubled in size and is covered with bubbles.

Step 3: Shape the Dough

6. Turn the dough onto a lightly floured surface.
7. Fold it over itself a few times to form a rough ball.
8. Transfer the dough onto a sheet of parchment paper.
9. Cover and leave to rest for 30–45 minutes.

Step 4: Bake

10. Preheat the oven to 450°F (230°C) with the Dutch oven inside.
11. Carefully lower the dough into the hot Dutch oven using the parchment paper.
12. Brush the top lightly with olive oil and sprinkle generously with flaky sea salt.
13. Cover and bake for 30 minutes.
14. Remove the lid and continue baking for a further 10–15 minutes, until the crust is deep golden brown and crisp.

Cool and Serve

15. Transfer the bread to a wire rack.
16. Allow it to cool completely before slicing.
17. Garnish with additional fresh rosemary if desired.

Serving Suggestions

• Serve with extra virgin olive oil for dipping.
• Spread with butter while still slightly warm.
• Pair with soft cheeses.
• Enjoy alongside soups, stews or fresh salads.
• Include on a festive cheese or charcuterie board.

Tips for Success

• Allow the full rising time for the best flavour and texture.
• The dough should remain soft and slightly sticky.
• Preheating the Dutch oven creates a beautifully crisp crust.
• Brush the loaf with olive oil just before baking for extra colour.
• Allow the bread to cool completely before slicing to preserve its texture.

Storage

Store the cooled bread in an airtight container or wrapped well at room temperature. For the best texture, enjoy within a few days of baking.

Nutritional Information (Approximate Per Slice)

• Calories: 185
• Protein: 5 g

Frequently Asked Questions

Do I really not need to knead the dough?

Correct. The long fermentation develops the dough’s structure naturally, eliminating the need for kneading.

Why is a Dutch oven recommended?

The preheated Dutch oven traps steam during baking, helping create a crisp, artisan-style crust and a soft interior.

Can I use maple syrup instead of honey?

The honey is optional, so it can simply be omitted if preferred.

When should I slice the bread?

Allow the loaf to cool completely before slicing to ensure the crumb sets properly.

Final Thoughts

No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is an effortless artisan loaf that delivers exceptional flavour with very little hands-on work. The combination of fragrant rosemary, sweet cranberries, crisp golden crust and tender crumb makes it a versatile bread that’s equally at home on a holiday table, alongside a comforting bowl of soup or simply enjoyed with olive oil and butter.

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