No-Knead Rosemary Cranberry Bread
This No-Knead Rosemary Cranberry Bread blends fragrant rosemary and tart cranberries for a unique flavor that complements any meal. It's easy to make and perfect for busy bakers.
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.
Notes
Wrap leftover bread in plastic wrap or store in an airtight container at room temperature for up to three days. For longer storage, freeze tightly wrapped in plastic wrap and aluminum foil.