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

I have to tell you, this bread is one of those things that feels like magic even though it’s ridiculously simple. I first made it on a quiet weekend morning because I wanted my kitchen to smell like something comforting and alive, something that made the house feel cozy and warm. There’s no kneading, no stressing over shaping — just a few ingredients, a little patience, and the kind of reward that comes with time.

I mixed the flour, yeast, and salt, stirred in the warm water until a rough, shaggy dough formed, and then folded in cranberries and rosemary. The dough is sticky, ugly even, but that’s okay — it’s supposed to look like this. I covered it, left it overnight, and in the morning I came back to a bowl of dough that had doubled in size, airy and alive, smelling faintly sweet and herbal at the same time.

There’s something quiet and satisfying about this stage — like watching something small and simple become more than the sum of its parts. The baking itself isn’t complicated either. You preheat a Dutch oven, gently shape the dough into a round, and let the oven do the work. Thirty minutes under the lid, then a few more with it off, and you’re rewarded with a crust that’s golden, crackly, and fragrant, with a tender crumb dotted with tart cranberries. Drizzle olive oil over it, sprinkle flaky sea salt, and suddenly a humble loaf feels like a gift.

Every time I make this, I tear off a warm piece as soon as I can. The edges are crisp, the center soft, the little pops of cranberry sweet, and the rosemary makes every bite smell like fall in your kitchen. It’s not perfect. It’s rustic. It’s real. And honestly, it’s exactly what bread should be.

Ingredients

• 3 cups all-purpose flour
• 1½ teaspoons salt
• ½ teaspoon instant yeast
• 1½ cups warm water
• ½ cup dried cranberries
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 2 tablespoons olive oil
• Flaky sea salt, for sprinkling

Directions

1. Mix the dough
   In a large bowl, stir together flour, salt, and yeast.
   Add the warm water and mix until you get a shaggy. Don’t worry about it being pretty — it’s not supposed to be.
2. Fold in the flavor
   Gently fold in the cranberries and rosemary.
   Cover the bowl with plastic wrap or a damp towel and leave it at room temperature for 12–16 hours. Overnight works perfectly, the dough will double in size and feel airy.
3. Preheat the oven
   Heat your oven to 400°F (200°C) and place a Dutch oven with its lid inside to preheat for about 25 minutes.
4. bake
   Transfer the dough to a lightly floured surface and shape it into a round. Handle it gently so you keep the air bubbles intact. Coat the hot Dutch oven with a little olive oil, place the dough inside, cover it, and bake for 30 minutes. Remove the lid and bake another 10–15 minutes until it’s golden brown.
5. Finish
   Let it cool just enough so you can slice it without squishing it. Then tear off a piece while it’s still warm — that’s the best part.

Prep Time:** 15 minutes
Cook Time:** 45 minutes
Total Time:** 12–18 hours (including rise)
Servings:** 8 slices
Calories:** ~220 per slice

Recipe FAQs

1. Can I make this faster?
   Not really. The long rise is what gives it flavor and texture. You could use warmer water or more yeast to speed it up, but it won’t taste as good. Patience here is your friend.
2. What if I don’t have a Dutch oven?
   Use any oven-safe pot with a lid, or a deep dish covered with foil. The crust might not be as crispy, but the inside will still be lovely.
3. Can I use fresh cranberries instead of dried?
   You can, but they’ll make the dough wetter.
   Reduce the water slightly and maybe add a teaspoon of sugar to balance the tartness.
4. How should I store leftovers?
   Wrap in a clean towel or store in a bread bag at room temperature for 1–2 days. You can also freeze slices and toast them later — they come back beautifully.
5. Can I change the flavor?
   Totally. Nuts, other dried fruits, or even different herbs like thyme or sage work well. The dough is very forgiving — have fun with it.

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

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 cups all-purpose flour

• 1 ½ teaspoons salt

• ½ teaspoon instant yeast

• 1 ½ cups warm water

• ½ cup dried cranberries

• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)

• 2 tablespoons olive oil

• Flaky sea salt, for sprinkling

Directions

• Mix the dough
• In a large bowl, stir together flour, salt, and yeast.
• Add the warm water and mix until you get a shaggy. Don’t worry about it being pretty — it’s not supposed to be.
• Fold in the flavor
• Gently fold in the cranberries and rosemary.
• Cover the bowl with plastic wrap or a damp towel and leave it at room temperature for 12–16 hours. Overnight works perfectly, the dough will double in size and feel airy.
• Preheat the oven
• Heat your oven to 400°F (200°C) and place a Dutch oven with its lid inside to preheat for about 25 minutes.
• bake
• Transfer the dough to a lightly floured surface and shape it into a round. Handle it gently so you keep the air bubbles intact. Coat the hot Dutch oven with a little olive oil, place the dough inside, cover it, and bake for 30 minutes. Remove the lid and bake another 10–15 minutes until it’s golden brown.
• Finish
• Let it cool just enough so you can slice it without squishing it. Then tear off a piece while it’s still warm — that’s the best part.