Description
A crusty, golden no-knead artisan bread infused with rosemary and dried cranberries, finished with olive oil and flaky sea salt. Perfect for holidays, cheese boards, and cozy mornings.
Ingredients
Scale
- 3 cups all-purpose flour
- 1½ tsp salt
- ½ tsp instant yeast
- 1 cup dried cranberries
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1½ cups warm water
- 1 tbsp olive oil (plus more for brushing)
- Flaky sea salt, for sprinkling
Instructions
- In a large bowl, combine flour, salt, and yeast. Stir in cranberries and rosemary.
- Add warm water and olive oil. Stir until a sticky dough forms. Cover and let rest at room temperature for 12–18 hours.
- Turn dough onto floured surface. Shape gently into a round. Place on parchment paper and let rest for 30–45 minutes.
- Meanwhile, preheat the oven to 450°F with a Dutch oven inside for at least 30 minutes.
- Transfer dough with parchment to the hot pot. Brush with olive oil and sprinkle sea salt. Cover and bake 30 minutes.
- Remove lid and bake another 10–15 minutes until crust is golden. Cool on a rack for 30 minutes before slicing.
Notes
- Use bread flour for a chewier texture.
- Fresh rosemary adds the best aroma, but dried can be substituted.
- Soak cranberries in warm water or orange juice to plump, then dry before adding.
- Don’t skip the long rest—it’s key for flavor.
- Prep Time: 10 minutes (plus 12–18 hrs resting)
- Cook Time: 40–45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 5g
- Sodium: 270mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: no-knead rosemary cranberry bread, Dutch oven bread, cranberry rosemary bread, artisan no-knead loaf