There’s something almost magical about the first slice of warm bread—especially when it’s no-knead rosemary cranberry bread with olive oil & sea salt. Crackly crust. Soft, chewy inside. A burst of tart cranberry and the earthiness of rosemary in every bite.
I remember the first time I made this loaf. It was on a chilly Sunday. I hadn’t planned to bake anything, but I stumbled upon a forgotten bag of dried cranberries in the pantry, and the rosemary bush in the backyard had just gone wild. What came out of my oven that evening? A golden, rustic loaf that felt like something out of a dream—fragrant, rich, impossibly easy.
This no-knead rosemary cranberry bread isn’t just for seasoned bakers. Nope. It’s for the I-don’t-have-time crowd, the Sunday brunch crew, and anyone who secretly wants to impress without breaking a sweat. No kneading. No mixer. Just mix, rest, and bake.
Let’s dig in and make a loaf that’ll steal the spotlight on any table.
Want this recipe sent straight to your inbox for later? Subscribe below to get it printable and pinned in your kitchen forever.
What Makes This Bread So Special
If you’ve never tried a no-knead loaf before, you’re in for a revelation. Instead of relying on elbow grease, this dough uses time to develop flavor and structure. That overnight rest is where the magic happens.
In this no-knead rosemary cranberry bread, the rosemary brings an earthy, almost piney flavor that plays beautifully with the chewy, tangy cranberries. A brush of olive oil before baking gives the crust a golden sheen, while that sprinkle of flaky sea salt? Oh, it finishes everything off with a satisfying little crunch.
It’s a bread that feels festive and gourmet—but is secretly one of the easiest you’ll ever make.
Reasons You’ll Love It
- No kneading or special tools required
- Gorgeous artisan crust and soft interior
- Perfect balance of sweet, savory, and herbal
- Makes your kitchen smell like an old-world bakery
- Ideal for gifts, gatherings, or lazy weekend breakfasts
What It Tastes Like
Imagine a rustic country loaf with a hint of the holidays—slightly sweet from cranberries, herbal from rosemary, and finished with a whisper of olive oil and salt. It’s hearty but not heavy. Satisfying, with just the right chew.
Ingredients You’ll Need
Here’s everything you’ll want to gather for your no-knead rosemary cranberry bread with olive oil & sea salt:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Instant yeast | 1/2 teaspoon |
| Salt | 1 1/2 teaspoons |
| Fresh rosemary, chopped | 1 tablespoon |
| Dried cranberries | 3/4 cup |
| Warm water (not hot!) | 1 1/2 cups |
| Olive oil (for brushing) | 1 tablespoon |
| Flaky sea salt | To taste |
Tip: Use fresh rosemary if you can. It really brightens up the flavor.
Kitchen Tools You’ll Need
This no-knead rosemary cranberry bread doesn’t ask for much, but a few key tools make all the difference.
| Tool | Purpose |
|---|---|
| Large mixing bowl | For combining ingredients and rising dough |
| Dutch oven with lid | Creates steam for that crackly crust |
| Parchment paper | Makes transferring to the pot easier |
| Silicone brush or spoon | For brushing olive oil on top |
| Sharp knife or lame | Optional, for scoring the top |
Ingredient Tips and Easy Substitutes
Can’t Find Fresh Rosemary?
No worries! Use 1 teaspoon of dried rosemary instead. You can even experiment with thyme or sage for a twist.
Want It Sweeter?
Try golden raisins instead of cranberries—or add a drizzle of honey to the dough (just 1–2 teaspoons).
Need It Nut-Free?
Skip the add-ins altogether or toss in a few sunflower seeds for crunch. Walnuts or pecans work beautifully if allergies aren’t an issue.
How to Make No-Knead Rosemary Cranberry Bread
You’ll want to start this no-knead rosemary cranberry bread the night before—or at least 12 hours ahead—to let the dough ferment and rise slowly. That’s where the flavor and texture really come together.
Step-by-Step Instructions
- Mix the Dry Ingredients
In a large mixing bowl, whisk together 3 cups flour, 1/2 teaspoon instant yeast, and 1 1/2 teaspoons salt. Add the chopped rosemary and dried cranberries and stir to combine. - Add the Water
Pour in 1 1/2 cups warm water (not hot!). Stir with a spoon until a shaggy, sticky dough forms. It’ll look rough—totally normal. - Let It Rise (and Rest)
Cover the bowl tightly with plastic wrap and let it sit at room temp for 12 to 18 hours. The dough will bubble and expand. - Preheat the Oven & Dutch Oven
About 30 minutes before baking, place your Dutch oven (with the lid) inside your oven and preheat to 450°F (230°C). - Shape the Dough
Dust a surface with flour and gently turn the dough out. Shape into a rough ball using floured hands or a dough scraper. Don’t overwork it. - Rest Again
Let the dough rest for 30 minutes while the Dutch oven finishes preheating. - Bake It Hot
Carefully remove the Dutch oven from the oven. Place the dough inside (use parchment if preferred), brush with olive oil, and sprinkle with flaky sea salt.
