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

No-Knead Rosemary Cranberry Bread: Easy Olive Oil & Sea Salt Delight

A simple recipe for a delightful no-knead bread infused with rosemary and cranberry, perfect for any occasion.

  • Total Time: 18 hours 55 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon yeast
  • 1 1/2 cups warm water
  • 1/2 cup fresh cranberries, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt for topping

Instructions

  1. In a large bowl, combine the flour, salt, and yeast.
  2. Add the warm water and stir until combined.
  3. Fold in the cranberries and rosemary.
  4. Cover the bowl with plastic wrap and let it rise for 12-18 hours in a warm place.
  5. Preheat the oven to 450°F (232°C) and place a Dutch oven inside to heat up.
  6. Once the dough has risen, turn it out onto a floured surface and shape it into a ball.
  7. Carefully remove the hot Dutch oven, add olive oil, and place the dough inside.
  8. Sprinkle sea salt on top and cover with the lid.
  9. Bake for 30 minutes, then remove the lid and bake for an additional 15 minutes until golden brown.
  10. Let cool on a wire rack before slicing.

Notes

  • This bread is best enjoyed fresh, but can also be toasted the next day.
  • Feel free to experiment with other herbs and fruits!
  • Author: Souzan
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: No-Knead Bread, Rosemary, Cranberry, Easy Bread Recipe