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

Rustic, chewy, and bakery-worthy with almost no effort. This no-knead bread is dotted with tart cranberries, fragrant rosemary, and finished with fruity olive oil and flaky sea salt for that artisan loaf vibe at home.

📋 ingredients:

• 3 cups all-purpose flour

• 1 1/2 tsp salt

• 1/2 tsp instant or active dry yeast

• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)

• 3/4 cup dried cranberries

• 1 1/2 cups warm water (not hot)

• 2 tbsp olive oil (plus more for drizzling)

• Flaky sea salt, for topping

🥣 directions:

mix the dough

In a large bowl, whisk together flour, salt, yeast, rosemary, and cranberries. Add warm water and olive oil. Stir with a spoon until a shaggy, sticky dough forms. No kneading needed.

first rise

Cover the bowl loosely with plastic wrap or a towel. Let sit at room temperature for 12–18 hours, until doubled in size and bubbly on top.

shape gently

Turn dough out onto a well-floured surface. With floured hands, gently fold it over itself a few times to form a rough round. Do not knead.

second rest

Place dough on parchment paper, cover lightly, and let rest for 30–45 minutes while the oven heats.

preheat

Preheat oven to 450°F (230°C). Place a Dutch oven (with lid) inside to heat for 30 minutes.

bake

Carefully transfer dough (with parchment) into the hot Dutch oven. Drizzle lightly with olive oil and sprinkle with flaky sea salt. Cover and bake for 30 minutes.

uncover and finish

Remove lid and bake another 12–15 minutes, until deeply golden and crusty.

cool and serve

Let bread cool at least 30 minutes before slicing for the best texture.

💡 tips:

• Orange zest added to the dough pairs beautifully with cranberries

• Swap cranberries for dried cherries or figs

• Serve with whipped honey butter or soft goat cheese

⏲ prep time: 10 mins | rest time: 13–18 hrs | bake time: 45 mins

makes: 1 rustic loaf