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

by

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

📝 Ingredients:

  • 3 cups (375g) all-purpose flour (plus more for shaping)

  • 1½ tsp salt

  • ½ tsp instant yeast (or active dry yeast)

  • 1–1¼ cups (240–300ml) warm water (start with less)

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

  • ¾ cup dried cranberries

  • 1–2 tbsp olive oil (plus extra for brushing)

  • Coarse sea salt (for topping)

🥣 Instructions:

1. Mix the dough (the night before)

  • In a large mixing bowl, combine:

    • 3 cups flour

    • 1½ tsp salt

    • ½ tsp yeast

    • 1 tbsp chopped rosemary

    • ¾ cup dried cranberries

  • Stir in 1 cup warm water and 1 tbsp olive oil, mixing until a sticky, shaggy dough forms.

    • Add a little more water (1 tbsp at a time) if it’s too dry.

  • Cover bowl tightly with plastic wrap or a damp towel.

  • Let sit at room temperature for 12–18 hours (overnight is perfect).

2. Shape & second rise

  • After 12–18 hours, the dough should be bubbly and slightly risen.

  • Flour your hands and a clean surface. Gently turn the dough out and fold it a few times.

  • Shape into a round loaf.

  • Place the dough on a piece of parchment paper. Cover it loosely with a towel.

  • Let it rise for 1–2 hours, until puffy.

3. Preheat oven & bake

  • Place a Dutch oven (or heavy lidded pot) in the oven and preheat to 450°F (230°C) for 30 minutes.

  • Once hot, carefully remove the Dutch oven.

  • Use the parchment paper to lower the dough into the pot.

  • Lightly brush the top with olive oil and sprinkle with sea salt.

  • Cover and bake for 30 minutes.

  • Remove lid and bake for another 10–15 minutes, until golden brown and crusty.

4. Cool and serve

  • Let the bread cool on a wire rack for at least 30 minutes before slicing.

❓ Q&A

Q: Can I use fresh cranberries instead of dried?

A: It’s not recommended for this recipe. Fresh cranberries contain a lot of moisture and will affect the dough’s texture. Dried cranberries work best.

Q: What if I don’t have a Dutch oven?

A: Use any oven-safe pot with a lid. If no lid, bake with foil for the first 30 minutes, then remove for the last 10–15 minutes to crisp the crust.

Q: Can I add nuts?

A: Yes! Add up to ½ cup of chopped walnuts or pecans along with the cranberries.

Q: How long does the bread stay fresh?

A: Best eaten within 2 days. Store in a bread bag or wrapped in a towel. You can also freeze it sliced for up to 2 months.

Q: Can I speed up the process?

A: For a quicker version, increase yeast to 1 tsp and let the dough rise for 4–5 hours, then shape, rise for 45 minutes, and bake.

Leave a Comment