🍞 No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
✨ Overview:
This rustic bread is crispy on the outside, soft and chewy on the inside, and packed with sweet dried cranberries and savory fresh rosemary. The olive oil adds depth and moisture, while sea salt finishes it off with a perfect savory touch.
📝 Ingredients:
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3 cups (360g) all-purpose flour
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1½ tsp salt
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½ tsp instant yeast (or active dry)
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1¼ cups (300ml) warm water (approx. 100–110°F / 38–43°C)
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1 tbsp olive oil (plus more for brushing)
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1 tbsp chopped fresh rosemary (or 1½ tsp dried)
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¾ cup dried cranberries
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Flaky sea salt for topping (like Maldon)
🥣 Instructions:
1. Mix the Dough (10 min)
In a large bowl, stir together:
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Flour
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Salt
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Yeast
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Rosemary
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Cranberries
Add the warm water and olive oil. Stir until you get a shaggy, sticky dough.
2. First Rise (12–18 hours)
Cover the bowl tightly with plastic wrap or a lid. Let it sit at room temperature (away from drafts) for 12–18 hours. The dough should double and have bubbles on top.
3. Shape the Dough
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Lightly flour a work surface.
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Scrape out the dough and fold it over on itself a few times.
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Shape it into a rough ball. It will be loose – that’s normal.
Let it rest, covered with a towel or bowl, for 30–45 minutes while you preheat the oven.
4. Preheat Oven & Dutch Oven (at least 30 minutes)
Place a Dutch oven with the lid inside your oven and preheat to 450°F (230°C).
5. Bake
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Carefully remove the hot Dutch oven.
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Place the dough inside (parchment paper helps with transfer).
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Brush with olive oil and sprinkle with flaky sea salt.
Bake:
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30 minutes with the lid on
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10–15 minutes with the lid off, until golden brown and crusty
6. Cool
Let the bread cool on a wire rack for at least 30 minutes before slicing. This helps set the crumb.
💡 Tips:
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Add chopped walnuts or pecans for a nuttier variation.
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Use orange zest for a citrusy holiday twist.
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Dried cherries can be swapped for cranberries.
❓Q&A: Common Questions
Q: Can I use fresh cranberries instead of dried?
A: Yes, but they’ll add moisture. Chop and lightly coat them in flour before mixing in.
Q: No Dutch oven—what now?
A: Use a heavy pot with a lid (like a cast iron or enamel pot), or bake on a baking stone with an inverted roasting pan over it to trap steam.
Q: My dough is too wet/sticky—is that okay?
A: Yes! No-knead doughs are wetter than normal. Resist the urge to over-flour. It should be shaggy, sticky, and bubbly after the rise.
Q: Can I make this gluten-free?
A: It’s tricky, but you can try a 1:1 gluten-free flour blend that includes xanthan gum. Results may vary.
Q: Can I refrigerate the dough after the first rise?
A: Absolutely. After the bulk ferment (12–18 hours), refrigerate for up to 2 days. Let it come to room temp before baking.
Q: How should I store leftovers?
A: Store at room temp wrapped in a towel or bread bag for 1–2 days. Freeze slices for longer storage.