Cover and bake for 30 minutes, then uncover and bake another 10–15 minutes until the crust is deep golden. - Cool and Slice
Let the bread cool on a wire rack for at least 30 minutes before slicing. Trust me, it’s worth the wait.
What to Serve with This no-knead rosemary cranberry bread
This isn’t just a “bread on the side” loaf. It’s a centerpiece.
- Pair with whipped goat cheese or a smear of brie
- Serve alongside roasted chicken or a hearty vegetable soup
- Toast and top with fig jam or mashed avocado
- Cube it and use in a savory bread pudding or stuffing
This bread shines on a brunch board next to fruit, cheeses, and nuts—or as a rustic addition to any dinner table.
Pro Tips for Perfect This no-knead rosemary cranberry bread Every Time
- Check your yeast: Make sure it hasn’t expired. If in doubt, proof it with warm water and a pinch of sugar.
- Don’t rush the rest: That long fermentation is key to texture and flavor.
- Flour your hands: The dough is sticky—this saves your sanity.
- Use parchment paper: It makes transferring the dough into the hot pot safer and cleaner.
- Wait to slice: Cutting too soon lets steam escape and messes with texture.
Storing Your Loaf (and Freezing, Too)
- Room Temp: Wrap in a clean towel or store in a bread box for up to 2 days.
- Freezer: Slice it, wrap in foil or plastic, and freeze in a zip bag for up to 3 months.
- To Reheat: Toast slices or warm the whole loaf in the oven at 300°F for 10 minutes.
General Nutrition Info (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Fat | 3.5 g |
| Saturated Fat | 0.5 g |
| Carbohydrates | 35 g |
| Sugar | 4 g |
| Fiber | 2 g |
| Protein | 4 g |
| Sodium | 230 mg |
(Estimated for 12 slices of no-knead rosemary cranberry bread. Nutritional values may vary depending on brands and portion sizes.)
Frequently Asked Questions About no-knead rosemary cranberry bread
Can I use active dry yeast instead of instant yeast?
Yes—use 3/4 teaspoon of active dry yeast and dissolve it in the warm water first before adding to the flour.
Can I let the dough rise in the fridge?
Absolutely. It’ll slow fermentation and deepen the flavor. Just bring it to room temperature before baking.
Can I make this gluten-free?
You can try a 1:1 gluten-free flour blend, but results may vary since no-knead breads rely heavily on gluten structure.
How do I know when the bread is fully baked?
It should sound hollow when tapped and have an internal temp of around 205–210°F.
A Final Thought (and a Nudge to Bake)
So here’s the thing—this no-knead rosemary cranberry bread with olive oil & sea salt isn’t just easy. It’s deeply satisfying. The kind of recipe that fits into your life without fuss and rewards you with something that tastes—and smells—like you spent all day in a bakery.
Whether you’re baking it for guests or just because it’s Tuesday and you deserve warm bread, it’ll never disappoint.
Want More Like This?
If this loaf made your kitchen feel cozy and your heart full, try these next:
- Halloumi Pomegranate Couscous Salad
- Smoky Chicken Ricotta Meatballs
- Grilled Chicken with Strawberry Balsamic Glaze
Share Your Bake!
Tried this recipe? I’d love to see your beautiful loaf!
???? Pin it, snap it, and tag your photos using #RosemaryCranberryBread on Pinterest.
???? Leave a comment with your favorite variation or a happy bread story—those make my day!
No-Knead Rosemary Cranberry Bread with olive oil & sea salt – 1 Easy, Irresistible Recipe!
- Total Time: About 13 hours
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
This no-knead rosemary cranberry bread is a showstopper—rustic, crusty, and packed with fresh rosemary and tangy cranberries. No kneading required, just mix, rest, and bake for a golden, aromatic loaf perfect for breakfast, snacks, or dinner sides.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon fresh rosemary, chopped
- 3/4 cup dried cranberries
- 1 1/2 cups warm water
- 1 tablespoon olive oil (for brushing)
- Flaky sea salt, for topping
Instructions
In a large bowl, whisk flour, yeast, salt, rosemary, and cranberries.
Add warm water and stir until a sticky dough forms. Cover and let rest 12–18 hours at room temperature.
Preheat oven to 450°F (230°C) with Dutch oven inside.
Turn dough onto floured surface, shape into ball, rest 30 minutes.
Place dough in hot Dutch oven, brush with olive oil, sprinkle with sea salt. Cover and bake 30 minutes.
Remove lid, bake 10–15 minutes until crust is golden. Cool on wire rack before slicing.
Notes
Fresh rosemary brings the best flavor; dried rosemary works in a pinch.
Don’t skip the long rest—it’s key for texture.
Use parchment paper for easy transfer to Dutch oven.
Let bread cool before slicing to keep crumb from getting gummy.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Bread, Artisan Bread
- Method: No-knead, Dutch oven baking
- Cuisine: American, Artisan-style
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 190 kcal
- Sugar: 4g
- Sodium: 230 mg
- Fat: 3.5 g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 0 mg