no-knead-rosemary-cranberry-bread-with-olive-oil-sea-salt

no-knead-rosemary-cranberry-bread-with-olive-oil-sea-salt is the loaf I make when I want something special without babysitting dough all day. If you’ve ever felt intimidated by bread, this one’s your friendly gateway. You stir a shaggy dough, go live your life, and come back to a bakery-level boule with a chewy crust and tender crumb. The rosemary smells like a cozy weekend, the cranberries add bright pops of sweet-tart, and the olive oil rounds it all out. It’s the kind of bread that makes people think you worked way harder than you did.

How do you make rosemary no-knead bread?

Here’s the straightforward version. Mix everything. Wait. Shape. Bake. That’s it. The magic is time. Long resting lets gluten form on its own, so you don’t have to knead. The oven does the rest.

Ingredients

• 3 cups all-purpose flour, plus a little for shaping
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups room-temperature water
• 2 tablespoons extra-virgin olive oil, plus more for the bowl
• 2 teaspoons finely chopped fresh rosemary, plus extra for topping
• 2/3 cup dried cranberries
• Coarse sea salt for finishing

Directions

• Stir flour, fine sea salt, and yeast in a large bowl. Add water and olive oil. Mix with a spoon until you have a rough, sticky dough. Fold in rosemary and cranberries.
• Cover the bowl with plastic wrap or a clean towel. Let it rest at room temperature for 12 to 18 hours until puffy with tiny bubbles.
• Dust your counter with flour. Scrape the dough out and use floured hands to gently fold the edges toward the center a few times to make a loose ball.
• Place the dough seam-side down on a floured piece of parchment. Cover and rest 30 to 45 minutes while the oven preheats.
• Set a heavy lidded pot or Dutch oven in your oven and preheat to 450°F for at least 30 minutes.
• Carefully lift the dough by the parchment and lower it into the hot pot. Sprinkle a little rosemary and coarse sea salt on top.
• Bake 30 minutes with the lid on, then 10 to 15 minutes uncovered until deeply golden.
• Cool on a rack at least 30 minutes before slicing. Resist cutting too soon so the crumb sets.

Why this works

The long, slow rest builds structure like a workout would, without actual kneading. The covered pot traps steam, giving you that crisp, blistered crust. Olive oil keeps the crumb moist, rosemary adds piney warmth, and cranberries bring chewy, bright bites. The coarse sea salt on top finishes everything with a clean, satisfying crunch.

When I first made this, I expected a fussy process. Instead I got a loaf that looked like a bakery did me a favor. If that sounds good to you, you’re a perfect match for this method.

Tips for Making No-Knead Bread

Little things make a big difference. These are the tweaks that have helped me turn out reliable loaves every time.

• Water temp matters: Use cool to room-temperature water. Warm water speeds things up too much and can flatten flavor.
• Time is flavor: If your kitchen is cool, go toward 18 hours. If it’s warm, 12 to 14 hours might be enough. Look for a jiggly, bubbly dough.
• Use parchment: It makes transferring dough into a hot pot safe and stress-free.
• Hydration is sticky: The dough should be tacky. If it’s dry, add a tablespoon or two of water. Sticky dough gives a better crumb.
• Rest after baking: Give it at least 30 minutes before slicing. If you cut early, you’ll squash the crumb and lose steam.
• Good olive oil: Peppery, fruity oil shines here. It doesn’t need to be the fanciest bottle, but it should taste good on its own.
• Salt balance: Fine sea salt in the dough for even seasoning, a pinch of coarse sea salt on top for texture.
• Try a refrigerator rest: After the first rise, you can refrigerate the dough up to 24 hours for even deeper flavor.

If you want to explore flavor twists, I wrote more about variations here: No-Knead Bread Variations. It’s a simple framework you can change depending on what’s in your pantry.

“I followed your timing and the parchment trick, and it was my first loaf that actually looked like it came from a bakery. My family devoured it in one sitting. This method is a keeper.”

No-Knead Bread Recipes

Once you get comfortable with the base method, you can build so many different loaves. The no-knead approach is consistent, so you can swap flavors without changing the process much. Here are a few ideas I love and the small adjustments you might need.

Flavor twists worth trying

Garlic and herb: Add 1 teaspoon minced garlic and a mix of chopped thyme and parsley. Brush the top with olive oil before baking for a glossy finish.

