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