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
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In a large bowl, whisk flour, yeast, salt, rosemary, and cranberries.
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Add warm water and stir until a sticky dough forms. Cover and let rest 12–18 hours at room temperature.
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Preheat oven to 450°F (230°C) with Dutch oven inside.
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Turn dough onto floured surface, shape into ball, rest 30 minutes.
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Place dough in hot Dutch oven, brush with olive oil, sprinkle with sea salt. Cover and bake 30 minutes.
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Remove lid, bake 10–15 minutes until crust is golden. Cool on wire rack before slicing.
Notes
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Fresh rosemary brings the best flavor; dried rosemary works in a pinch.
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Don’t skip the long rest—it’s key for texture.
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Use parchment paper for easy transfer to Dutch oven.
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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