Imagine pulling a loaf of bread from your oven that’s perfectly crusty on the outside, soft and chewy inside, bursting with tangy cranberries and fragrant rosemary. That’s exactly what this No-Knead Rosemary Cranberry Bread brings to your table rustic, aromatic, and downright irresistible. Trust me, you’re going to love how effortlessly this recipe transforms simple ingredients into a bakery-worthy masterpiece. Plus, the drizzle of olive oil and sprinkle of sea salt add that gourmet finish that makes every bite sing. This one’s a game-changer for your homemade bread adventures!

Why You’ll Love No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt

This recipe isn’t just about the ingredients; it’s about creating moments filled with warmth, flavor, and that special joy only fresh bread can bring. It’s simple enough for beginners, no fancy equipment or kneading required, yet so rich in flavor and texture. Perfect for breakfast toast, alongside soups, or just eaten plain with a swipe of butter.

Chef’s Pro Tips for Perfect Results

Want to nail this loaf on your very first try? Here are some insider secrets:

• Use fresh or frozen cranberries no need to thaw, just toss them right in.
• Don’t skip the long resting time; it builds flavor and texture magically.
• Use a Dutch oven or heavy covered pot to create steam that crust perfection depends on it!
• Sprinkle the sea salt just before baking for that perfect crunchy, salty bite on top.

Ingredients

1. 3 cups all-purpose flour
2. 1 1/4 tsp salt
3. 1/2 tsp active dry yeast
4. 1 1/2 cups warm water (about 100°F / 38°C)
5. 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
6. 1 cup fresh or frozen cranberries
7. Olive oil (for drizzling)
8. Flaky sea salt (for sprinkling)

Instructions

1. In a large bowl, whisk together flour, salt, and yeast.
2. Add warm water and stir until a shaggy, sticky dough forms.
3. Fold in the rosemary and cranberries gently to distribute evenly.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours, until the dough is bubbly and doubled in size.
5. Lightly flour a work surface and turn the dough out. Shape it loosely into a round loaf.
6. Place the dough on a piece of parchment paper and cover with a kitchen towel; let it rest for 30 minutes while preheating the oven to 450°F (230°C).
7. Place a Dutch oven (with lid) in the oven to heat up for 30 minutes.
8. Carefully lift the parchment paper with the dough and place it inside the hot Dutch oven. Drizzle olive oil over the top and sprinkle with flaky sea salt.
9. Cover with the lid and bake for 30 minutes. Remove the lid and bake an additional 15 minutes to crisp the crust.
10. Remove the bread and cool on a wire rack before slicing.

Texture & Flavor Secrets

This bread boasts a crunchy, crackly crust that gives way to a moist, airy crumb studded with tart bursts of cranberry and herbaceous rosemary. The olive oil adds subtle richness, while the sea salt on top elevates each bite with a savory pop. It’s a beautiful balance of flavors and textures that makes every slice a delight.

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

Serve warm with creamy butter or a spread of goat cheese for a savory breakfast or snack. It also pairs wonderfully with hearty soups, roasted veggies, or charcuterie boards. Try it toasted with a drizzle of honey for an irresistible sweet-savory combo.

Creative Leftover Transformations

Don’t let leftover bread go to waste! Turn it into delicious croutons by cubing, tossing with olive oil and herbs, and baking until golden. Or, slice thick and use for savory sandwiches with turkey and cranberry sauce. Leftover cranberry bread also makes excellent French toast!

Additional Tips

• For extra flavor, add a tablespoon of orange zest to the dough.
• If you don’t have a Dutch oven, bake the loaf on a baking stone and place a pan of hot water in the oven for steam.
• Use a sharp serrated knife to slice so you don’t squish the crumb.

Make It a Showstopper (Presentation Ideas)

Want to wow your guests? Serve the bread whole on a wooden cutting board surrounded by small bowls of olive oil, herbed butter, and honey. Garnish with sprigs of fresh rosemary and a scattering of cranberries for a festive look. A beautiful linen napkin and rustic bread knife complete the cozy, inviting vibe.

FAQ’s

1. Can I use dried cranberries instead of fresh or frozen?
   You can, but fresh or frozen cranberries add more juiciness and tartness. If using dried, soak them briefly in warm water.
2. Is this bread gluten-free?
   No, this recipe uses all-purpose wheat flour.
3. Can I make the dough ahead and refrigerate?
   Yes, after mixing, cover and refrigerate overnight, then bring to room temperature before baking.
4. What if I don’t have a Dutch oven?
   Bake on a preheated baking stone with a pan of hot water for steam, or cover loosely with foil during the first half of baking.
5. How do I store leftover bread?
   Keep it in a paper bag or bread box at room temperature for up to 3 days. Freeze for longer storage.
6. Can I add other herbs or nuts?
   Definitely! Thyme, sage, or chopped walnuts make lovely additions.
7. Why does the dough need to rest so long?
   The long fermentation develops flavor and improves texture without kneading.
8. Can I use instant yeast instead of active dry yeast?
   Yes, reduce the amount slightly and adjust water as needed.
9. How do I get a crispy crust?
   Bake in a covered pot to trap steam, then uncover to crisp the crust.
10. Is this bread good for sandwiches?
    Absolutely! Its flavor and texture hold up beautifully in sandwiches.

Conclusion

No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is a wonderfully simple way to bring fresh, flavorful homemade bread into your kitchen. With its aromatic herbs, tangy cranberries, and perfect crust, this loaf is sure to impress and delight. So, roll up your sleeves (or don’t, since there’s no kneading!) and get ready to fill your home with the heavenly smell of fresh-baked bread your new favorite recipe awaits!

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