Sharp cheddar and jalapeño: Fold in 3/4 cup grated cheddar and 1 minced jalapeño. Watch the top closely so the cheese does not burn in the final minutes.

Sesame and honey: Add 1 tablespoon honey to the water and 3 tablespoons sesame seeds. Sprinkle extra seeds on top for crunch.

Olive and lemon: Fold in chopped pitted olives and lemon zest. The salt of the olives pairs beautifully with the crackly crust.

For a seasonal spin, I like keeping a list of holiday-friendly recipes. You can peek at what I pair this loaf with here: Holiday Bread Ideas.

And yes, you can keep coming back to the original no-knead-rosemary-cranberry-bread-with-olive-oil-sea-salt whenever you want a sure win. It hits sweet, savory, and aromatic notes without any extra steps.

Olive Oil and Rosemary No Knead Bread

Olive oil and rosemary are the heart of this recipe. Olive oil brings body and a soft crumb, plus it helps the crust develop a gorgeous sheen. If you use a fruity, peppery oil, you’ll taste it in every slice. Rosemary is bold, so you do not need much. A couple teaspoons chopped fine are enough to perfume the whole loaf.

Fresh rosemary works best here. Dried can feel dusty, and it does not release the same bright aroma during the long rest. If you only have dried, reduce it to about 1 teaspoon and rub it between your fingers to wake it up. I also like a tiny sprinkle of rosemary on top right before baking. It toasts lightly and smells incredible when the pot lid comes off.

As for salt, I use fine sea salt in the dough so it dissolves evenly. Then a pinch of coarse sea salt on the top to finish. That little crunch makes every bite feel balanced. Combine that with the cranberries and you get a loaf that feels satisfying and a little festive at the same time. Basically, the olive oil and rosemary no knead bread is the kind of loaf you make once and then crave on repeat.

If you’re curious about choosing cooking oils for bread and beyond, I keep a quick guide here: How to Pick a Good Olive Oil. It explains flavor notes and storage in simple terms so you actually use the bottle up while it is fresh.

Complementary Dishes to Serve with No-Knead Bread

This loaf is adaptable, so it works from breakfast to dinner. For breakfast, toast slices and add a swipe of cream cheese or almond butter. The cranberries pop, and the rosemary gives a savory edge that balances the sweetness. A drizzle of honey is great too.

For lunch, use it for a grilled cheese with sharp white cheddar. Add a few extra cranberries or thin apple slices and grill until the edges go crisp. Pair with tomato soup or a simple green salad.

For dinner, set it alongside roasted chicken or a lemony pasta. I love it with a slow simmered pot of beans. The olive oil in the bread plays well with brothy dishes and helps soak up sauces without turning soggy too fast.

For entertaining, serve warm slices with a shallow bowl of good olive oil, a pinch of crushed red pepper, and some flaky salt. It looks fancy without being fussy. If you want a make-ahead option, slice and freeze the cooled loaf in a bag. Reheat in a low oven to refresh before guests arrive.

And if you are packing lunch, this bread makes excellent turkey sandwiches. The rosemary and cranberries do the flavor heavy lifting so you do not need many toppings. A bit of arugula and mayo is enough.

Common Questions

Can I use active dry yeast instead of instant?

Yes. Use the same amount. Stir it into the water and let it sit 5 minutes, then mix as directed.

What if my dough seems too wet?

Sticky is good. If it is soupy, add 1 to 2 tablespoons flour and stir just until combined. Do not over-fix it.

Do I need a Dutch oven?

A heavy pot with a lid is ideal. In a pinch, use a baking stone or sheet and cover the loaf with a large metal bowl for the first 30 minutes to trap steam.

How do I store leftovers?

Wrap the cut side in foil and keep at room temperature up to 2 days. For longer storage, slice and freeze up to 2 months.

Can I swap the cranberries?

Sure. Try chopped dried apricots, cherries, or golden raisins. Keep the amounts the same.

Ready to Bake a Loaf You’ll Brag About

You now have everything you need to make no-knead-rosemary-cranberry-bread-with-olive-oil-sea-salt at home without stress. Mix, rest, shape, bake, and you are done. The long rest and hot pot do the heavy lifting, and the flavor pays you back big time. I hope you try it soon, because a warm, crackly loaf on your table makes any day feel special. When you bake it, tell me how it went so I can cheer you on and share a slice across the screen.