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

📜 Description:

This No-Knead Rosemary Cranberry Bread is a rustic, artisan-style loaf that’s full of flavor with minimal effort. Bursting with chewy dried cranberries and earthy fresh rosemary, the bread has a delightfully crisp crust and a soft, airy interior. A drizzle of olive oil and a sprinkle of flaky sea salt enhance every bite with richness and texture. Perfect as a savory-sweet side to soups, cheeses, or just slathered with butter.

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

• 3 cups all-purpose flour

• 1 ½ tsp salt

• ½ tsp active dry yeast

• 1 ½ cups warm water (about 110°F / 43°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:

1. Mix the Dough (No Kneading):
   In a large bowl, whisk together flour, salt, and yeast. Stir in cranberries and rosemary. Add warm water and mix until a shaggy, sticky dough forms. Cover the bowl tightly with plastic wrap or a damp towel and let sit at room temperature for 12–18 hours (overnight is perfect).

2. Preheat & Prep:
   Preheat oven to 450°F (230°C). Place a Dutch oven (with lid) inside the oven to heat for at least 30 minutes.

3. Shape the Dough:
   Turn the risen dough out onto a floured surface. Shape it into a ball using floured hands. Let rest on parchment paper for 30 minutes while the oven finishes preheating.

4. Bake the Bread:
   Carefully remove the hot Dutch oven. Transfer the dough with parchment paper into the pot. Drizzle with olive oil and sprinkle with sea salt. Cover and bake for 30 minutes. Remove lid and bake another 10–15 minutes, until the crust is golden brown.

5. Cool & Serve:
   Transfer bread to a cooling rack. Let it cool for at least 30 minutes before slicing.

📌 Notes:

• You don’t need a stand mixer or any special equipment—just time.

• For stronger rosemary flavor, add an extra half tablespoon.

• Dried cranberries can be swapped for raisins or chopped dried apricots.

• This bread is best enjoyed the day it’s baked but can be stored up to 3 days wrapped in a kitchen towel.

💡 Tips:

• Let the dough rest the full 18 hours for better flavor and texture.

• Wet your hands to handle the sticky dough more easily.

• You can add chopped walnuts or pecans for a nutty crunch.

• Toast slices the next day for a delicious breakfast with butter and honey or goat cheese.

👨‍👩‍👧‍👦 Servings:

Makes 1 loaf – serves 8 to 10 slices.

🥗 Nutritional Info (Per Slice – approx. 1/10 of loaf):

• Calories: 180

• Carbs: 32g

• Protein: 4g

• Fat: 4.5g

• Fiber: 2g

• Sugar: 6g

• Sodium: 240mg

Note: values may vary based on ingredients used.

🌟 Benefits:

• Easy & Beginner-Friendly: No kneading or machines needed.

• Healthy Fats: Olive oil provides heart-healthy fats.

• Flavorful: Sweet cranberries, savory rosemary, and sea salt make this bread a complex and delicious treat.

• Perfect for Sharing: Great for holidays, potlucks, or brunches.

❓Q & A:

Q: Can I use fresh cranberries instead of dried?
A: It’s not recommended—they add too much moisture. Stick to dried for best results.

Q: What if I don’t have a Dutch oven?
A: You can bake in a covered oven-safe pot or even a cast iron skillet covered with foil, but crust may vary.

Q: Can I make it gluten-free?
A: Yes, with a 1:1 gluten-free flour blend, but texture may be slightly different.

Q: How do I store leftovers?
A: Wrap in a clean towel or paper bag and store at room temp for 2–3 days. Toast before serving for best texture.