There’s something truly magical about baking bread at home, and this No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt makes it easier than ever. The wonderful combination of fragrant rosemary and tart cranberries gives this bread a unique flavor profile that’s perfect for any occasion. Whether you’re looking for an impressive side for dinner or a snack to enjoy with your coffee, this bread is as versatile as it is delicious. Plus, the no-knead method saves you time and effort, making it perfect for busy bakers!
Recipe Information
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 12–18 hours (including resting)
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 190
Protein: 4 g
Carbohydrates: 39 g
Fat: 2 g
Fiber: 2 g
Sugar: 1 g
Sodium: 300 mg
Why Make No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
This No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is not just simple to make, but it also offers a wholesome alternative to store-bought bread. The use of dried cranberries adds a touch of sweetness while the rosemary brings in herbal undertones, making every bite a delight. This bread is also customizable; you can add your favorite nuts or seeds to enhance texture and flavor. It’s a healthy choice, rich in fiber and free from preservatives, allowing you to indulge without guilt.
How to Make No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt Step by Step
Ingredients
3 cups (375 g) all-purpose flour
1 1⁄2 tsp (8 g) salt
1⁄2 tsp (2 g) instant yeast
1 1⁄2 cups (360 ml) warm water
1⁄2 cup (60 g) dried cranberries
2 tbsp (10 g) fresh rosemary, finely chopped
1 tbsp (15 ml) olive oil, plus more for brushing
Flaky sea salt, for topping
Directions
In a large mixing bowl, combine flour, salt, yeast, rosemary, and cranberries. Add warm water and mix until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours. After resting, the dough should be bubbly and doubled in size. Turn it out onto a lightly floured surface and shape into a ball. Let rest for 30 minutes. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. Carefully place the dough on parchment paper, brush with olive oil, and sprinkle with flaky sea salt. Transfer into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake another 10–15 minutes until golden brown. Cool on a wire rack before slicing. Drizzle with extra olive oil for serving.
How to Serve No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
This bread pairs beautifully with a charcuterie board, making it an excellent addition to any gathering. Serve it warm alongside a bowl of olive oil and balsamic vinegar for dipping. You can also enjoy it as a breakfast option, toasted with a light spread of cream cheese or butter. For a fresh and vibrant meal, try accompanying this bread with a simple arugula salad tossed with lemon vinaigrette.
How to Store No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
To store your No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt, keep it wrapped in plastic wrap or stored in an airtight container at room temperature for up to three days. If you have leftovers, you can freeze the bread. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. To reheat, simply thaw and warm in the oven until toasty and fragrant.
Expert Tips for Cooking No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
- Use a kitchen scale to measure your ingredients accurately for the best results.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
- Experiment by adding nuts, such as walnuts or pecans, to the dough for a delightful crunch.
- If you like a more intense flavor, consider adding garlic or other herbs for additional depth.
- Always preheat the Dutch oven to ensure a nice crust forms on your bread.
Delicious Variations of No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
Try adding a hint of orange zest for a citrusy twist. For a spicier version, incorporate some red pepper flakes or crushed black pepper. You can also explore adding other dried fruits, like apricots or cherries, to create unique flavor combinations.
Frequently Asked Questions about No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt
What can I use instead of rosemary?
Feel free to substitute other herbs like thyme or basil for a different flavor profile.
Can I make this bread gluten-free?
Yes, use a gluten-free all-purpose flour blend, but ensure it contains a binding agent like xanthan gum.
How do I know when the bread is done?
The bread should be golden brown and sound hollow when tapped on the bottom.
Do I need a Dutch oven to bake this bread?
While a Dutch oven works best for this recipe, you can use any heavy pot with a lid that can withstand high temperatures.
Conclusion
Now that you know how to make No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt, it’s time to get baking! This bread offers a wonderful balance of flavors and a delightful texture. With its easy preparation and versatility, you’ll find it becoming a staple in your culinary repertoire. Enjoy the amazing aroma and fantastic taste of homemade bread that everyone will love!
No-Knead Rosemary Cranberry Bread
Ingredients
Bread Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp instant yeast
- 1 1/2 cups warm water
- 1/2 cup dried cranberries
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp olive oil, plus more for brushing
- Flaky sea salt, for topping
Instructions
Mixing and Resting
- In a large mixing bowl, combine flour, salt, yeast, rosemary, and cranberries.
- Add warm water and mix until a shaggy dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours.
Shaping and Preheating
- After resting, the dough should be bubbly and doubled in size. Turn it out onto a lightly floured surface and shape into a ball.
- Let rest for 30 minutes. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Baking
- Carefully place the dough on parchment paper, brush with olive oil, and sprinkle with flaky sea salt.
- Transfer into the hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake another 10–15 minutes until golden brown.
- Cool on a wire rack before slicing. Drizzle with extra olive oil for serving.
